Lamb stew is a traditional dish that has been appreciated in many cultures around the world, especially in regions where sheep farming is common. Its origin dates back to ancient European traditions, where lamb meats were slowly stewed with herbs and vegetables to achieve a soft texture and intense flavors. In Latin America, this dish can be found under different names, such as "guiso de cordero" in countries like Argentina and Chile, or simply "cordero estofado" in Mexico. Although the ingredients and techniques vary, the essence of this dish remains: tender and juicy meat, slow-cooked to highlight its natural flavors.
This stew is not only a feast for the palate but also represents the cultural connection to the land and regional culinary tradition. In some countries, it is served with mashed potatoes or rice, while in others, it is usually accompanied by homemade bread to enjoy all the sauce. The use of aromatic herbs like thyme and marjoram, along with the touch of red wine, give this dish a unique aroma and depth, making every bite a memorable experience.
How to Prepare Delicious Lamb Stew
Ingredients: Boneless lamb, onions, carrots, oil, red wine, salt and pepper, parsley, thyme, marjoram, garlic cloves, bacon.
Steps:
Cut the meat into 5 cm pieces, discarding any skin and fat.
Peel and chop the onions.
Peel and slice the carrots.
Heat the oil in a large pot and fry the onions for 5 minutes, add the carrots and fry for 5 more minutes.
Remove the vegetables to a plate, draining as much oil as possible back into the pot.
Add the meat to the pot and cook over high heat, turning it constantly to brown on all sides.
Pour the wine into the pot, return the vegetables, and season the mixture with salt and pepper, add the parsley, thyme, marjoram, and garlic.
Cut the bacon into small pieces and add to the pot.
Bring to a boil, then simmer for 2 hours.
Let cool, then place in the refrigerator overnight; the next day, remove the layer of solidified fat from the surface.
Reheat, check the seasoning, and serve.
Serve with mashed potatoes.
It can also be cooked in the oven, at 150-165°C for approximately 2 to 2 1/2 hours or until tender.
This stew freezes well, ideal for preparing in large quantities and enjoying later.
Regards, Doreen Randal, Wanganui, New Zealand.
