Puchero Criollo: Two-Course Beef and Hen Stew

Quick Recipe Version (TL;DR)

• Yield: 8 servings (two-course meal)
• Prep Time: 25 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 25 minutes

Quick Ingredients

• 1.2 kg beef shank, cross-cut (2–3 thick slices)
• 1.5 kg hen or stewing chicken, cut into 8 pieces
• 500 g beef marrow bones, cross-cut
• 4 L cold water
• 1 large onion (halved), 1 leek (cleaned), 6 garlic cloves (smashed)
• 2 bay leaves, 1 tsp black peppercorns, 2 tsp kosher salt (plus more to finish)
• 1 kg waxy potatoes (peeled, halved), 4 medium carrots (chunked)
• 700 g orange winter squash (wedges), 1 small green cabbage (wedges)
• For serving: 2–4 tbsp whole-grain mustard; Oil-parsley sauce (1/3 cup EVOO, 1 tbsp red wine vinegar, 2 tbsp minced parsley, 1 small garlic clove, pinch chili, 1/4 tsp salt)

Do This

• 1. Combine beef shank, marrow bones, hen, 4 L water, onion, leek, garlic, bay, peppercorns, and 2 tsp salt in an 8–10 L pot; bring slowly to a simmer over medium heat.
• 2. Skim foam, then maintain a bare simmer at 185–195°F (85–90°C), partially covered. Cook 60–75 minutes.
• 3. Remove hen when tender (internal 175°F/80°C), 60–90 minutes; keep warm. Continue simmering beef and bones 45–60 minutes more.
• 4. Add potatoes and carrots; simmer 20 minutes.
• 5. Add squash and cabbage; simmer 20–25 minutes until all veg are tender and beef shank is fork-tender.
• 6. Lift out meats and veg. Strain 6 cups broth through a fine sieve; season to taste. Serve the clear soup first.
• 7. Arrange meats, marrow bones, and vegetables on a warm platter; serve with whole-grain mustard or the oil-parsley sauce.

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Why You’ll Love This Recipe

• Two comforting courses from one pot: a crystal-clear, golden broth followed by a hearty platter of meat and vegetables.
• Classic puchero criollo technique yields deep flavor with simple, affordable ingredients.
• Gentle simmering keeps the broth clear and the meats tender, never dry.
• Customizable condiments—mustard or a bright parsley-garlic oil—let everyone season to taste.

Grocery List

• Produce: Onion, leek, garlic, potatoes, carrots, orange winter squash (kabocha or butternut), green cabbage, flat-leaf parsley
• Dairy: None
• Pantry: Beef shank, beef marrow bones, hen or stewing chicken, bay leaves, black peppercorns, kosher salt, extra-virgin olive oil, red wine vinegar, whole-grain mustard, chili flakes (optional)

Full Ingredients

Meats and Broth Base

• 1.2 kg beef shank, cross-cut (about 2.6 lb; 2–3 thick slices)
• 500 g beef marrow bones, cross-cut (about 1 lb; 3–4 pieces)
• 1 whole hen or stewing chicken, 1.5 kg (about 3.3 lb), cut into 8 pieces
• 4 L cold water (about 4.2 qt)
• 1 large onion (250 g), halved
• 1 large leek, well cleaned, cut into thirds
• 6 garlic cloves, smashed
• 2 bay leaves
• 1 tsp whole black peppercorns
• 2 tsp kosher salt to start, plus more to finish

Vegetables

• 1 kg waxy potatoes (6–8 medium), peeled and halved
• 4 medium carrots (about 400 g), peeled and cut into 5 cm / 2-inch chunks
• 700 g orange winter squash (kabocha or butternut), peeled, seeded, cut into large wedges
• 1 small green cabbage (about 700 g), cut into 8 wedges with core intact

For Serving

• Whole-grain mustard, 2–4 tbsp
• Oil-Parsley Sauce: 1/3 cup extra-virgin olive oil, 1 tbsp red wine vinegar, 2 tbsp finely chopped parsley, 1 small garlic clove (grated), pinch chili flakes, 1/4 tsp fine sea salt, black pepper to taste
• Chopped parsley for garnish (2 tbsp)
• Flaky sea salt for finishing

Optional Extras

• 120 g thin soup noodles (fideos) or 1 cup cooked white rice for the soup course; cook separately to keep the broth clear

Step-by-Step Instructions

Step 1: Prep the meats and aromatics

Rinse the beef shank, marrow bones, and hen pieces under cold water. Pat dry. Clean the leek thoroughly, halve the onion, and smash the garlic cloves. For an extra-clear broth, you may blanch the marrow bones: cover bones with cold water, bring to a boil for 2 minutes, drain, rinse, and proceed.

Step 2: Build the broth gently

Place beef shank, marrow bones, hen, onion, leek, garlic, bay leaves, peppercorns, and 2 teaspoons kosher salt in a large 8–10 L heavy pot. Add 4 liters of cold water. Set over medium heat and warm gradually until the first lazy bubbles appear and foam rises to the surface, 30–40 minutes. Avoid a rolling boil, which clouds the broth.

Step 3: Skim and slow-simmer

Skim off any foam and surface impurities. Adjust heat to maintain a bare simmer at 185–195°F (85–90°C). Partially cover and cook for 60–75 minutes. Check the hen: when the thigh reaches 175°F (80°C) and is very tender, remove the hen pieces to a covered dish to keep warm. Continue simmering the beef shank and bones for another 45–60 minutes, until the shank is fork-tender.

Step 4: Cook potatoes and carrots

Add the potatoes and carrot chunks to the pot with the beef and bones. Return to a gentle simmer and cook for 20 minutes. Keep the simmer steady but gentle to preserve clarity and prevent the vegetables from breaking apart.

Step 5: Finish with squash and cabbage

Add the squash wedges and cabbage wedges. Simmer 20–25 minutes more, until all vegetables are tender and the beef shank yields easily to a fork. Taste the broth and add salt as needed.

Step 6: Strain and season the soup course

With a slotted spoon, transfer meats, marrow bones, and vegetables to a warmed platter. Strain at least 6 cups of broth through a fine-mesh sieve (line with cheesecloth for extra clarity) into a clean pot. Skim excess fat or leave a little for flavor and sheen. Keep the broth hot over very low heat. If using noodles or rice, cook them separately in salted water, drain, and portion into bowls so the broth stays clear.

Step 7: Serve two courses with condiments

Whisk together the Oil-Parsley Sauce ingredients. Ladle the clear, steaming broth into warm bowls and garnish with chopped parsley—this is the first course. For the second course, slice the beef shank across the grain, keep the hen pieces intact, and nestle them with the potatoes, carrots, squash, and cabbage on a warm platter. Add marrow bones (offer a small spoon). Serve with whole-grain mustard and the bright parsley-garlic oil; let diners season to taste.

Pro Tips

• Keep the simmer gentle—185–195°F (85–90°C). Boiling emulsifies fat and clouds the broth.
• Salt in stages. Start modestly and adjust after reducing and straining so you do not oversalt.
• Cut cabbage into wedges with the core intact so it stays together during simmering.
• Cook noodles or rice separately if you add them to the soup course; this keeps the broth crystal clear.
• Warm bowls and platter before serving so the soup stays hot and the second course doesn’t cool quickly.

Variations

• Garbanzos: Add 1 cup dried chickpeas (soaked overnight and drained) at the start of simmering; they will be tender by the time you add the vegetables.
• Saffron Broth: Bloom a pinch (about 1/4 tsp) saffron in 2 tbsp hot broth and stir into the pot during Step 5 for a delicate floral note and deeper golden color.
• Sweet Potato Swap: Replace half the potatoes with 500 g sweet potato chunks for a slightly sweet, orange-hued second course.

Storage & Make-Ahead

Refrigerate broth and solids separately in airtight containers for up to 4 days. The broth will gel when chilled; it is a sign of good collagen and will liquefy when reheated. For longer storage, freeze broth and meats/vegetables (tightly wrapped) for up to 3 months. Reheat the broth gently over low heat; warm the meats and vegetables in a covered dish with a splash of broth. Defat the broth after chilling if you prefer a lighter soup.

Nutrition (per serving)

Approximate for two courses with condiments: 650 calories; 42 g protein; 30 g fat; 50 g carbohydrates; 7 g fiber; 1050 mg sodium. Values will vary based on cut of meat, how much fat is skimmed, and condiment amounts.