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I've been perfecting this Basque lamb stew for years, and let me tell you, it's a game-changer. Rich, hearty, and bursting with flavor, this dish transports you straight to northern Spain. Tender chunks of lamb melt in your mouth, while bell peppers and tomatoes add a vibrant touch. Trust me, once you've tried this stew, you'll be hooked. Grab your pot and let's dive into this mouthwatering recipe that'll have your family begging for seconds.
Ingredients for Delicious Basque Lamb Stew
- Lamb shoulder: Tender and flavorful meat that adds richness and depth to the stew, creating a hearty and satisfying dish.
- Onions: Provide a savory base and sweetness to the stew, enhancing the overall flavor profile with their aromatic qualities.
- Garlic: Infuses the stew with a pungent and robust flavor, adding depth and complexity to the dish.
- Red bell peppers: Bring a touch of sweetness and vibrant color to the stew, balancing the richness of the lamb.
- Tomatoes: Add a tangy and slightly sweet flavor, as well as a rich texture to the stew, enhancing its overall depth.
- Beef broth: Provides a rich and savory base for the stew, intensifying the meaty flavors and adding depth to the dish.
- Dry white wine: Adds acidity and brightness to the stew, balancing the richness of the lamb and enhancing the overall flavor profile.
- Paprika: Infuses the stew with a warm and smoky flavor, adding a subtle depth and complexity to the dish.
- Olive oil: Used for cooking the ingredients and adding richness to the stew, enhancing the overall flavor and mouthfeel.
Read more: Basque Beef Stew Recipe
Essential Tools for Making This Stew Recipe
- Dutch oven: Essential for slow cooking the lamb stew and ensuring all flavors meld together perfectly.
- Chef's knife: Needed to chop the vegetables and trim the lamb shoulder into even chunks for even cooking.
Basque Lamb Stew Recipe
Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 lbs Lamb shoulder, cut into chunks
- 2 Onions, chopped
- 4 Garlic cloves, minced
- 2 Red bell peppers, chopped
- 2 cups Tomatoes, chopped
- 2 cups Beef broth
- 1 cup Dry white wine
- 2 tsp Paprika
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
Read more: Basque Chicken Stew Recipe
Instructions:
- 1. Heat the olive oil in a large pot over medium heat.
- 2. Add the lamb chunks and brown on all sides. Remove and set aside.
- 3. In the same pot, add the onions and garlic. Cook until softened.
- 4. Add the red bell peppers and cook for another 5 minutes.
- 5. Return the lamb to the pot. Add the tomatoes, beef broth, white wine, paprika, salt, and pepper.
- 6. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, or until the lamb is tender.
- 7. Serve hot with crusty bread or over rice.
Notes:
Nutrition value:
Keywords:
Read more: Basque Oxtail Stew Recipe
Tips for Making Basque Lamb Stew Ahead of Time
Make Ahead Instructions
- Prepare the stew as directed, but do not cook it fully.
- Let it cool completely, then store it in an airtight container in the fridge for up to 2 days.
- When ready to eat, reheat on the stove until the lamb is tender.
Freezing Instructions
- Cool the stew completely before freezing.
- Transfer to a freezer-safe container, leaving some space for expansion.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before reheating on the stove.
In Basque cuisine, lamb stew is often cooked with a hint of Espelette pepper, a unique and fruity chili pepper that adds a subtle heat and depth of flavor to the dish.
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