Estufado De Codero Y Verduras Farmhouse Stew With Lamb And Vegetables Food

ESTOFADO DE CARNERO (LAMB STEW)

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.

RANCHERO BEEF STEW

Steps:

• Heat oil in heavy large Dutch oven over high heat. Season beef with salt and pepper. Add to Dutch oven; sauté until brown, about 5 minutes. Add onion, carrots, and garlic; sauté 5 minutes. Add tomatoes, broth chilies, olives and oregano. Bring to simmer. Reduce heat to low, cover and simmer until beef is tender, about 1 hour. Uncover; simmer until juices thicken, about 10 minutes. Season with salt and pepper. Stir in cilantro.

LAMB STEW/ESTOFADO DE CORDERO

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.