Spanish-Style Lamb Stew
8-10
30 minutes
150 minutes
Rich, hearty, and packed with Mediterranean flavors, thisSpanish-Style Lamb Stew is the ultimate comfort food. Tender lamb, creamy beans, and vibrant vegetables simmer together with smoky spices, red wine, and herbs for a dish that is perfect for family dinners or entertaining. Serve it with crusty bread to soak up every drop of the flavorful broth.
Ingredients
- 2.3 kg (5 lb) boneless leg of lamb, fat trimmed and set aside, meat cut into 1½-inch cubes (approximately 4 lbs of meat once trimmed of the fat cap and excess fat)
- 3 tablespoons olive oil (or rendered lamb fat)
- Kosher salt, to taste
- Freshly ground pepper, to taste
- 2 medium onions, chopped
- 6 small garlic cloves, minced
- 1 teaspoon smoked hot paprika
- 1 teaspoon sweet Spanish paprika
- 1 teaspoon mild Aleppo pepper
- 1 (28-ounce) can diced fire-roasted tomatoes, with juice
- ¾ cup red wine (preferably Rioja)
- 2 tablespoons red wine vinegar
- 3 cups beef stock
- 3 bay leaves
- 2 sprigs thyme
- 2 sprigs rosemary
- 1 pound potatoes, cut into 1-inch pieces (fingerlings preferred)
- 2 medium red bell peppers, diced into ½-inch pieces
- 1 (19-ounce) can white beans (cannellini), rinsed and drained
- 1 (19-ounce) can chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- ¼ cup chopped fresh parsley
- 1 cup frozen green peas
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ProBond Luxe Polished Clad Stainless Steel Rondeau, 9-Quart
Directions
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Heat a 9-quart rondeau or 8-quart stock pot over medium heat.
- Add the trimmed lamb fat to the pot and render for 15–20 minutes.
- Remove solids from the pot. Alternatively, use 3 tablespoons of olive oil.
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Heat the rendered fat or olive oil in the pot over medium-high heat.
- Season the lamb cubes with salt and pepper.
- Brown the lamb in batches to avoid overcrowding, turning until all sides are seared. 4 to 6 minutes. Remove from the pot and repeat with the remaining lamb.
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Pour off excess fat, leaving a thin layer in the pot.
- Add onions and sauté over medium heat until soft, about 6 to 8 minutes.
- Pour in any excess juices from the browned lamb and stir until combined with the onions
- Stir in garlic, a pinch of salt and pepper, hot paprika, sweet paprika, and Aleppo pepper.
- Add the diced tomatoes, red wine, and bring to a boil.
- Stir in red wine vinegar, beef stock, and bay leaves.
Return the lamb to the pot, adding rosemary and thyme sprigs. Cover and gently simmer for 1 hour.
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Remove and discard the bay leaves, rosemary, and thyme sprigs.
- Stir in potatoes and red bell peppers. Cook for 20 to 25 minutes until potatoes have begun to soften.
- Add white beans, chickpeas and cherry tomatoes. Simmer for 15 to 20 minutes until the potatoes are tender and the lamb is melt-in-your-mouth soft.
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Add the peas, stirring to combine and cook until warmed through.
- Taste and adjust seasoning if needed.
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Ladle the stew into bowls and sprinkle with fresh parsley.
- Serve with garlic toast or crusty bread. Enjoy!
