Spanish-Style Lamb Stew Recipe

Name: Spanish-Style Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 3 pounds boneless lamb stew meat (preferably shoulder), cut into 1 1/2-inch chunks; Salt; pepper; 2 medium onions, chopped; 1 large red bell pepper, stemmed, seeded and chopped; 4 garlic cloves, minced; 1 tablespoon pimenton de la Vera, preferably picante or agridulce; 1 28-ounce can whole peeled tomatoes, with their juice; 3/4 cup red wine, preferably Rioja; 3 cups chicken stock; 2 tablespoons sherry vinegar or red wine vinegar; 3 bay leaves; 3 cups cooked white beans, rinsed and drained if canned; 1/4 cup chopped fresh parsley

Servings: persons

3 tablespoons olive oil
3 pounds boneless lamb stew meat (preferably shoulder), cut into 1 1/2-inch chunks
Salt
pepper
2 medium onions, chopped
1 large red bell pepper, stemmed, seeded and chopped
4 garlic cloves, minced
1 tablespoon pimenton de la Vera, preferably picante or agridulce
1 28-ounce can whole peeled tomatoes, with their juice
3/4 cup red wine, preferably Rioja
3 cups chicken stock
2 tablespoons sherry vinegar or red wine vinegar
3 bay leaves
3 cups cooked white beans, rinsed and drained if canned
1/4 cup chopped fresh parsley

1
Warm oil in a large heavy-bottom pot with a lid or Dutch oven over medium-high heat.
2
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.
3
Transfer pieces to a plate as they brown.
4
Pour off all but 2 tablespoons of fat and add onions, bell pepper, garlic and a generous sprinkle of salt and pepper.
5
Cook, stirring occasionally, until onions and peppers are softened, about 5 minutes.
6
Add pimenton and stir for a minute.
7
Stir in tomatoes, breaking them into bite-size pieces and scraping browned bits from the pot.
8
Add wine, chicken stock, vinegar and bay leaves and bring just to a boil.
9
Return lamb to pot and reduce heat so mixture is bubbling very gently.
10
Partly cover pot and cook, stirring every 20 minutes or so, until lamb is very tender, about 2 hours.
11
Discard bay leaves.
12
Stir in beans and cook another 10 minutes to heat them through.
13
Stir in parsley and adjust the seasoning if necessary.

1831

kcal

Calories

Fat

Carbs

166

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons olive oil, 3 pounds boneless lamb stew meat (preferably shoulder), cut into 1 1/2-inch chunks, Salt, pepper, and more.

Yes, Spanish-Style Lamb Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish-Style Lamb Stew

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