Dan's Delicious Basque Lamb Stew

Warm your soul with Dan’s Delicious Basque Lamb Stew, a hearty and flavorful dish inspired by the rustic cuisine of northern Spain. Tender cubes of lamb shoulder are seared to perfection, then simmered slowly with sweet paprika, smoked paprika, and dried thyme, creating a fragrant base that’s brimming with deep, smoky flavors. This comforting stew is loaded with hearty vegetables like red bell peppers and waxy potatoes, all bathed in a rich blend of white wine, diced tomatoes, and savory stock. Perfect for cozy evenings, this one-pot wonder is easy to prepare and even better when served with crusty bread to soak up the luscious sauce. Whether entertaining guests or enjoying with family, this crowd-pleaser combines bold spices and tender meats to create a meal that feels like a warm culinary hug.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 900 grams lamb shoulder, boneless and cubed
• 3 tablespoons olive oil
• 1 large yellow onion, diced
• 2 medium red bell peppers, sliced
• 4 cloves garlic cloves, minced
• 1.5 teaspoons sweet paprika
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 250 milliliters dry white wine
• 500 milliliters chicken or beef stock
• 400 grams canned diced tomatoes
• 500 grams waxy potatoes, peeled and cubed
• 1 leaf bay leaf
• 2 tablespoons parsley, chopped (for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground

Directions

Step 1

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 2

Season the cubed lamb shoulder with salt and pepper, then sear the lamb in batches until browned on all sides. Remove the browned lamb from the pot and set aside.

Step 3

Reduce the heat to medium, add the remaining 1 tablespoon of olive oil to the pot, and sauté the diced onion and sliced red bell peppers until softened, about 5 minutes.

Step 4

Stir in the minced garlic, sweet paprika, smoked paprika, and dried thyme, cooking for 1 minute until fragrant.

Step 5

Sprinkle the flour over the vegetables and stir to coat evenly, cooking for another 1-2 minutes.

Step 6

Pour in the dry white wine, scraping the bottom of the pot to deglaze and release any browned bits. Let it simmer for 2-3 minutes to reduce slightly.

Step 7

Add the seared lamb back into the pot along with the chicken or beef stock, canned diced tomatoes (including the juice), cubed potatoes, and the bay leaf. Stir everything to combine.

Step 8

Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 90-100 minutes, stirring occasionally.

Step 9

Check the tenderness of the lamb and potatoes; they should be fork-tender and the stew thickened. If needed, simmer uncovered for an additional 10-15 minutes to reduce the sauce further.

Step 10

Adjust seasoning with more salt and pepper to taste. Remove the bay leaf before serving.

Step 11

Ladle the stew into bowls and garnish with freshly chopped parsley. Serve with crusty bread or a side of your choice.

Nutrition Facts

Serving size	(3131.6g)

Amount per serving	% Daily Value*
Calories	3662.0

Total Fat 237.8g	0%
Saturated Fat 81.7g	0%
Polyunsaturated Fat 7.4g
Cholesterol 683mg	0%
Sodium 5383.8mg	0%
Total Carbohydrate 163.2g	0%
Dietary Fiber 28.3g	0%
Total Sugars 40.3g
Protein 185.4g	0%

Vitamin D 0IU	0%
Calcium 387.7mg	0%
Iron 23.6mg	0%
Potassium 5945.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.5%

Protein: 21.0%

Carbs: 18.5%