Best Lamb Txilindron Basque Lamb Stew Recipes

DAN'S DELICIOUS BASQUE LAMB STEW

Steps:

• Trim any excess fat from meat. Put oil in large pot and brown lamb meat about 20 min or until brown. Add onions, peppers and garlic. Turn until brown.
• Add beer, wine, 1 Tbsp of Paprika, salt and lots of pepper. Then add Celery and Bay Leaf and then add water so that all meat is covered. Simmer for about 40 minute Keep adding water if needed.
• Add Chopped Carrot and cook another 15 minute Add Diced Potatoes, Tomato Sauce, Garlic Powder, Italian Seasoning, Dash of Tabasco and a little Cayenne Pepper. Cook until meat is tender, about another 30 min or so. Simmer with lid.

SIMMERING SUNDAY LAMB STEW

Steps:

• Heat olive oil in bottom of dutch oven on med-high heat.
• Add ginger, garlic and cooked lamb and stir until lamb is heated through.
• Add all other ingredients and stir well.
• Cook over medium-low heat for 2 hours, or until onions and sweet potatoes are soft.
• Taste and adjust herbs and spices according to your preference.
• Serve with crusty bread and a rich Cabernet Sauvignon (grape juice for the kids!).

BASQUE LAMB STEW RECIPE - (3.9/5)

Steps:

• 1 Combine the lamb, half of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2 to 3 hours. Drain the meat, discard the marinade, and pat dry with paper towels. Mince the remaining garlic cloves and set aside. 2 Heat olive oil in a large, heavy-bottomed pan with lid, over medium-high heat. Working in batches, brown the meat on all sides, about 10 minutes per batch. Salt the meat as it browns. 3 Remove the meat from the pan and add the onions to the pan. Cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft, about 5 minutes. Add the garlic and cook another minute. 4 Return the meat to the pan with the onions and garlic. Stir in paprika, roasted peppers, tomatoes, parsley, bay leaf, and red wine. Bring to a boil, reduce heat to medium, and simmer uncovered for 15 minutes, allowing the liquids to reduce a bit. Then add the chicken stock, bring to a boil, reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender, 2 to 2 1/2 hours. Add freshly ground black pepper and more salt to taste. Serve with rustic bread

LAMB STEW

Steps:

• Heat oil in dutch oven over medium heat.
• Add onion and saute until translucent.
• Add garlic and saute 2 minutes.
• Add meat and cook 10 minutes until brown.
• Add water and wine.
• Cover, reduce heat, and simmer 1 hour.
• Cut carrots and potatoes into chunks.
• Quarter mushrooms.
• Add rest except herbs.
• Cover.
• Cook medium heat for 30 minutes.
• Add herbs.
• Simmer 2 minutes.