Estufado de Codero y Verduras: Farmhouse Stew with

Name: Estufado de Codero y Verduras: Farmhouse Stew with Lamb and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive Oil; 1 1/2 pounds lamb loin and shin; 1 cup peeled and thinly sliced carrots; 1 cup celery, chopped with leafy tops; 1/2 cup turnips, peeled and diced; 1/2 cup peeled and chopped tomatoes (fresh or canned); 5 -inch long chorizo sausage, sliced thinly; 3 -inch long black pudding sausage, sliced thinly; 1/2 cup pancetta, sliced (can use fatty smoked bacon as an alternative); 1 glass (about 5 ounces) dry white wine; 1 pint fresh stock or water; 1 teaspoon of saffron threads soaked in 2 teaspoons of water; 8 whole black peppercorns; 1 whole bulb garlic, unpeeled

Servings: persons

Olive Oil
1 1/2 pounds lamb loin and shin
1 cup peeled and thinly sliced carrots
1 cup celery, chopped with leafy tops
1/2 cup turnips, peeled and diced
1/2 cup peeled and chopped tomatoes (fresh or canned)
5 -inch long chorizo sausage, sliced thinly
3 -inch long black pudding sausage, sliced thinly
1/2 cup pancetta, sliced (can use fatty smoked bacon as an alternative)
1 glass (about 5 ounces) dry white wine
1 pint fresh stock or water
1 teaspoon of saffron threads soaked in 2 teaspoons of water
8 whole black peppercorns
1 whole bulb garlic, unpeeled

1
Place the cazuela over a medium flame.
2
Add the olive oil, enough to coat the bottom of the dish.
3
Add the loin and shin meat and brown.
4
Layer by layer add all the vegetables.
5
Turn and mix ingredients slowly with meat.
6
Add the chorizo, black pudding and pancetta to the ingredients.
7
Add the glass of white wine, saffron, black peppercorns.
8
Add about 2 cups of stock or water and bring to the boil.
9
Once the juices are bubbling turn the heat down to low and allow to simmer.
10
Place the whole bulb of garlic in the center of the dish with all the ingredients surrounding it.
11
The idea is to remove the garlic just before serving.
12
Some chefs choose to keep the garlic in so they can nibble on it with bread as part of the main course.
13
Keep adding the stock or water, keeping the ingredients covered all the time.
14
Simmer on a low heat for 2 1/2 to 3 hours.
15
Serve with a salad and a crusty farmhouse loaf.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Olive Oil, 1 1/2 pounds lamb loin and shin, 1 cup peeled and thinly sliced carrots, 1 cup celery, chopped with leafy tops, and more.

Yes, Estufado de Codero y Verduras: Farmhouse Stew with Lamb and Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Estufado de Codero y Verduras: Farmhouse Stew with Lamb and Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions