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    You are in: Home / Recipes / Lamb Stew/Estofado De Cordero Recipe
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    Lamb Stew/Estofado De Cordero

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    Chef #279913's Note:

    Cuban-style lamb stew.

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    Ingredients:

    Servings:

    Units: US | Metric

    Traditional Roux (brown sauce)

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.

    Ratings & Reviews:

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    Nutritional Facts for Lamb Stew/Estofado De Cordero

    Serving Size: 1 (271 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 590.4
     
    Calories from Fat 356
    60%
    Total Fat 39.6 g
    61%
    Saturated Fat 15.4 g
    77%
    Cholesterol 161.4 mg
    53%
    Sodium 681.6 mg
    28%
    Total Carbohydrate 9.1 g
    3%
    Dietary Fiber 1.1 g
    4%
    Sugars 3.8 g
    15%
    Protein 42.4 g
    84%

    The following items or measurements are not included:

    roux

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