Basque Lamb Stew with Pimenton Paprika and Roasted Peppers
Here’s a simple, delicious Basque lamb stew recipe sent in by a happy customer. It’s a simple stew recipe with bell pepper, smoked paprika known as pimenton, garlic, onion and tomatoes. Either goat or lamb meat can be used to make it.
“Here’s my basque stew that I made for dinner last night from your lamb and goat meat. Yesterday, after experiencing what seemed like the coldest day in my whole life – MUCH colder than that winter backpacking in Mongolia! – I decided to thaw the frozen body by making Basque Stew. As I have mentioned in my annotation, I totally forgot the essential parsley.” – Shepherd Song Farm Customer.
How to Make Basque Lamb Stew
First the meat is marinated overnight with salt, rosemary, crushed garlic cloves and wine. It’s important to use a good lamb meat for stewing. Lamb shanks or shoulder are good, as is lamb neck. Next the meat is browned in a stew pot or Dutch oven. The browned meat is removed, then garlic and onion are added.
Meanwhile, bell peppers are roasted over a fire on a gas burner or a grill. If you don’t have a gas burner or a grill you can broil the peppers, turning occasionally until charred all over. After the peppers are roasted they’re put in a paper bag to cool, peeled, rinsed of skin and seeds, and cut into slices.
Finally the peppers, stock, and remaining ingredients like broth and wine are added to the pot and the lamb stew is cooked for 1.5-2 hours or until the meat is tender. Ladle the stew into bowls and serve with chopped Italian parsley.
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Basque Lamb Stew with Pimenton Paprika and Roasted Peppers
Equipment
- 1 Dutch oven
- 1 Grill, gas burner or blow torch for roasting the peppers
Ingredients
Marinade
- 1-2 garlic cloves sliced
- 1 sprig of rosemary finely chopped
- 2 teaspoons kosher salt
- ¼ teaspoon pepper
- 3 lbs of lamb stew meat or goat stew meat cut into 2 inch or smaller pieces lamb shoulder, leg or neck
Lamb Stew
- 2 red bell peppers
- 2 Tablespoons light olive oil
- 1-2 bay leaves
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 garlic clove minced
- 1 medium onion chopped
- 1-2 medium tomatoes sliced
- 1 cup red wine
- 4 cup chicken or beef stock or enough to barely cover the meat.
- Salt and pepper to taste
Instructions
Marinade
- Combine the lamb or goat, garlic cloves and rosemary in a medium bowl. Add the salt and mix to combine.
- Marinate for at least an hour or overnight if time allows.
- Pat the meat dry with paper towels.
Making the Basque Stew
- 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.
- While browning your meat roast the peppers on a gas burner (if available). Alternatively use the broiler in the oven. Remove the charred peppers to a paper bag to cool, then peel and cut into slices. Rinse the peppers gently under warm water if needed to remove excess skin and seeds. l
- Remove the meat from the pan and add chopped 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 minced garlic and cook another minute.
- Add the roasted peppers, tomatoes and bay leaves, stir in the paprika and cayenne pepper.
- Return the meat to the pan.
- Let it cook for a minute or two, then add the red wine and stock. If there isn't enough stock to barely cover the meat add some water to make up the difference.
- Bring to a boil, reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender approximately 1 1/2-2 hrs.
- Add freshly ground black pepper and salt to taste.
- Garnish with parsley and serve.
Notes
Nutrition