Lamb Stew/estofado De Cordero

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 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
• 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

Recipe

• 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 add the tomatoes, bay leaf, white , 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 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.