Lamb stew
Author Tony Torres
Recipe type: Main dish
Kitchen: Spanish
Rations: 4
- 500 gr of chopped lamb skirt
- 500 gr of chopped lamb neck
- 150 gr of green beans
- Carrots 2
- 1 cebolla
- 4 medium potatoes
- half a glass of virgin olive oil
- 2 beef broth tablets
- 1 glass of white wine
- Half a glass of crushed tomato
- 2 liters of water
- shawl
- food coloring
- We put the olive oil in a large saucepan over high heat.
- Cut the onion into small pieces and fry.
- Peel and chop the carrots and add to the casserole.
- Now, we clean the threads of the green beans and chop them, also add to the casserole and fry.
- Add the meat to the casserole and brown for a few minutes together with the vegetables.
- When the meat is sealed on the outside, add the glass of white wine and cook until it reduces almost completely.
- Now, we add the glass of crushed tomato.
- Season to taste and add a pinch of food coloring.
- Let it cook over medium heat until the tomato is cooked.
- Now, we dissolve the bouillon tablets in about 2 liters of water, add to the casserole and cook over medium heat for about 45 minutes.
- Finally, we peel and cut the potatoes and add to the stew.
- Cook for another 20 minutes until the broth reduces and the potatoes are tender.
recipe by Kitchen Recipes at https://www.lasrecetascocina.com/estofado-de-cordero/
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