This recipe takes an all-time classic Lamb Stew and gives is a spicy Spanish flair. You can change up the ingredients to meet your family’s taste buds. A great winter dish and freeze the leftovers (if there are any!) for another day when you don’t time to cook.
- Three tablespoons olive oil
- Three pounds lamb stew meat, boneless & cut into one and half inch chunks.
- Pepper and Salt
- Two medium onions – chopped up
- One large red bell pepper, stem, seed, chop
- Four minced garlic
- One tablespoon pimentón de la Vera – Recommended agridulce or picante
- One 28-ounce can whole tomatoes, peeled and leave with their juice
- Three-fourth cup red wine, Rioja recommended
- Three cups chicken stock
- Two tablespoons red wine vinegar or sherry vinegar
- Three bay leaves
- Three cups white beans, cook, rinse, drain
- One-fourth cup fresh parsley, chopped
Put It Altogether
Warm the olive oil in a large pot with a heavy bottom and lid or a Dutch oven on a medium-high heat. After oil is heated, sprinkle lamb with pepper & salt generously then cook in small batches so the lamb isn’t overcrowded. Turn 1 or 2 times so that each piece browns all over then transfer the pieces to a bowl or plate.
Pour off the fat, leaving two tablespoons and add the bell pepper, garlic, and onions. Stir occasionally as it cooks for approximately 5 minutes so that onions & peppers are soft. Add pimentón then stir in the tomatoes. Break them as you stir so they are bite-size, scraping sides of pot for the browned bits to mix in. Add the bay leaves, chicken stock, vinegar, and wine and bring to boil.
Pour the lamb back in pot and reduce the heat, allow mixture to reach a gentle bubbling. Set lid on pot partially and allow to cook, stirring the mixture every 15 to 20 minutes until lamb is tender. This will take approximately 2 hours. Remove the bay leaves and stir in the beans. Now cook for 10 minutes and add the parsley. Add seasoning as desired.