Best 3 Estufado De Codero Y Verduras Farmhouse Stew With Lamb And Vegetables Recipes

Farmhouse stew with lamb and vegetables, also known as Estufado de Codero y Verduras, is a classic Spanish dish that combines the richness of lamb with a medley of colorful vegetables. This hearty stew is not only delicious but also incredibly versatile, allowing for variations in ingredients and cooking methods. Whether you prefer to simmer it over a stovetop or let it braise in the oven, the end result is a comforting dish that is perfect for a cozy meal. In this article, we will guide you through the steps to create a flavorful and authentic Estufado de Codero y Verduras, exploring different techniques and providing tips to ensure a perfectly balanced stew that will delight your taste buds.

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LAMB STEW/ESTOFADO DE CORDERO

Lamb Stew/Estofado De Cordero image

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

Ingredients

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

PERUVIAN LAMB STEW SECO DE CORDERO RECIPE

Peruvian Lamb Stew Seco de Cordero Recipe image

Provided by á-2510

Number Of Ingredients 17

Ingredients

Marinade:
Ingredients
8 large cloves garlic
2 teaspoons coarse sea salt
I tablespoons ground cumin
1 teaspoon freshly ground black pepper
1/2 cup red wine vinegar
3 tablespoons olive oil
I (7 to 8 poound) lamb shoulder, bones and fat removed, cut into 2 1/2-inch chunks
3 tablespoons olive oil
3 jalapeno peppers, stemmed, seeded if desired, and finely chopped
4 medium onions, finely chopped
2 teaspoon coarse sea salt
I 1/2 cups beer
8 cups beef or chicken stock preferably homemade
6 large boiling potatoes, peeled and quartered
I bunch cilantro, leaves only, finely chopped

Steps:

Directions In a mortar and pestle or food processor, pound the garlic, salt, cumin, and black pepper to a paste. Mix in the vinegar, and then blend in the olive oil. Transfer the mixture to a large shallow earthenware dish, and place the lamb in the marinade, turning to evenly coat all the chunks. Marinate at room temperature for 2 to 3 hours. Remove the lamb from the marinade with a slotted spoon, reserving 1/2 cup of the marinade. In a large heavy casserole, heat the 3 tablespoons olive oil over high heat. Brown the lamb, turning with tongs to sear all sides evenly. This will take about 20 minutes (if the lamb does not fit all in one layer, brown in 2 batches, otherwise the meat will steam rather than sear). Transfer the lamb to a plate with a slotted spoon and set aside. Reduce the heat to medium-high and add the jalapenos, onions, and salt. Saute, stirring frequently, for about 10 minutes, or until the onions are golden. Add the beer and lower the heat so that the liquid is simmering. Cook for about 15 minutes, or until all of the beer has evaporated. Return the browned lamb, along with the accumulated juices from the plate, to the pan. Add the stock and stir to mix. Bring up to a boil, then reduce the heat and simmer the dish, covered, for about I hour and 20 minutes, or until the meat is tender. Add the potatoes, cover the pan again and cook for about 20 minutes more, or until the potatoes are tender (you may need to add a little more stock or water to keep them from scorching). Add the reserved 1/2 cup of the marinade and the cilantro, stir to mix, and cook for I minute more. Serve from the casserole.

ESTOFADO DE CARNERO (LAMB STEW)

Estofado De Carnero (Lamb Stew) image

From The Complete Book of Mexican Cooking, by Elisabeth Lambert Ortiz, 1965. We like to add some cooked black beans at the end to make it even heartier and stretch it farther.

Provided by zeldaz51

Categories Lamb/Sheep

Time 3h

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 ancho chilies
3 lbs boneless lamb stewing meat, in 2-inch cubes
1 lb tomatoes, peeled seeded, and chopped (about 3 medium)
2 garlic cloves, chopped
1/4 cup raisins
1/8 teaspoon ground cloves
1/8 teaspoon cinnamon
salt & freshly ground black pepper
1 cup dry sherry
1/4 cup toasted slivered almonds

Steps:

Prepare the chiles:.
Wash the chiles in cold water. Remove veins, stems, and seeds. Tear the pods roughly into pieces, place in a bowl and soak them in hot water, at least 1/2 cup, for an hour. Place the soaked chiles and their soaking liquid in a blender jar and blend to a thick puree.
Assemble the stew:.
Place the lamb, tomatoes, garlic, raisins, spices, and seasoning to taste in a heavy flameproof casserole which has a lid.
Add enough water to the chile puree to make it the consistency of thin cream *(about 1 1/2 cups). Pour the puree over the meat, cover the casserole, bring to a boil. Reduce the heat and simmer very gently until the lamb is tender when pierced with a fork, about 2 hours.
Five minutes before serving, add the sherry. Sprinkle with almonds just before serving.

Nutrition Facts : Calories 420.3, Fat 15.1, SaturatedFat 4.6, Cholesterol 147.7, Sodium 158.1, Carbohydrate 14.5, Fiber 3.6, Sugar 6.1, Protein 48.8

Tips:

Choose high-quality lamb. The better the quality of lamb you use, the better the stew will be. Look for lamb that is fresh, tender, and has a good amount of marbling.
Brown the meat before stewing. This will help to develop the flavor of the lamb and prevent it from becoming dry. Sear the lamb in a hot pan until it is browned on all sides.
Use a variety of vegetables. The more vegetables you use, the more flavorful the stew will be. Some good choices include carrots, potatoes, celery, onions, and parsnips.
Add some herbs and spices. This will help to add depth of flavor to the stew. Some good choices include thyme, rosemary, oregano, garlic, and black pepper.
Simmer the stew for at least 1 hour. This will allow the flavors to meld together and the meat to become tender. You can simmer the stew for longer if you want, but be careful not to overcook it.
Serve the stew with crusty bread or rice. This will help to soak up the delicious sauce.

Conclusion:

Estufado de Cordero y Verduras is a hearty and flavorful stew that is perfect for a cold winter day. It is made with lamb, vegetables, and herbs, and is simmered until the meat is tender and the vegetables are cooked through. This stew is a great way to use up leftover lamb, and it is also a good way to get your daily dose of vegetables. Serve it with crusty bread or rice, and enjoy!