Hello, dear friends of Paulina Cocina! Today we're going to talk about stew croquettes , which is almost a tribute to that leftover cooking we love so much, because remember, nothing is thrown away!
In this post, we'll tell you how to turn leftover stew into homemade stew croquettes your kids will love. We'll also share tips, old-fashioned tricks, and a couple of secrets to make these stew croquettes perfect. Of course, we'll leave you with the recipe at the end, with step-by-step instructions . Here we go!
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About the Stew Croquettes
Let's get down to business: what are stew croquettes? Let's just say they're the queen of leftover cooking in Spain.
- Because with what's left over from Sunday's stew, whether it's a mountain stew , a Madrid stew , a Maragato stew , or an Andalusian stew , you can make magic happen.
Essentially, these croquettes use the meat from the stew —whether chicken, beef, blood sausage, pork, or a mix—which is combined with a creamy béchamel sauce . They're then coated in batter and fried until they reach that perfect golden brown that makes our mouths water. The texture should be a spectacular contrast between the crispness of the coating and the soft filling .
The tradition of puchero croquettes in Spain
Talking about stew croquettes is like diving headfirst into a tradition that smells like home. In Spain, croquettes aren't just a dish; they're a symbol of leftover cooking , a philosophy our grandmothers taught us: "Nothing is thrown away here." And if it comes from a good stew, even less so.
In regions like Madrid and Andalusia , where stew and puchero are a thing of the past, stew meat croquettes have been passed down from generation to generation as a way to make the most of every last bit of that flavorful cauldron. Every bite contains history, love, and that touch of ingenuity that transforms the ordinary into something extraordinary .
Characteristics of cooked meat croquettes
- Total utilization: Puchero croquettes utilize everything: the meat, some of the broth, and even the vegetables. Zero waste.
- Versatility: Although traditionally cooked meat , you can customize the filling of these cooked croquettes to your liking. Some add ham, others hard-boiled egg , or cheese , and the most daring even add chorizo !
- Creamy béchamel: The key to any good croquette is the béchamel sauce . It shouldn't be too runny or too thick, just enough to coat the meat without causing it to fall apart.
- Crispy coating: The classic coating is flour, egg, and breadcrumbs . You can also use panko or seed coating for crunchier stew croquettes .
- Freezable: If you have leftover dough or if you make a lot (which is always a good idea), you can freeze and fry them straight from the freezer .
- Comforting flavor: These stew meat croquettes are the hug we need after a long day. The flavor of the stew, concentrated in a single bite.
- Infallible at gatherings: Because no one says no to a tray of Andalusian stew croquettes . They're a sure hit at any event .
The dough for homemade stew croquettes: The secret to success
The base of homemade stew croquettes is the dough , which must be smooth and have the perfect texture: creamy but firm enough to handle. To achieve this, it's important to follow a few steps.
Prepare the béchamel sauce over medium heat , mixing butter and flour until the mixture resembles a toasted biscuit. Then, add hot milk, broth, or a mixture of both, little by little, stirring constantly to prevent lumps .
When the béchamel is ready, add the finely chopped meat from the stew and let it cool before forming the homemade croquettes. A tip: if it's too runny, don't panic. You can cook it a little longer until it thickens. And if it's too thick, a splash of hot milk will fix it.
What can be used to coat stew croquettes?
- Classic : Flour, beaten egg, and breadcrumbs. It never fails.
- Panko: For extra crunch, use panko instead of breadcrumbs.
- Double coating: For super crispy stew croquettes , dip them twice in egg and breadcrumbs.
- With nuts : Mix breadcrumbs with chopped almonds or hazelnuts for a gourmet touch.
- Gluten-free : Corn flour and breadcrumbs without gluten or seeds , for gluten-free cooked croquettes.
Tips for delicious stew croquettes
- Resting Time: Let the dough and the cooked meat for at least 4 hours (or overnight). This makes it easier to shape.
- Stew broth : To enhance the flavor of the stew croquettes, you can use a little of the stew broth in the dough , or make homemade broth .
- Finely chopped: The meat should be finely chopped and bone-free. If there are large chunks, the texture will be unpleasant.
- Very hot oil : Fry the puchero croquettes in oil at 180ºC. If the oil is cold, they will absorb too much fat.
- The freezer as an ally: If you want to make them in advance, ideal for Mealprep , form the stew croquettes, coat them and freeze them on a tray before transferring them to a bag.
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Recipe for stew croquettes
Yields: 20 croquettes
Preparation time: 30 minutes (Plus 4 hours of refrigeration)
Ingredients
- 300 g of cooked meat (chicken, beef, pork, blood sausage, or a mixture)
- 100 g of butter (lard)
- 50 g of flour
- 500 ml of stew broth
- 100 ml of milk
- Salt, pepper and nutmeg to taste
- Flour, beaten egg and breadcrumbs for coating
- Frying oil
How to make stew croquettes step by step
- Melt the butter in a pan over medium heat. Add the flour and cook, stirring constantly, for 2-3 minutes until it smells toasty.
- Add the hot broth little by little, stirring constantly to avoid lumps. Add the milk and continue stirring until you have a thick, smooth béchamel (it should be thick enough to mold when cooled). Adjust with more broth or milk according to the desired texture: more milk softens the flavor, while more broth intensifies it.
- Add the finely chopped cooked meat and season with salt, pepper, and nutmeg to taste. Cook for a few more minutes, stirring to combine.
- Pour the mixture into a baking tray, spread it evenly, and cover it with plastic wrap, in direct contact with the dough to prevent a crust from forming. Refrigerate for at least 4 hours or overnight for a better consistency.
- Take portions of dough with a spoon or your hands, shape them into croquettes, and coat them first in flour, then in beaten egg, and finally in breadcrumbs.
- Heat plenty of oil in a deep frying pan to about 180°C. Fry the croquettes in small batches until golden brown all over. Drain on absorbent paper. Serve hot and enjoy!
