Best 3 Estofado Stew Recipes
If you're in the mood for a hearty and flavorful stew, then estofado is the perfect dish for you. Originating from Spain, this traditional stew is made with a variety of meats, vegetables, and spices, and is sure to warm you up on a cold day. With its rich and complex flavor, estofado is a popular dish throughout the world, and there are many different recipes to choose from. In this article, we'll provide you with some tips on how to find the best recipe for estofado stew, so that you can enjoy this delicious dish in the comfort of your own home.
Let's cook with our recipes!
ESTOFADO DE RABO DE TORO (SPANISH OXTAIL STEW)
My Andalucian landlord passed me this recipe from the south of Spain, land of wine and olive oil and tauromaquia. Stewed for hours in red wine, this oxtail dish has the perfect balance of tanginess and meatiness.
Provided by Kohlrabi
Categories World Cuisine Recipes European Spanish
Time 4h51m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 529.5 calories, Carbohydrate 20.5 g, Cholesterol 98.6 mg, Fat 25 g, Fiber 2.9 g, Protein 28.4 g, SaturatedFat 7.6 g, Sodium 385.9 mg, Sugar 6.7 g
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
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
ESTOFADO STEW
A hearty Spanish meal blended with a chili. Great comfort food! Can be done in either slow cooker or stove. Make sure meat is cooked if using slow cooker. Can be served on rice, bread, or just the stew.
Provided by DTiv
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 2h35m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 350.2 calories, Carbohydrate 47.7 g, Cholesterol 47.7 mg, Fat 10.7 g, Fiber 1.9 g, Protein 16.5 g, SaturatedFat 3.6 g, Sodium 787.5 mg, Sugar 38.7 g
Tips:
- Use a variety of vegetables: This will give your estofado stew a more complex flavor and texture. Some good choices include potatoes, carrots, onions, celery, and tomatoes.
- Brown the meat before stewing it: This will help to develop the flavor of the meat and prevent it from becoming tough.
- Use a good quality wine: The wine you use will add a lot of flavor to the stew, so it's important to choose a good one. A dry red wine, such as a Cabernet Sauvignon or Merlot, is a good choice.
- Simmer the stew for several hours: This will allow the flavors to meld and develop. The longer you simmer the stew, the better it will taste.
- Serve the stew with rice, potatoes, or bread: This will help to soak up the delicious sauce.
Conclusion:
Estofado stew is a delicious and hearty dish that is perfect for a cold winter day. It is also a very versatile dish, so you can easily customize it to your own taste. With a little planning and effort, you can make a delicious estofado stew that your family and friends will love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love