Authentic Valencian stew

Seal the meat and bones with oil in the pot.

Peel the vegetables, cut them in half if they are large pieces so that they cook better and add them to the pot.

Make the ball with the minced meat (I ask for it in the butcher's shop, not packaged from the supermarket), nutmeg, parsley, a little bread, milk, etc. Previously prepare the chickpeas (if you have to soak them, you will have to leave them the day before).

Add the ball and the chickpeas and pour water until it covers everything. Bring to a boil and add salt, pepper, red pepper and turmeric.

Let it boil for about 45 minutes over medium heat.

Remove the vegetables and meat and serve on a platter. While with the broth we can make a few noodles or rice and the broth that is left over we put it in jars and freeze it for another time.

If there is meat and vegetables left over, we can crumble it all, grind it and make stew croquettes.