Puchero is often consumed in two stages: first, the clear, hot broth (caldo) is served as a soup. Subsequently, the cooked pieces of meat and vegetables are served, sometimes with Chimichurri or 'Salsa Criolla' to enliven their flavour.
Beef bones with marrow (osso buco) or lean cuts of beef are ideal for the stew. Pork or chicken and sausages (Morcilla or Chorizo) are sometimes added.
Bring the water to a boil in a large pot. Add the beef, whole onion, leek, and salt.
Reduce the heat and simmer, covered, only lightly bubbling. Skim off foam and impurities that form on the surface during the first hour to keep the broth clear.
Simmer for about 60 minutes.
After an hour of cooking, add the carrots and chickpeas (if using dried, they should have been added earlier). Cook for another 30 minutes.
If using other meats/sausages (Morcilla, Chorizo), they should be added now to allow them time to cook.
Add the potatoes, sweet potatoes, squash, and corn. Cook for 20–30 minutes, or until the potatoes are tender.
If using cabbage, add it about 15 minutes before the end of cooking to prevent it from overcooking.
Puchero is usually served as a two-course meal:
First as Caldo (broth): Take some of the clear broth and serve it in cups as a warm, salty soup, sometimes with rice or small pasta.
Then serve the Puchero: Arrange the cooked pieces of meat, sausages, and vegetables on a large platter or tray. It can be seasoned with a little olive oil and served with Chimichurri, or drizzled with lemon juice.