Basque Lamb Stew with Pimenton Paprika and Roasted Peppers

Print Recipe

No ratings yet

Basque Lamb Stew with Pimenton Paprika and Roasted Peppers

A simple, traditional Basque stew of marinated goat or lamb meat with roasted peppers, paprika, garlic and onions.

Prep Time30

Cook Time1 30

Marinating time8

Total Time10

Course: Main Course

Cuisine: Basque, Spanish

Keyword: Basque stew

Servings: servings

Calories: 400kcal

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

Either lamb or goat meat can be used to make this dish. For a nice Spanish touch, you could consider addition rovellon mushrooms, also known as saffron milkcaps.

The recipe includes 1/2 teaspoon of cayenne that will make it gently spicy. Omit it if you want a mild stew.

Nutrition