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.
Made this a few days ago: the best lamb I've ever tasted! Used 1 TBL “La Dallia” (picante) pimentón de la Vera (Amazon) which took 3 days to settle into the stew, but when it did it was absolutely spectacular! Two pounds of lamb shoulder (with bones--fished them out at the end) was perfect proportion with the Cannellini beans. Thank you Chef Willoughby for this gift!
This was fairly easy to make and following the lead of others, I added small potatoes about 45 minutes to the end. I did not find the flavors particularly interesting or complex. It felt like a tomatoey soup with lamb, beans and potatoes that had the hint of paprika but mainly just a salt/pepper flavor. It was not bad but to me, not interesting at all.
Really easy and tasty dish. The pimenton is super important and adds some smoky heat. Would definitely make again.
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