| Prep: 30 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 489 | 18g | 6g | 34g |
| sugars | fibre | protein | salt |
| 9g | 8g | 48g | 1.34g |
Why I Love Spanish Lamb Stew with Vegetables
I’m a firm believer that food brings us not only sustenance, but history, and Lamb Stew with Vegetables is a perfect example of that. I’d like to share with you a delightful Spanish recipe that has graced many tables worldwide, offering a blend of complex flavors and wholesome goodness in a single bowl.
A Foray into Spanish Flavors
On the hiking trails of New Jersey, every aroma I encountered subtly reminded me of the elements of cooking – earthy herbs, crisp vegetables, fragrant woods. But it was during a trip to Spain that I truly fell in love with the savory harmony of their dishes, inspiring me to recreate the same essence at home.
Nestled in the heart of Spanish cuisine is the robust and wonderful Lamb Stew with Vegetables – a one-pot wonder that shines due to the marriage of succulent lamb, hearty root vegetables, and a captivating concoction of spices. Drawing inspiration from the likes of Jamie Oliver, who shares my affinity for well-balanced and hearty entrees, I’ve found this recipe to be a perfect way to incorporate an international flair into my traditionally Italian-American cooking repertoire.
Family Traditions with a Twist
Despite my Italian roots, I believe that great recipes have no borders. My grandparents taught me the joy of food preparation and the value of sharing meals with loved ones. Lamb Stew with Vegetables encapsulates everything I cherish about cooking – It’s the type of dish that warms not just your stomach but your heart as well.
Just imagine a savory, spiced broth, tender chunks of lamb, and a mélange of colorful veggies, with their juicy sweetness enhanced by slow cooking. The paprika, paired with a kick of cayenne, and rounded off by fragrant rosemary and thyme – it makes the stew go from simple comfort food to an exotic symphony of flavors. The process is not just about creating a meal, but an edible work of art.
Remember, my version of Lamb Stew with Vegetables includes the addition of chickpeas, to thicken the stew while adding a delightful texture and extra boost of nutrition (Medical News Today). The finely chopped onion and minced garlic are essential for that foundational flavor every stew needs, while diced tomatoes, a dash of tomato paste and a hefty glug of red wine helps to build upon the richness of the sauce.
Make a large pot of this delicioso Spanish stew, sit down with your family, and take your time savoring each bite – because recipes like these are meant to be shared, celebrated, and cherished. Buon appetito!
What You’ll Need
- 2 pounds of diced lamb meat
- Salt to taste
- Black pepper to taste
- 2 tablespoons olive oil
- 2 onions, chopped
- 4 cloves of garlic, minced
- 2 large carrots, sliced
- 2 bell peppers, diced
- 2 tomatoes, diced
- 2 potatoes, cut into chunks
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 bay leaf
- 4 cups beef broth
- 1 cup dry red wine
- 1 can (15 oz) chickpeas, drained and rinsed
Method
Step One
Season the lamb meat with salt and black pepper to taste. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the lamb to the pot and sear it until it is brown on all sides. Once browned, remove the lamb from the pot and set it aside.
Step Two
In the same pot, add chopped onions and minced garlic. Cook for around 5 minutes, until the onions are translucent. Then, add the sliced carrots, diced bell peppers, diced tomatoes, and potato chunks. Continue cooking for a few more minutes until the vegetables start to soften.
Step Three
Stir in the 2 tablespoons of tomato paste, 1 teaspoon of paprika, 1/2 teaspoon of cayenne pepper, 1 tablespoon of dried rosemary, 1 tablespoon of dried thyme, and bay leaf. Mix well to make sure everything is evenly coated in the seasoning.
Step Four
Return the seared lamb to the pot. Add 4 cups of beef broth and 1 cup of dry red wine. Bring the stew up to a simmer, then cover and reduce the heat to low. Allow the stew to simmer for about 45 minutes.
Step Five
After 45 minutes, add the drained and rinsed chickpeas to the stew. Stir well, then cover the pot again and continue cooking for about 15 minutes, or until the chickpeas are warmed through.
Step Six
Check for seasoning and add more salt and pepper if necessary. Once the stew is seasoned to your liking, it’s ready to serve. Enjoy your Lamb Stew with Vegetables!
