Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 red bell peppers, seeded and chopped
- 2 green bell peppers, seeded and chopped
- 2 tbsp tomato paste
- 1 cup dry white wine
- 2 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup pitted green olives
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven over medium-high heat. Add the lamb and brown on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.
2. Add the onion, garlic, and bell peppers to the pot and sauté until softened, about 5 minutes.
3. Stir in the tomato paste and cook for 1-2 minutes.
4. Pour in the white wine and beef broth, scraping the bottom of the pot to release any browned bits. Add the bay leaves, thyme, smoked paprika, salt, and black pepper. Stir to combine.
5. Return the lamb to the pot and bring the stew to a simmer. Cover and cook over low heat for 1 1/2 to 2 hours, or until the lamb is tender.
6. Add the green olives to the pot and cook for an additional 10 minutes.
7. Remove the bay leaves and sprinkle with chopped parsley before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 10 minutes
5. Temperature:
Cook over medium-high heat to brown the lamb and sauté the vegetables, then simmer over low heat for 1 1/2 to 2 hours.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 428
Fat: 22g
Carbohydrates: 14g
Protein: 35g
Sodium: 1,400mg
Sugar: 7g
Fiber: 3g
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef chuck or pork shoulder.
- Dry white wine can be substituted with chicken or vegetable broth.
- Pitted green olives can be substituted with pitted black olives.
Variations:
- Add diced potatoes or carrots to the stew for extra vegetables.
- Use smoked lamb or beef for a smokier flavor.
- Add a can of diced tomatoes for a more tomato-based stew.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot and ensure even browning.
- Use a wooden spoon to scrape the bottom of the pot when adding the wine and broth to release any browned bits.
- Taste the stew and adjust the seasoning as needed before serving.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until heated through, stirring occasionally.
Presentation ideas:
Serve the stew in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Sprinkle chopped parsley or crumbled feta cheese on top of the stew.
Pairings:
Serve the stew with crusty bread or over a bed of rice or mashed potatoes.
Suggested side dishes:
- Green salad with a vinaigrette dressing
- Roasted vegetables, such as Brussels sprouts or carrots
- Grilled or roasted corn on the cob
Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the stew is too thin, simmer uncovered for a few minutes to reduce the liquid.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Basque-style lamb stew, also known as lamb axoa, is a traditional dish from the Basque region of France and Spain. It typically includes lamb, peppers, onions, and spices, and is often served with potatoes or rice.
Flavor profiles:
This stew has a savory, slightly smoky flavor from the lamb and smoked paprika, with a touch of sweetness from the bell peppers and onions.
Serving suggestions:
Serve the stew with a glass of red wine, such as a Rioja or Garnacha.
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Region: Spanish