Best 2 Estufado De Codero Y Verduras Farmhouse Stew With Lamb And Vegetables Recipes
In the heart of Spanish cuisine lies a rustic and comforting dish that embodies the essence of farmhouse cooking: estufado de cordero y verduras. This delectable stew, also known as farmhouse stew with lamb and vegetables, is a symphony of flavors, textures, and aromas that will transport your taste buds to the sun-kissed fields of Spain. While the main recipe focuses on the classic combination of tender lamb, seasonal vegetables, and a rich tomato-based sauce, this article offers a delightful variety of estufado recipes to suit every palate and preference. From a hearty lamb and chickpea stew to a vegetarian version brimming with fresh vegetables and a flavorful broth, these recipes celebrate the versatility and global appeal of this cherished dish. So, gather your ingredients, fire up your kitchen, and embark on a culinary journey that will leave you craving for more.
**Recipes included in the article:**
1. Estufado de Cordero y Verduras (Farmhouse Stew with Lamb and Vegetables): The quintessential version of the stew, featuring tender lamb, an array of vegetables, and a rich tomato sauce.
2. Estofado de Cordero con Garbanzos (Lamb and Chickpea Stew): A hearty and protein-packed stew that combines lamb, chickpeas, and a medley of vegetables in a flavorful broth.
3. Estofado de Verduras (Vegetable Stew): A vegetarian delight that showcases an abundance of fresh vegetables, such as bell peppers, zucchini, and carrots, simmered in a savory tomato-based broth.
4. Estofado de Pollo y Verduras (Chicken and Vegetable Stew): A lighter variation of the stew, featuring tender chicken, assorted vegetables, and a delicate tomato sauce.
5. Estofado de Res y Verduras (Beef and Vegetable Stew): A robust and flavorful stew that combines beef, vegetables, and a rich tomato-based sauce, perfect for a cold winter evening.
6. Estofado de Pescado y Verduras (Fish and Vegetable Stew): A seafood lover's delight, featuring an assortment of fish, vegetables, and a light tomato-based broth.
7. Estofado de Mariscos y Verduras (Seafood and Vegetable Stew): A medley of seafood, including shrimp, mussels, and calamari, is simmered with vegetables in a flavorful tomato-based broth.
8. Estofado de Chorizo y Verduras (Chorizo and Vegetable Stew): A smoky and spicy twist on the classic stew, featuring chorizo sausage, vegetables, and a rich tomato sauce.
ESTOFADO DE CARNERO (LAMB STEW)
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
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
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
Tips:
- Use high-quality ingredients: Fresh, seasonal vegetables and high-quality lamb will make a big difference in the flavor of your stew.
- Brown the meat and vegetables before stewing: This will help to develop flavor and color.
- Use a variety of vegetables: This will add flavor and nutrition to your stew. Some good options include carrots, potatoes, turnips, parsnips, and celery.
- Use a good quality stock: This will provide a flavorful base for your stew. You can use chicken, beef, or vegetable stock, depending on your preference.
- Simmer the stew for at least 1 hour: This will allow the flavors to meld and develop.
- 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. With its tender lamb, colorful vegetables, and rich sauce, this stew is sure to please everyone at your table. So next time you're looking for a comforting and delicious meal, give this recipe a try!
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