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
ESTOFADO DE POLLO RECIPE - PERUVIAN CHICKEN STEW
Estofado de pollo is a hearty stew made with chicken, vegetables, potato and ají panca chili pepper, and can be found in Peruvian households and restaurants year-round. Great for lunch or dinner. This dish takes about an hour to prepare and serves 4 people.
Provided by EatPeru.com
Number Of Ingredients 14
Steps:
- Place the rice in a pot or electric rice cooker, adding a teaspoon of salt, boil until cooked.
- Heat the vegetable oil in a pot and lightly fry the chicken pieces for a few minutes until they are sealed but not cooked inside. Remove from the pot and set aside.
- In the same oil, fry the onion, tomato, garlic and ground ají panca chili pepper.
- Add the salt, pepper and cumin to taste.
- Add the carrot slices, chicken pieces and the chicken stock, potatoes, peas and cilantro stem. Cook for roughly 25 minutes.
- Serve with a generous portion of rice and decorate with chopped cilantro.
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
FILIPINO BEEF ESTOFADO
The Filipino Beef Estofado is a Spanish-style Beef Stew that is an easy all-in-one meal to cook . The richness of this hearty stew cooked in wine, broth and seasonings, makes any event special. This recipe was adapted from "The Alba Cookbook of Senor Anastacio de Alba and Miguel de Alba", edited by Nancy Reyes-Lumen. Serves 6 to 8.*I share 3 alternate ways to cook this: Stove-top, in the Slow Cooker, or in the Instant PotCooking time indicated here is for the Instant Pot. Cooking on the stove-top and in the slow-cooker takes longer.
Provided by Asian in America
Categories Dinner Lunch Main Course
Number Of Ingredients 18
Steps:
- To cook stove-top: Over medium high heat, in a large stockpot, place the beef chunks with all the ingredients, except the carrots and potatoes. Cover and bring to a boil. Cook the beef on high heat for 20 minutes.
- Then reduce the heat to low. Keep covered and cook longer for 1 ½ to 2 hours or till beef is fork tender.
- Add the potatoes and carrots at the last 30 minutes of cooking. When cooked, garnish with sprigs of fresh parsley. Serve with boiled jasmine white rice.
- To cook in a Slow Cooker: I have also cooked this Spanish Beef Stew in a slow cooker (Crock Pot), at a setting of High, for 5 to 6 hours. I added the potatoes and carrots at the last 45 minutes of cooking.
- To cook in the Instant Pot:
- Place all the ingredients (except the parsley and cooked rice) in the inside pot of the Instant Pot or most multi-cooker pots.
- Secure the lid. Check that the release valve is set to Sealing. Check that the cooking pressure is on High.
- Select Manual and cook at High Pressure for 40 minutes.
- When cooking is complete, do a quick release and switch Cancel to turn off Instant Pot.
- Carefully open the lid. Arrange in a serving bowl or platter and garnish with parsley. Serve warm with rice.
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Nutrition Facts : ServingSize 1 g, Calories 737 kcal, Carbohydrate 6 g, Protein 65 g, Fat 41 g, SaturatedFat 11 g, Cholesterol 187 mg, Sodium 1228 mg, Fiber 1 g, Sugar 2 g
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
ESTOFADO DE POLLO (CHICKEN STEW )
Steps:
- Season the chicken with salt and pepper.
- Heat 2 tablespoons oil in a saucepan over medium heat. Sear the chicken pieces until golden, turning once. Transfer to a bowl and reserve.
- Add the remaining oil to the saucepan and when hot, add the onion and garlic. Cook at medium-high heat, stirring every few minutes, until soft, about 7 minutes. Add the tomato paste and stir, cooking for 3 minutes.
- Put the chicken back in the saucepan, add the wine, bring to a boil, and add the chicken stock and the bay leaf. Cover, lower the heat and cook for 30 minutes.
- Add the potatoes, carrots, green peas, and raisins. Continue cooking for 15 - 20 minutes or until the vegetables are soft.
- Serve with rice, or as a pasta sauce, and garnish with parsley sprigs.
BEEF ESTOFADO
Enjoy this slow-cooked Peruvian beef stew from chef Robert Ortiz, packed with herbs and spices and topped with tomatoes, broad and cannellini beans
Provided by Robert Ortiz
Categories Dinner
Time 3h20m
Number Of Ingredients 19
Steps:
- Season the beef and mix with the chilli paste. Heat 1 tbsp oil in an ovenproof pan and fry the beef over a medium-high heat until evenly browned on all sides. You'll need to do this in batches and the pan should be hot enough to ensure the beef does not boil. Remove the beef to a bowl and heat the oven to 160C/140C fan/gas 3.
- Turn the heat down to medium, add another 1 tbsp oil and cook the onions and garlic for about 8-10 mins until caramelised. Pour in the beer and scrape up any browned bits using a wooden spoon. Return the beef to the pan and stir well. Add the bay leaves, chopped herbs, spices and dried mint, and slowly cook until the liquid has evaporated. Pour in the stock and bring to a simmer. Cover with a lid and cook in the oven for 1 hr.
- Remove the stew from the oven and continue to cook, uncovered, on the hob over a low heat for 1 hr or until slightly reduced. Add the potatoes and cook for 15-20 mins. Check the beef and potatoes are tender, then remove from the heat and leave to rest, covered.
- Bring a small pan of water to the boil and prepare a bowl of iced water. Drop the tomatoes into the boiling water for 20 seconds, then plunge into the cold water using a slotted spoon. Leave to cool, then peel away the skins.
- Stir the ají amarillo paste into the stew and top with the tomatoes, beans and chopped herbs.
Nutrition Facts : Calories 600 calories, Fat 31 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 42 grams protein, Sodium 2.3 milligram of sodium
INSTANT POT ESTOFADO DE POLLO (PUERTO RICAN-STYLE CHICKEN STEW)
I adapted this recipe for estofado de pollo (AKA pollo guisado) from one of my mother's Puerto Rican specialties to be made in the Instant Pot or pressure cooker. It has a wonderful vinegary taste with a light red sauce. It can be made with chicken breasts or thighs or a combination of both. My family likes to eat it over white rice, but it can be enjoyed on its own.
Provided by Ramona Cruz-Peters
Categories Main Dish
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Select the sauté function on the pressure cooker (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on medium-high heat). Heat the olive oil in the pot.
- Add the chicken to the pot and cook for 4 minutes on each side. Transfer the chicken to a plate.
- Add the wine and vinegar to the pot, scraping the bottom of the pot to loosen any browned bits. Cook, stirring occasionally, for 3 minutes. Press cancel or turn off the burner.
- Add the tomato sauce to the pot and stir until well mixed. Stir in the potatoes, onion, olives, garlic, capers, and salt. Return the chicken to the pot and spoon some of the sauce over the top of the chicken.
- Close and lock the pressure cooker lid, make sure the pressure/steam-release switch is set to sealing, and set the cooking time to 10 minutes at high/normal pressure (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on high heat, set a timer for 10 minutes after the pot has reached pressure, then reduce the heat to low). It will take about 11 minutes for the pot to come to pressure before the cooking time begins.
- After the pressure cooking time ends, electric pressure cookers will automatically turn off their heat (stovetop pressure cookers must be removed from the heat). Allow the pressure to release from the pot naturally for 5 minutes before releasing the remaining pressure using the manufacturer's quick-release method.
- Open the lid and select the sauté function on the pot again. Simmer for 5 minutes, stirring occasionally, then press cancel or turn off the burner.
BEEF STIFADO
This gorgeous casserole with beef and onions is best made the day before. Store the leftovers in the fridge, covered; it also freezes well.
Provided by Lolly B
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h55m
Yield 5
Number Of Ingredients 15
Steps:
- Heat half of the butter and half of the first tablespoon of olive oil in a large skillet over medium-high heat. Brown half of the beef cubes on all sides, and place into a large saucepan. Repeat with the remaining butter, olive oil, and beef. Stir the onions and garlic into the oil remaining in the skillet, and reduce heat to medium; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the red wine, and bring to a simmer, then scrape the onions into the saucepan with the beef.
- Season the beef with salt, pepper, cinnamon, nutmeg, sugar, and orange zest. Pour in the diced tomatoes and water. Cover, and bring to a simmer over medium-high heat; then reduce heat to medium-low, and continue simmering 1 hour.
- Meanwhile, heat the remaining tablespoon of olive oil in the skillet over medium heat. Stir in the pearl onions, and cook until they are well browned, stirring frequently, about 20 minutes. After the beef has simmered for an hour, add the pearl onions, recover, and continue simmering 20 minutes.
- Remove the lid, and simmer, uncovered until the stew has reduced and slightly thickened, about 10 minutes. Remove the orange zest before serving.
Nutrition Facts : Calories 544.4 calories, Carbohydrate 20.6 g, Cholesterol 112.4 mg, Fat 34.6 g, Fiber 1.6 g, Protein 31.7 g, SaturatedFat 13.4 g, Sodium 714.9 mg, Sugar 7.2 g
ESTOFADO DE POLLO (CHICKEN STEW )
Steps:
- Season the chicken with salt and pepper.
- Heat 2 tablespoons oil in a saucepan over medium heat. Sear the chicken pieces until golden, turning once. Transfer to a bowl and reserve.
- Add the remaining oil to the saucepan and when hot, add the onion and garlic. Cook at medium-high heat, stirring every few minutes, until soft, about 7 minutes. Add the tomato paste and stir, cooking for 3 minutes.
- Put the chicken back in the saucepan, add the wine, bring to a boil, and add the chicken stock and the bay leaf. Cover, lower the heat and cook for 30 minutes.
- Add the potatoes, carrots, green peas, and raisins. Continue cooking for 15 - 20 minutes or until the vegetables are soft.
- Serve with rice, or as a pasta sauce, and garnish with parsley sprigs.
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