Cook this beautifully rich lamb stew with minimal effort
The Basque country is a region bordering Spain and France at the west of the Pyrenees mountains. Lamb stews are typical of Basque cuisine, as are dishes that include both tomatoes and sweet red peppers.
Lamb is more expensive than beef, but its flavour is so incredible that it’s really worth paying a little extra – and go to a butcher’s if you want to save a couple of pounds. It’s such an easy recipe, and the key to depth of flavour is allowing it to slow cook for a couple of hours. I cooked this in an induction of my 21st birthday Le Creuset pot – probably my most favourite present ever!
I served the stew with dauphinoise potatoes and peas, and shared out the rest of the bottle of wine. What a good one.
About 3lbs lamb shoulder, chopped into 2 inch pieces
4 tbsp extra-virgin olive oil
1 large onion, chopped
4 cloves garlic, chopped
2 tsps sweet or smoked paprika
1 jar roasted red bell peppers, or 2 normal chopped red peppers
3 or 4 tomatoes, chopped
2 tbsps chopped fresh parsley or rosemary
1 bay leaf
1 glass red wine
400ml chicken stock
Salt and pepper
Over a medium high heat, brown the lamb in batches with the oil. Salt as you go. Remove meat from the pan and add the onions to the pan. Scrape the sticky brown bits from the bottom of the pot. Cook for 5 minutes. Add the garlic and cook for another minute.
Add the meat back to the pan, with the paprika, peppers, tomatoes, herb of choice, bay leaf and red wine. Bring to the boil, then turn the heat down and simmer unlidded for 15 minutes. Then add the chicken stock, bring to the boil, reduce the heat to low and cook for 2-3 hours, stirring occasionally. Add seasoning accordingly.