DAN'S DELICIOUS BASQUE LAMB STEW
A Basque Style Lamb Stew. It is very delicious and spicy...It is a meal in it self. For people who don't like the taste of traditionally prepared lamb, this is the meal for you. Tender and Spicy Treat you will love!!!
Provided by dcarlucci5
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Trim any excess fat from meat. Put oil in large pot and brown lamb meat about 20 min or until brown. Add onions, peppers and garlic. Turn until brown.
- Add beer, wine, 1 Tbsp of Paprika, salt and lots of pepper. Then add Celery and Bay Leaf and then add water so that all meat is covered. Simmer for about 40 minute Keep adding water if needed.
- Add Chopped Carrot and cook another 15 minute Add Diced Potatoes, Tomato Sauce, Garlic Powder, Italian Seasoning, Dash of Tabasco and a little Cayenne Pepper. Cook until meat is tender, about another 30 min or so. Simmer with lid.
BASQUE LAMB STEW
Steps:
- Marinate lamb with garlic, rosemary, white wine: Combine the lamb, half of the garlic cloves, rosemary, and white wine in a medium 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.
- Brown the lamb: 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.
- Sauté onions and garlic: 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. Add the garlic and cook another minute.
- 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.
- Add chicken stock, simmer: 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. Add freshly ground black pepper and more salt to taste. 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.) Links: Basque Chicken - from Not Quite Nigella Chilindron, Spanish Venison Stew with Paprika - from Hunter Angler Gardener Cook
Nutrition Facts : Calories 501 kcal, Carbohydrate 11 g, Cholesterol 171 mg, Fiber 2 g, Protein 55 g, SaturatedFat 6 g, Sodium 829 mg, Sugar 5 g, Fat 20 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
LAMB STEW WITH SPRING VEGETABLES
Steps:
- Preheat the oven to 350 degrees F.
- Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
- Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
- Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.
LAMB TXILINDRON BASQUE LAMB STEW
Use leftover lamb and pan drippings from roast for this stew. From Saveur #89, Dec. 2005. Attributed to Dan Ansotgui.
Provided by Queen Dragon Mom
Categories Lamb/Sheep
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large heavy pot over medium heat. Add garlic, onions and pepper, cook for 5 minutes.
- Add pepper flakes and cook until they release their aroma.
- Add lamb pieces, wine and pan drippings.
- Reduce heat to medium-low. Simmer for 45 minutes.
- Add pimentos, cover pot and simmer until lamb is very tender, 2-3 hours more.
Nutrition Facts : Calories 605.2, Fat 41, SaturatedFat 14.6, Cholesterol 152, Sodium 140.3, Carbohydrate 8.8, Fiber 2.1, Sugar 3.5, Protein 43.6
MARMITAKO - BASQUE BONITO STEW
Make and share this Marmitako - Basque Bonito Stew recipe from Food.com.
Provided by Holmes Basque
Categories Stew
Time 30m
Yield 1 4, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook finelly chopped onion, green peppers and garlic until onion is translucent. Then add potatoes (the traditional way is as follows: You roughly start cutting a piece of potato but the last part you don't cut it, you tear the potato, this is said to release more of the potato starch and make it a thicker more rustic stew, so all the potato pieces should be irregular).
- Keep cooking for a couple of minutes. After that add the choricero peppers flesh (also called ñoras). These are dried peppers, you have to boil water, pour it over them and let them soak for a few minutes until the flesh reconstitutes and you can scrape it with the back of a knife or spoon. Also add the pealed tomato chopped.
- Then if you want you can add a little bit of white wine, and then add water just to cover everything, cook it until potatoes are fork tender.
- After that you cube the bonito, salt and pepper it and add it to the stew along with the parsley. Cover it with the lid and remove from heat, let it set for 5 minutes, adjust salt as needed and serve. Enjoy!
Nutrition Facts : Calories 229.8, Fat 0.5, SaturatedFat 0.1, Sodium 20.8, Carbohydrate 52.3, Fiber 8.1, Sugar 6.2, Protein 6.6
LAMB STEW
We love lamb and this is our favorite lamb stew. Often times, I just use leftovers from a leg of lamb for the meat.
Provided by lazyme
Categories Healthy
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in dutch oven over medium heat.
- Add onion and saute until translucent.
- Add garlic and saute 2 minutes.
- Add meat and cook 10 minutes until brown.
- Add water and wine.
- Cover, reduce heat, and simmer 1 hour.
- Cut carrots and potatoes into chunks.
- Quarter mushrooms.
- Add rest except herbs.
- Cover.
- Cook medium heat for 30 minutes.
- Add herbs.
- Simmer 2 minutes.
Nutrition Facts : Calories 362.8, Fat 11.2, SaturatedFat 3.3, Cholesterol 97.9, Sodium 234.9, Carbohydrate 28.4, Fiber 5.2, Sugar 7.4, Protein 35.6
BASQUE LAMB STEW
Serve with rustic bread.
Provided by Mikekey *
Categories Other Main Dishes
Time 6h20m
Number Of Ingredients 15
Steps:
- 1. Combine the lamb, half of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2 to 3 hours.
- 2. Drain the meat, discard the marinade, and pat dry with paper towels.
- 3. 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.
- 4. 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. Add the remaining garlic and cook another minute.
- 5. 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.
- 6. 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. Add freshly ground black pepper and more salt to taste.
TRADITIONAL LAMB STEW
This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.
Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
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