Savory Basque Lamb Stew with Spicy Flair
Indulge in the vibrant flavors of the Basque Country with this Savory Lamb Stew. Bursting with spices and robust ingredients, this stew transforms tender lamb into a culinary delight that even those hesitant about traditional lamb will crave. The combination of red wine and beer deepens the rich stew base, while an array of vegetables and spices adds a lively kick. This one-pot meal is perfect for gatherings and offers a satisfying, hearty experience that warms both the body and soul. Serve with crusty bread for dipping to complete this wholesome dish!
N/A
Servings
366
Calories
18
Ingredients
Ingredients
lamb stew meat
2.5 lbs (Trimmed and cut into cubes)
beer
12 ounces (Any brand)
red wine
1 cup (Any brand)
bay leaf
1 whole (Whole)
tomato sauce
8 ounces (Canned)
bell pepper
1 (Chopped)
onion
1 (Chopped)
garlic cloves
2-3 (Minced)
celery
1 (Chopped)
carrot
1-2 large (Chopped)
potatoes
2 (Diced)
salt
To taste (To taste)
pepper
To taste (Freshly ground)
red cayenne pepper
1 dash (To spice it up)
Italian seasoning
To taste (To taste)
Tabasco sauce
1 dash (To add heat)
garlic powder
To taste (To taste)
paprika
1 tablespoon (For added depth)
Instructions
1
Begin by trimming any excess fat from the lamb stew meat. Heat a generous drizzle of oil in a large, heavy-bottomed pot over medium-high heat. Add the lamb in batches to avoid overcrowding, browning the meat on all sides for about 20 minutes.
2
Once the lamb is browned, add the chopped onions, bell peppers, and minced garlic to the pot. Sauté until the vegetables have softened and are slightly caramelized, about 5-7 minutes.
3
Pour in the beer and red wine, scraping up any brown bits from the bottom of the pot for added flavor. Stir in 1 tablespoon of paprika, salt to taste, and plenty of freshly ground black pepper. Add chopped celery and the whole bay leaf, and then cover the meat with water. Bring it to a gentle simmer and let it cook for about 40 minutes, adding more water if necessary to keep the meat submerged.
4
After 40 minutes, introduce the chopped carrots to the stew, and let it continue simmering for another 15 minutes. Then, add the diced potatoes, tomato sauce, garlic powder, Italian seasoning, a dash of Tabasco sauce, and a pinch of cayenne pepper. Stir well to combine and allow the stew to cook until the lamb is tender, about 30 minutes more, simmering with the lid slightly ajar.
Nutrition Information
20g
Fat
30g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Basque Lamb Stew with Spicy Flair?
It is a vibrant, one-pot meal inspired by the Basque Country, featuring tender lamb, vegetables, red wine, and beer with a spicy kick.
How much lamb do I need for this recipe?
The recipe requires 2.5 lbs of lamb stew meat, trimmed and cut into cubes.
What ingredients make this stew spicy?
The spicy flair comes from a combination of Tabasco sauce, red cayenne pepper, and paprika.
How many calories are in a serving of this lamb stew?
Each serving contains approximately 366 calories.
What is the protein content per serving?
There are approximately 25g of protein in each serving.
What kind of alcohol is used in the stew base?
The stew uses 12 ounces of beer and 1 cup of red wine to create a deep, rich flavor.
How long does it take to brown the lamb?
Browning the lamb on all sides takes about 20 minutes in a large, heavy-bottomed pot.
Which vegetables are included in this Basque stew?
The recipe includes chopped onions, bell peppers, garlic, celery, carrots, and potatoes.
When should I add the carrots to the pot?
Add the carrots after the lamb has simmered for 40 minutes, then let it cook for another 15 minutes.
When do the potatoes get added?
Potatoes are added in the final stage along with tomato sauce and extra seasonings, cooking for about 30 more minutes.
What should I serve with this lamb stew?
It is best served with crusty bread for dipping into the rich sauce.
How much paprika is used in the recipe?
The recipe calls for 1 tablespoon of paprika to add depth and color.
Do I need to trim the fat from the meat?
Yes, it is recommended to trim any excess fat from the lamb stew meat before browning.
What is the total simmering time for the stew?
The total simmering time is approximately 85 minutes: 40 minutes initially, 15 minutes with carrots, and 30 minutes with potatoes.
What kind of tomato sauce is needed?
The recipe uses 8 ounces of canned tomato sauce.
How much garlic is required?
The stew uses 2-3 minced garlic cloves as well as garlic powder added to taste.
What are the fat and carbohydrate counts?
Each serving has 20g of fat and 30g of carbohydrates.
Why should I brown the meat in batches?
Browning in batches avoids overcrowding the pot, which ensures the meat sears properly rather than steaming.
What type of beer and wine should I use?
Any brand of beer and red wine will work for this recipe.
Is this recipe considered a one-pot meal?
Yes, the entire stew is prepared in a single large pot, making it easy for clean-up.
Should the pot be covered while simmering?
During the final 30 minutes, the stew should simmer with the lid slightly ajar.
What herbs are used in the seasoning?
The recipe includes a whole bay leaf and Italian seasoning added to taste.
How do I prepare the vegetables?
The onions, bell peppers, celery, and carrots should be chopped, the garlic minced, and the potatoes diced.
What is the purpose of scraping the bottom of the pot?
Scraping up the brown bits (fond) after adding the liquids incorporates concentrated flavor back into the stew.
How much liquid covers the meat?
After adding beer and wine, add enough water to completely cover the meat during the initial simmer.
Can I adjust the heat level?
Yes, you can adjust the Tabasco and cayenne pepper amounts to suit your preference for spiciness.
Is this dish good for large groups?
Yes, it is a hearty and satisfying meal that is perfect for gatherings.
What type of pot is best for this recipe?
A large, heavy-bottomed pot is ideal for browning the meat and maintaining even heat during the simmer.
Does the recipe contain any sugar or sodium information?
The provided nutritional data does not list specific values for sugar or sodium.
What is the final texture of the lamb?
After the full cooking process, the lamb should be completely tender and easy to eat.