Spanish-Style Lamb Stew
- Total Time
- 2½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons olive oil
- 3pounds boneless lamb stew meat (preferably shoulder), cut into 1½-inch chunks
- Salt
- pepper
- 2medium onions, chopped
- 1large red bell pepper, stemmed, seeded and chopped
- 4garlic cloves, minced
- 1tablespoon pimentón de la Vera, preferably picante or agridulce
- 128-ounce can whole peeled tomatoes, with their juice
- ¾cup red wine, preferably Rioja
- 3cups chicken stock
- 2tablespoons sherry vinegar or red wine vinegar
- 3bay leaves
- 3cups cooked white beans, rinsed and drained if canned
- ¼cup chopped fresh parsley
Nutritional analysis per serving (6 servings)
951 calories; 63 grams fat; 25 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 6 grams polyunsaturated fat; 41 grams carbohydrates; 14 grams dietary fiber; 8 grams sugars; 51 grams protein; 1585 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Warm oil in a large heavy-bottom pot with a lid or Dutch oven over medium-high heat. When oil is hot, sprinkle lamb generously with salt and pepper and cook in batches to avoid overcrowding, turning once or twice, until each piece is well browned all over, about 15 minutes total. Transfer pieces to a plate as they brown.
- Step 2
Pour off all but 2 tablespoons of fat and add onions, bell pepper, garlic and a generous sprinkle of salt and pepper. Cook, stirring occasionally, until onions and peppers are softened, about 5 minutes. Add pimentón and stir for a minute. Stir in tomatoes, breaking them into bite-size pieces and scraping browned bits from the pot. Add wine, chicken stock, vinegar and bay leaves and bring just to a boil.
- Step 3
Return lamb to pot and reduce heat so mixture is bubbling very gently. Partly cover pot and cook, stirring every 20 minutes or so, until lamb is very tender, about 2 hours. Discard bay leaves. Stir in beans and cook another 10 minutes to heat them through. Stir in parsley and adjust the seasoning if necessary.
Private Notes
Comments
Like all dishes of this type, if you cook in the oven instead of on the top of the stove, everything will be more tender and delicious. 2 hours in the oven at 350 = 2 hours on top. Good for osso buco, any other meat cooked in a dutch oven.
Made with 2 lb of lamb, and added about a half pound each of carrots and potatoes about 45 minutes before the end of cooking. Delicious!
My Asturian partner was over the moon with this one. I made this numerous times over the winter, using pimenton de la vera picante and--when the Park Slope Coop had them--real Spanish fabada beans (soaked overnight and precooked), to great accolades. This great stew really lends itself to a long simmer in a slow cooker, until you want to add the beans and eat.
I made this for my family and served it over mashed potatoe & butternut squash. Since I didnt have a red pepper i used a combo of a green pepper and some carrot for sweetness. My family liked it. My kids did say it was rich so I might try and serve it with rice bext time.
This is a delicious stew. I prepared it ahead of time, refrigerated it and then peeled off some of the hardened fat, not all of it. The pimenton gave it such a wonderful flavor. Definitely in my favorites folder!
Can I use beef for this? I have some in the freezer that I'd like to use.