Best 3 Lamb Stewestofado De Cordero Recipes

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Are you tired of the same old chicken and beef stews? If you're looking for a hearty and flavorful twist, look no further than Estofado de Cordero, a traditional Spanish lamb stew. This dish combines tender lamb, aromatic vegetables, rich spices, and a hint of red wine to create a symphony of flavors that will tantalize your taste buds. Estofado de Cordero is not only a culinary delight but also a cultural treasure, passed down through generations in Spanish households. In this comprehensive guide, we'll take you on a culinary journey to discover the secrets of this beloved dish. We'll provide two irresistible recipes – one for a classic Estofado de Cordero and another for a modern twist with a touch of sweetness from dried fruits. So, gather your ingredients, prepare your taste buds, and let's embark on a delicious adventure with Estofado de Cordero.

Let's cook with our recipes!

PERUVIAN LAMB STEW SECO DE CORDERO



Peruvian Lamb Stew Seco de Cordero image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 14

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 pound) lamb shoulder, bones and fat removed, cut into 2 1/2-inch chunks
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:

  • 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 1 minute more. Serve from the casserole.

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

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

ESTOFADO DE CORDERO



Estofado De Cordero image

Make and share this Estofado De Cordero recipe from Food.com.

Provided by rainna

Categories     Lamb/Sheep

Time 1h40m

Yield 10 portions, 10 serving(s)

Number Of Ingredients 14

3 kg leg of lamb
4 tablespoons tomato puree
4 tablespoons beef stock powder
30 g fresh coriander
2 cloves
3 mexican jalapenos
300 g carrot and French beans, sliced
100 g mushrooms, sliced
2 tablespoons garlic powder
3 tablespoons paprika
2 tablespoons cumin powder
2 tablespoons coriander powder
3 liters peeled tomatoes (fresh or from the can)
50 g chili powder

Steps:

  • Debone lamb leg and cut into 2.5cm cubes. Put in a pot and set on low fire. (For this stew, you don?t add water for the stock. The tomatoes will provide the juice to flavour the stew.).
  • Cut onions into cubes and saute till fragrant in a pan. Add into pot.
  • Saute together paprika powder, garlic powder, cumin powder, coriander powder, cloves and chilli powder until fragrant. Add half litre water (or one glass) into the spice to form a thin paste. Then add the paste into the pot.
  • While the lamb is slowly cooking, add tomato puree, sliced jalapeno, sliced mushrooms, beef stock powder, the whole peeled tomatoes and fresh coriander. When the lamb is tender, add sliced carrot and french beans. Stew for about one-and-a-half hours or until desired consistency is reached. Serve with Mexican rice.

Nutrition Facts : Calories 784.8, Fat 42.9, SaturatedFat 17.7, Cholesterol 201, Sodium 296.3, Carbohydrate 35, Fiber 13.5, Sugar 7.3, Protein 65.4

Tips:

  • Sear the lamb: Searing the lamb adds a delicious browned flavor to the stew. Make sure to sear the lamb in batches so as not to overcrowd the pan and prevent even browning.
  • Use a variety of vegetables: This recipe calls for carrots, celery, and onions, but you can also add other vegetables such as potatoes, parsnips, or turnips. Use a variety of colors and textures to make the stew more visually appealing.
  • Use a good quality red wine: The red wine adds depth of flavor to the stew. Choose a dry red wine that you would enjoy drinking on its own.
  • Simmer the stew for at least 2 hours: The longer the stew simmers, the more tender the lamb will be. Simmer the stew for at least 2 hours, or until the lamb is fall-off-the-bone tender.
  • Serve the stew with crusty bread or rice: Crusty bread or rice is the perfect accompaniment to this hearty stew. It will help to soak up all of the delicious sauce.

Conclusion:

This lamb stew is a delicious and comforting dish that is perfect for a cold winter day. The tender lamb, flavorful vegetables, and rich sauce make this stew a winner. Serve it with crusty bread or rice, and you have a meal that the whole family will love.

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