Lamb Stew/Estofado De Cordero

• 2 tablespoons olive oil
• 2 12 lbs cubed lamb, excess fat removed
• 14 cup diced white onion
• 2 garlic cloves, peeled and minced
• 14 cup diced celery
• 14 cup diced carrot
• 1 (8 ounce) can stewed tomatoes, drained
• 1 bay leaf
• 12 cup white wine
• 12 cup roux
• salt and pepper
• 1 12 tablespoons butter or 1 12 tablespoons margarine
• 1 12 tablespoons all-purpose flour
• 2 cups beef stock

1. Heat large Dutch oven and add oil.
2. When very hot add lamb, onion, garlic, celery, carrots.
3. Mix together well and saute for about 10 minutes, until lamb is browned.
4. Add the tomatoes, bay leaf, white wine, and 1/2 cup traditional roux.
5. Season with salt and pepper.
6. Simmer until lamb is tender 1.5 to 2 hours.
7. Serve in bowl with crusty bread.
8. Make Traditional Roux: Melt butter in small saucepan.
9. Blend in flour with a whisk and stir over low heat until flour is browned.
10. Add the beef stock, bring to a boil and whisk 3 to 4 minutes.
11. Reduce the heat and simmer another 30 minutes, continuing to stir.

olive oil, lamb, white onion, garlic, celery, carrot, tomatoes, bay leaf, white wine, roux, salt, butter, flour, beef stock

Taken from www.food.com/recipe/lamb-stew-estofado-de-cordero-164219 (may not work)