Estofado de cordero al estilo español

Name: Spanish-Style Lamb Stew
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 8-10
Ingredients: 2.3 kg (5 lb) boneless leg of lamb, fat trimmed and set aside, meat cut into 1½-inch cubes (approximately 4 lbs of meat once trimmed of the fat cap and excess fat); 3 tablespoons olive oil (or rendered lamb fat); Kosher salt, to taste; Freshly ground pepper, to taste; 2 medium onions, chopped; 6 small garlic cloves, minced; 1 teaspoon smoked hot paprika; 1 teaspoon sweet Spanish paprika; 1 teaspoon mild Aleppo pepper; 1 (28-ounce) can diced fire-roasted tomatoes, with juice; ¾ cup red wine (preferably Rioja); 2 tablespoons red wine vinegar; 3 cups beef stock; 3 bay leaves; 2 sprigs thyme; 2 sprigs rosemary; 1 pound potatoes, cut into 1-inch pieces (fingerlings preferred); 2 medium red bell peppers, diced into ½-inch pieces; 1 (19-ounce) can white beans (cannellini), rinsed and drained; 1 (19-ounce) can chickpeas, rinsed and drained; 1 cup cherry tomatoes, halved; ¼ cup chopped fresh parsley; 1 cup frozen green peas; ProBond Luxe Polished Clad Stainless Steel Rondeau, 9-Quart

Spanish-Style Lamb Stew

Zimmysnook

Rated 4.5 stars by 4 users

Servings

8-10

Prep Time

30 minutes

Cook Time

150 minutes

Rich, hearty, and packed with Mediterranean flavors, thisSpanish-Style Lamb Stew is the ultimate comfort food. Tender lamb, creamy beans, and vibrant vegetables simmer together with smoky spices, red wine, and herbs for a dish that is perfect for family dinners or entertaining. Serve it with crusty bread to soak up every drop of the flavorful broth.

Ingredients

2.3 kg (5 lb) boneless leg of lamb, fat trimmed and set aside, meat cut into 1½-inch cubes (approximately 4 lbs of meat once trimmed of the fat cap and excess fat)
3 tablespoons olive oil (or rendered lamb fat)
Kosher salt, to taste
Freshly ground pepper, to taste
2 medium onions, chopped
6 small garlic cloves, minced
1 teaspoon smoked hot paprika
1 teaspoon sweet Spanish paprika
1 teaspoon mild Aleppo pepper
1 (28-ounce) can diced fire-roasted tomatoes, with juice
¾ cup red wine (preferably Rioja)
2 tablespoons red wine vinegar
3 cups beef stock
3 bay leaves
2 sprigs thyme
2 sprigs rosemary
1 pound potatoes, cut into 1-inch pieces (fingerlings preferred)
2 medium red bell peppers, diced into ½-inch pieces
1 (19-ounce) can white beans (cannellini), rinsed and drained
1 (19-ounce) can chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
¼ cup chopped fresh parsley
1 cup frozen green peas

Directions

Render Lamb Fat (Optional):

Heat a 9-quart rondeau or 8-quart stock pot over medium heat.
Add the trimmed lamb fat to the pot and render for 15–20 minutes.
Remove solids from the pot. Alternatively, use 3 tablespoons of olive oil.

2. Brown the Lamb:

Heat the rendered fat or olive oil in the pot over medium-high heat.
Season the lamb cubes with salt and pepper.
Brown the lamb in batches to avoid overcrowding, turning until all sides are seared. 4 to 6 minutes. Remove from the pot and repeat with the remaining lamb.

3. Build the Base:

Pour off excess fat, leaving a thin layer in the pot.
Add onions and sauté over medium heat until soft, about 6 to 8 minutes.
Pour in any excess juices from the browned lamb and stir until combined with the onions
Stir in garlic, a pinch of salt and pepper, hot paprika, sweet paprika, and Aleppo pepper.
Add the diced tomatoes, red wine, and bring to a boil.
Stir in red wine vinegar, beef stock, and bay leaves.
Return the lamb to the pot, adding rosemary and thyme sprigs. Cover and gently simmer for 1 hour.

4. Add Vegetables and Beans:

Remove and discard the bay leaves, rosemary, and thyme sprigs.
Stir in potatoes and red bell peppers. Cook for 20 to 25 minutes until potatoes have begun to soften.
Add white beans, chickpeas and cherry tomatoes. Simmer for 15 to 20 minutes until the potatoes are tender and the lamb is melt-in-your-mouth soft.