Estofado De Cordero Recipes

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LAMB STEW/ESTOFADO DE CORDERO

Make and share this Lamb Stew/Estofado De Cordero recipe from Food.com.

Provided by costahome

Categories     Stew

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 14



Lamb Stew/Estofado De Cordero image

Steps:

  • Heat large Dutch oven and add oil. When very hot add lamb, onion, garlic, celery, carrots. Mix together well and sauté for about 10 minutes, until lamb is browned.
  • Add the tomatoes, bay leaf, white wine, and 1/2 cup traditional roux. Season with salt and pepper. Simmer until lamb is tender 1.5 to 2 hours. Serve in bowl with crusty bread.
  • Make Traditional Roux: Melt butter in small saucepan. Blend in flour with a whisk and stir over low heat until flour is browned. Add the beef stock, bring to a boil and whisk 3 to 4 minutes. Reduce the heat and simmer another 30 minutes, continuing to stir.

Nutrition Facts : Calories 590.4, Fat 39.7, SaturatedFat 15.5, Cholesterol 161.4, Sodium 681.6, Carbohydrate 9.1, Fiber 1.2, Sugar 3.9, Protein 42.4

2 tablespoons olive oil
2 1/2 lbs cubed lamb, excess fat removed
1/4 cup diced white onion
2 garlic cloves, peeled and minced
1/4 cup diced celery
1/4 cup diced carrot
1 (8 ounce) can stewed tomatoes, drained
1 bay leaf
1/2 cup white wine
1/2 cup roux
salt and pepper
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine
1 1/2 tablespoons all-purpose flour
2 cups beef stock

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