Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 1/2 lb chorizo sausage, sliced
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 can diced tomatoes (14 oz)
- 1 cup red wine
- 2 cups beef broth
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the olive oil in the Dutch oven over medium-high heat.
2. Add the lamb cubes and cook until browned on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.
3. Add the chorizo to the pot and cook until crispy, about 5 minutes. Remove the chorizo from the pot and set aside.
4. Add the onion, garlic, and red bell pepper to the pot and cook until softened, about 5 minutes.
5. Add the smoked paprika, dried oregano, and bay leaf to the pot and stir to combine.
6. Add the diced tomatoes, red wine, and beef broth to the pot and stir to combine.
7. Return the lamb and chorizo to the pot and stir to combine.
8. Bring the mixture to a boil, then reduce the heat to low and cover the pot with the lid.
9. Simmer the stew for 2-3 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
10. Season the stew with salt and black pepper to taste.
11. Serve the stew hot, garnished with fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Medium-high heat for browning the lamb and chorizo, then low heat for simmering the stew.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 450
Total fat: 28g
Saturated fat: 9g
Cholesterol: 110mg
Sodium: 1200mg
Total carbohydrates: 12g
Dietary fiber: 2g
Sugars: 6g
Protein: 34g
Substitutions for ingredients:
- Lamb can be substituted with beef or pork.
- Chorizo can be substituted with any spicy sausage.
- Red wine can be substituted with beef broth or chicken broth.
- Smoked paprika can be substituted with regular paprika or cayenne pepper.
Variations:
- Add potatoes, carrots, or other vegetables to the stew for extra flavor and nutrition.
- Use white wine instead of red wine for a lighter flavor.
- Add a can of chickpeas or white beans to the stew for extra protein and fiber.
Tips and tricks:
- Brown the lamb and chorizo in batches to ensure they cook evenly.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while cooking the vegetables.
- Simmer the stew on low heat to prevent the meat from becoming tough.
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 on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in individual bowls, garnished with fresh parsley.
Garnishes:
Fresh parsley, chopped cilantro, or grated Parmesan cheese.
Pairings:
- Serve the stew with crusty bread or rice to soak up the sauce.
- Pair the stew with a full-bodied red wine, such as a Tempranillo or Malbec.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- A simple green salad with a vinaigrette dressing.
Troubleshooting advice:
- If the stew is too thick, add more beef broth or red wine to thin it out.
- If the stew is too thin, simmer it uncovered for a few more minutes to thicken the sauce.
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:
Spanish lamb stew is a traditional dish from the region of Castilla y León in Spain. It is typically made with lamb, chorizo, and a variety of vegetables and spices.
Flavor profiles:
This stew is rich and hearty, with a smoky flavor from the paprika and a spicy kick from the chorizo.
Serving suggestions:
Serve this stew as a main course for a cozy dinner party or family gathering.
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Region: Spanish