Best Estofado Stew Recipes

ESTOFADO DE RABO DE TORO (SPANISH OXTAIL STEW)

Steps:

• Heat 3 tablespoons olive oil in a Dutch oven over medium-high heat; brown oxtail, about 3 minutes per side.
• Heat 2 tablespoons olive oil in a large skillet over medium heat; add onion, carrots, leek, and garlic. Cook and stir until tender and beginning to brown, about 5 minutes.
• Pour vegetable mixture into Dutch oven with the oxtail. Add red wine, tomatoes, thyme, and bay leaves; stir to combine. Bring stew to a boil until alcohol from red wine evaporates, about 3 minutes. Add enough water to cover, bouillon cube, salt, and pepper. Reduce heat to low and simmer, stirring occasionally, until meat falls away from bone, about 4 hours. Remove oxtail from stewing liquid.
• Melt butter in a skillet over medium heat. Whisk in flour to form a thick paste; cook and stir until flour turns light brown, about 15 minutes. Whisk in stewing liquid and bring to a boil; simmer until thickened to stew consistency, 2 to 3 minutes. Pour stew over the oxtail to serve.

LAMB STEW/ESTOFADO DE CORDERO

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.

ESTOFADO STEW

Steps:

• Heat oil in a large saucepan over low heat. Cook garlic until fragrant, about 2 minutes. Add sherry, cook and stir briefly. Add bacon; cook and stir until lightly browned, about 5 minutes. Add tomato puree, chicken stock, and sweet peppers. Cook and stir sauce until flavors are combined, about 3 minutes.
• Heat a skillet over medium-high heat. Add beef, chili powder, and steak seasoning. Cook and stir until browned and crumbly, 5 to 7 minutes. Stir in honey, jalapeno juice, cilantro, cayenne pepper, basil, and paprika. Transfer mixture to the pan of sauce.
• Place chicken in a skillet. Cook and stir over medium heat until no longer pink in the center, 5 to 8 minutes. Add chicken to the sauce. Simmer on low, stirring occasionally, until flavors meld, 2 to 2 1/2 hours.

ESTOFADO CARNE CON LENTEJAS (BEEF STEW WITH LENTILS)

Steps:

• Plunge the tomatoes, ñoras and guindillas into a pot of boiling water. Cook tomatoes until the skins start to split. Turn heat to medium. Fish out and set aside in a bowl to cool. Once cooled down a bit slide the skins off the tomatoes and chop up to a rough pulp. 5 mins after removing the tomatoes remove the ñoras/guindillas and set aside. When cooled pull off the stems, chop roughly and set aside for later in the recipe.
• In a large wide casserole pan add the oil, when hot add the marrowbone and peppercorns. Cook the bone until browned on all sides on medium heat. Add the diced beef, mix, and cook on med heat until all the meat is browned.
• Add the sliced onions and garlic halves. Mix together with the meat, cover and cook on a low heat until the onions start to break down
• Add the pulped tomatoes and bay leaves, bring to boil then cook covered on a low heat for 20mins
• Pour in the stock, add the finely chopped parsley stalks and bring back to the boil and turn to a simmer. Add the rosemary sprig. Cook for another 20mins.
• Next onto the rehydrated ñoras and guindillas - put into a blender, transfer 4 ladleful's of the simmering broth into a bowl and let it cool. When cool add to the blender containing the ñoras and guindillas and whizz up until you get a orange/red thinish sauce. Add this to the stew and stir in. Cook for 15mins on moderate heat.
• Now add the carrots and the wine. Bring to a boil and turn down to a simmer, covered, for another 10mins.
• Add the potatoes, celery and leek and the crushed saffron
• Return to the boil and add the lentils, then simmer until the potatoes and lentils are cooked, but not falling apart. At this point stir in carefully (to avoid breaking up the cooked ingredients) the chopped parsley leaves.
• Leave to stand, covered, for 20mins if you like. Remove the marrowbone, decimated garlic stem and bay leaves
• The beef should be cooked by now too. Don't worry about the soupy consistency of the stew as the final part of this recipe will be to ladle off most of the excess liquid for a delicious first course soup starter!