Basque Lamb Stew
A slow-simmered stew of lamb, potatoes, peppers, and tomatoes seasoned with garlic and paprika, served family-style at long boarding-house tables. It's the centerpiece of a Basque dinner alongside soup, salad, and beans.
- Prep
- 25 min
- Cook
- 105 min
- Total
- 130 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 470 kcal
Equipment
- •Dutch oven
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 470 kcal
- fat
- 26
- carbs
- 24
- protein
- 34
- calories
- 470
Instructions
- 1
Season the lamb cubes with salt. Brown them in batches in olive oil in a Dutch oven, then set aside.
- 2
Add the onion, garlic, and bell pepper to the pot. Cook until softened, about 8 minutes.
- 3
Stir in the paprika. Cook for 30 seconds until it smells fragrant.
- 4
Pour in the white wine and scrape up all the browned bits from the bottom.
- 5
Return the lamb to the pot. Add the tomatoes, broth, and bay leaf, then bring to a simmer.
- 6
Cover with a lid and simmer over low heat for 1 hour.
- 7
Add the potatoes. Keep simmering for 30-45 minutes until the lamb and potatoes are tender.
- 8
Remove the bay leaf and add more salt if needed. Serve hot in shallow bowls.
Chef's tips
Brown the lamb in batches so it browns well instead of steaming. Let the stew rest a few minutes before serving.
Storage
Refrigerate up to 4 days; flavor improves the next day.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of broth if thickened.
Common mistakes to avoid
- •Crowding the pot when browning, which steams the meat instead of searing it
- •Boiling the stew too hard, which makes the lamb tough
Serving suggestions
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