Best 2 Basque Lamb Stew Recipes

In the heart of the Basque Country, where rolling green hills meet the azure waters of the Bay of Biscay, lies a culinary gem that embodies the region's rich cultural heritage: Basque lamb stew. This traditional dish, known locally as "estofado de cordero," is a symphony of flavors and textures, a testament to the Basque people's deep-rooted connection to the land and sea. Join us on a culinary journey as we explore the authentic Basque lamb stew, discovering its origins, variations, and the secrets behind its irresistible taste. Along the way, we'll present a collection of delectable recipes that capture the essence of this beloved dish, inviting you to savor the authentic flavors of the Basque Country in your own kitchen.

Let's cook with our recipes!

DAN'S DELICIOUS BASQUE LAMB STEW

Dan's Delicious Basque Lamb Stew image

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

Ingredients

2 1/2 lbs lamb stew meat (Approx. 2.5 lbs. or so)
12 ounces beer (Any brand, Any Brand)
1 cup red wine
1 whole bay leaf
1 (8 ounce) can tomato sauce
1 bell pepper, chopped
1 onion, chopped
2 -3 garlic cloves
1 celery, chopped
1 -2 carrot, chopped (Large)
2 potatoes, diced
salt (To Taste)
pepper (To Taste)
1 dash red cayenne pepper
italian seasoning
1 dash Tabasco sauce
garlic powder
1 tablespoon paprika

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 RECIPE - (3.9/5)

Basque Lamb Stew Recipe - (3.9/5) image

Provided by á-25087

Number Of Ingredients 15

Ingredients

3 1/2 lbs. lamb shoulder, cut into 2 inch pieces
6 cloves garlic, crushed and peeled
1 sprig fresh rosemary, about 1 tablespoon chopped
1/2 cup dry white wine
2 Tbsp extra-virgin olive oil
1 large onion, peeled and chopped
Salt
2 teaspoons sweet paprika
1 10-ounce can roasted red bell peppers, cut into 1/2 inch strips
1 large ripe tomato, peeled, seeded, and chopped
2 tablespoons chopped fresh parsley
1 bay leaf
1 cup dry, full-bodied red wine
1 cup chicken stock*
Freshly ground black pepper

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. Drain the meat, discard the marinade, and pat dry with paper towels. Mince the remaining garlic cloves and set aside. 2 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. 3 Remove the meat from the pan and add the onions 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. 4 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. Then 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

Tips:

Choose the right cut of lamb: Lamb shoulder or leg are ideal for stews because they have a good amount of fat and connective tissue, which will break down during cooking and make the meat tender and flavorful.
Sear the meat before braising: Searing the lamb in a hot pan before adding it to the stew will help to develop its flavor and create a nice brown crust.
Use a variety of vegetables: A variety of vegetables will add flavor and texture to the stew. Some good options include carrots, celery, onions, potatoes, and tomatoes.
Add herbs and spices: Herbs and spices will help to flavor the stew. Some good options include rosemary, thyme, bay leaves, garlic, and paprika.
Cook the stew low and slow: The stew should be cooked on low heat for several hours, until the meat is tender and the vegetables are cooked through.
Serve the stew with crusty bread or rice: Crusty bread or rice is a great way to soak up the delicious sauce from the stew.

Conclusion:

Basque lamb stew is a delicious and hearty dish that is perfect for a cold winter day. The lamb is tender and flavorful, and the vegetables and herbs add a variety of flavors and textures. The stew is also relatively easy to make, and it can be made ahead of time and reheated when you're ready to serve it.