Basque Lamb Stew

Name: Basque Lamb Stew
Prep time: 6 h 20 min
Cook time: 6 h 20 min
Total time: 6 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 2 kilograms lamb shoulder, cut into 2 inch pieces; 6 cloves garlic, crushed and peeled; 1 sprig fresh rosemary, about 1 tablespoon chopped; 118 milliliters dry white wine; 2 Tbsps extra-virgin olive oil; 1 large onion, peeled and chopped; 1 serving Salt; 2 teaspoons sweet paprika; 283 grams roasted red bell peppers, cut into 1/2 inch strips; 1 large ripe tomato, peeled, seeded, and chopped; 2 Tbsps chopped fresh parsley; 1 bay leaf; 237 milliliters dry, full-bodied red wine; 237 milliliters chicken stock; 1 serving Freshly ground black pepper

Basque Lamb Stew could be just the gluten free and dairy free recipe you've been looking for. One serving contains 536 calories, 53g of protein, and 21g of fat. For $5.91 per serving, you get a main course that serves 4. It is perfect for Winter. If you have tomato, wine, rosemary, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 6 hours and 20 minutes. Basque Lamb Stew, Tastetrotting: Marmitako a.k.a Basque Tuna Stew with Peppers and Potatoes, and Basque Cherry Pie (Cherry Gâteau Basque) are very similar to this recipe.

Instructions

Combine the lamb, half of the garlic cloves, rosemary, and white wine in a medium bowl.

Ingredients you will need

Whole Garlic Cloves

White Wine

Rosemary

Lamb

Equipment you will use

Bowl

Let marinate for 2 to 3 hours.

Drain the meat, discard the marinade, and pat dry with paper towels. Mince the remaining garlic cloves and set aside.

Ingredients you will need

Whole Garlic Cloves

Marinade

Ground Meat

Meat

Equipment you will use

Paper Towels

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.

Ingredients you will need

Olive Oil

Meat

Salt

Equipment you will use

Frying Pan

Remove the meat from the pan and add the chopped onion 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.

Ingredients you will need

Onion

Meat

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Add the garlic and cook another minute.

Ingredients you will need

Garlic

Return meat to pan, add paprika, roasted peppers, tomatoes, parsley, bay leaf, red wine, bring to simmer: Return the meat to the pan with the onions and garlic. Stir in paprika, roasted peppers, tomatoes, parsley, bay leaf, and red wine. Bring to a boil, reduce heat to medium, and simmer uncovered for 15 minutes, allowing the liquids to reduce a bit.

Ingredients you will need

Bay Leaves

Red Wine

Tomato

Paprika

Parsley

Peppers

Garlic

Onion

Meat

Equipment you will use

Frying Pan

Add chicken stock, simmer:

Ingredients you will need

Chicken Stock

Add the chicken stock, bring to a boil, reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender, 2 to 2 1/2 hours.

Ingredients you will need

Chicken Stock

Meat

Add freshly ground black pepper and more salt to taste.

Ingredients you will need

Ground Black Pepper

Salt

Serve with rustic bread. If you want, try garnishing with fresh mint leaves (though I have no idea how "Basque" that is, it just tastes good.)

Ingredients you will need

Fresh Mint

Italian Bread

Equipment

Ingredients

Servings:

2kilograms

lamb shoulder, cut into 2 inch pieces 6cloves

garlic, crushed and peeled 1sprig

fresh rosemary, about 1 tablespoon chopped 118milliliters

dry white wine 2Tbsps

extra-virgin olive oil 1large

onion, peeled and chopped 1serving

Salt 2teaspoons

sweet paprika 283grams

roasted red bell peppers, cut into 1/2 inch strips 1large

ripe tomato, peeled, seeded, and chopped 2Tbsps

chopped fresh parsley 1

bay leaf 237milliliters

dry, full-bodied red wine 237milliliters

chicken stock 1serving

Freshly ground black pepper

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Stew works really well with Cabernet Sauvignon, Chablis, and Malbec. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. The Nickel & Nickel Quicksilver Cabernet Sauvignon with a 4.5 out of 5 star rating seems like a good match. It costs about 120 dollars per bottle.