Basque Lamb Stew with Paprika and Red Peppers
A hearty Basque-inspired lamb stew featuring tender chunks of lamb shoulder braised with red bell peppers, tomatoes, and aromatic paprika. The combination of dry white wine and beef broth creates a rich, savory base that complements the lamb's natural flavors. This rustic stew is perfect for cold weather gatherings or Sunday family dinners. The long, slow simmer transforms the meat into fork-tender perfection while the peppers and tomatoes add sweetness and depth. Serve with crusty bread to soak up the flavorful broth or over rice for a complete meal.
Ingredients
Instructions
- 1
Heat olive oil in a large pot over medium heat
- 2
Add lamb chunks and brown on all sides then remove and set aside
- 3
Add onions and garlic to the same pot and cook until softened
- 4
Add red bell peppers and cook for another 5 minutes
- 5
Return lamb to pot and add tomatoes, beef broth, white wine, paprika, salt, and pepper
- 6
Bring to a boil then reduce heat to low
- 7
Cover and simmer for 2 hours or until lamb is tender
- 8
Serve hot with crusty bread or over rice
Tips
Brown the lamb in batches if your pot is small to ensure proper searing and better flavor development.
Use a good quality paprika as it's a key flavor component - Spanish smoked paprika works especially well.
Let the stew rest for 10 minutes before serving to allow the flavors to settle and the sauce to thicken slightly.
Good to Know
Refrigerate for up to 3 days in airtight container
Can be made 1 day ahead - flavors improve with time
Serve hot with crusty bread or over rice
Common Mistakes
Don't skip browning the lamb to avoid bland flavor
Keep heat low during simmering to avoid tough meat
Don't rush cooking time to ensure tender results
Substitutions
FAQ
Can I use a slow cooker for this recipe?
Yes, brown the lamb and vegetables first, then transfer to slow cooker with remaining ingredients. Cook on low for 6-8 hours until tender.
What if I don't have white wine?
Substitute with additional beef broth or use red wine for a richer flavor. You can also use white grape juice mixed with vinegar.
How long will leftovers keep?
Leftover stew keeps in the refrigerator for up to 3 days and can be frozen for up to 3 months in freezer-safe containers.