LAMB STEW/ESTOFADO DE CORDERO

Lamb Stew/Estofado De Cordero image

Provided by costahome

Categories Stew

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 14

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

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

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