Can I make this stew in a slow cooker?
Yes, after browning the lamb and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, adding potatoes during the last hour.
LUNCH
Basque Lamb Stew with Potatoes and Peppers (Piperade)
This hearty Basque lamb stew combines tender lamb with a vibrant piperade of bell peppers and onions, all simmered with potatoes for a comforting and flavorful meal. It's a rustic dish perfect for a satisfying lunch.
HOW TO MAKE IT
Let's cook.
01
Pat the lamb cubes dry with paper towels. Season generously with salt and black pepper.
02
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches, about 3-4 minutes per batch, until well-sealed on all sides. Remove the lamb and set aside.
03
Reduce heat to medium, add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion, red bell pepper, and green bell pepper. Sauté for 8-10 minutes, stirring occasionally, until softened.
04
Stir in the minced garlic, smoked paprika, and dried thyme. Cook for 1 minute until fragrant.
05
Return the browned lamb to the pot. Add the diced tomatoes (undrained) and chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 60 minutes, stirring occasionally.
06
Add the cubed potatoes to the stew. Stir well, cover, and continue to simmer for another 30 minutes, or until the lamb is very tender and the potatoes are cooked through.
07
Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.
About This Recipe
This hearty Basque lamb stew combines tender lamb with a vibrant piperade of bell peppers and onions, all simmered with potatoes for a comforting and flavorful meal. It's a rustic dish perfect for a satisfying lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, use bone-in lamb shoulder and adjust cooking time slightly. A splash of red wine can be added with the broth for extra depth.
Easy Substitutions
Beef stew meat can be used instead of lamb. Sweet potatoes can replace Yukon Gold potatoes for a different flavor profile. For a vegetarian version, use chickpeas and hearty vegetables like carrots and zucchini.
Storage & Reheating
Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat until warmed through.
Serving Suggestions
Serve this hearty stew with crusty bread for dipping, a simple green salad with a vinaigrette, or a side of steamed rice. A glass of dry red wine, such as a Rioja, pairs wonderfully with the rich flavors.
Common Mistakes
Overcrowding the pot when browning the lamb can lead to steaming instead of browning, resulting in less flavor. Cook in batches if necessary. Not simmering long enough will result in tough lamb; ensure the lamb is fork-tender before serving. Forgetting to adjust seasoning at the end can leave the stew bland; always taste and adjust.
Frequently Asked Questions
What kind of lamb shoulder should I use?
Boneless lamb shoulder is easiest to work with, but bone-in lamb shoulder can add more flavor; just be sure to remove bones before serving.
Can I freeze this stew?
Absolutely! This stew freezes well. Allow it to cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
MORE TO KNOW
The key to a great Basque lamb stew is allowing the flavors to meld slowly. Browning the lamb properly creates a flavorful crust, and sautéing the vegetables until tender builds a robust base. Don't rush the simmering process; the longer it cooks, the more tender the lamb and the deeper the flavors will become. The piperade (bell pepper and onion mixture) is a cornerstone of Basque cuisine, providing a sweet and savory counterpoint to the rich lamb.
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