Best Spanish Lamb Stew Recipes

SPANISH-STYLE LAMB STEW

Spanish-Style Lamb Stew image

John Willoughby fell in love with pimentón, a smoky Spanish paprika, after a trip to La Vera, a region west of Madrid, first encountering it in a lamb stew. "The stew, rich with the slight gaminess of lamb, the tang of sherry and the smooth comfort of white beans, was brought to greatness by the subtle heat and almost mysterious smokiness of the pimentón," he wrote. He drew inspiration from the stew, making his own version at home and bringing this recipe to The Times in 2010.

Provided by John Willoughby

Categories dinner, easy, one pot, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 15

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 pimentón 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

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 952, UnsaturatedFat 33 grams, Carbohydrate 41 grams, Fat 63 grams, Fiber 14 grams, Protein 51 grams, SaturatedFat 25 grams, Sodium 1583 milligrams, Sugar 8 grams

SPANISH LAMB STEW

Spanish Lamb Stew image

Delicious, hearty stew. Also tasty with elk, deer, and (I assume) other similar meats. Adapted from "The Spice Cookbook" by Day and Stuckey 1964).

Provided by Da Huz

Categories One Dish Meal

Time 2h20m

Yield 4 , 4 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs lamb (or other stew meat)
1/3 cup flour
2 tablespoons shortening (or olive oil)
3 cups hot water
1 bay leaf
3 1/2 salt
1/2 teaspoon black pepper
1/4 cup onion flakes (or 1 onion, finely diced and sauteed)
1 tablespoon crushed red pepper flakes
1/2 cup rice (uncooked)
2 cups chopped tomatoes (canned or fresh)
1 cup peas (fresh, frozen and thawed, or canned)
1/2 teaspoon thyme
1/2 teaspoon apple cider vinegar

Steps:

Cut the meat into 1/2 inch cubes. Coat in flour and brown in the shortening in a pre-heated dutch oven or large, thick-bottomed pot. Brown in batches if it doesn't all fit in one layer.
Add the water, bay leaf, salt and pepper. Cover and simmer for 1 1/2 hours.
Stir occasionally and check to make sure there's enough water. Depending on the amount of connective tissue in the meat the sauce will get very thick. Thick is good, but if it gets too thick it will burn at the bottom.
Add onion, red peppers, and rice. Cover and simmer for 30 minutes.
Continue occasionally stirring and checking the water.
Add the tomatoes, peas, thyme, and vinegar. Cover and simmer for 10 minutes.
Serve hot with some crusty bread.

Nutrition Facts : Calories 591.2, Fat 29.5, SaturatedFat 11, Cholesterol 120, Sodium 103.2, Carbohydrate 41.9, Fiber 4.6, Sugar 6.9, Protein 38.1