Spanish-Style Lamb Stew Recipe (2024)

Like all dishes of this type, if you cook in the oven instead of on the top of the stove, everything will be more tender and delicious. 2 hours in the oven at 350 = 2 hours on top. Good for osso buco, any other meat cooked in a dutch oven.

Made with 2 lb of lamb, and added about a half pound each of carrots and potatoes about 45 minutes before the end of cooking. Delicious!

My Asturian partner was over the moon with this one. I made this numerous times over the winter, using pimenton de la vera picante and--when the Park Slope Coop had them--real Spanish fabada beans (soaked overnight and precooked), to great accolades. This great stew really lends itself to a long simmer in a slow cooker, until you want to add the beans and eat.

Very tasty and got good reviews. Were I to make this again, I would use half again more tomato and beans and half as much lamb. As much for ratio of meat to veggies as for economy.

Recommend pimenton picante... The hot one. Parsley is important and a flavor, not a garnish. Double garlic. Sherry vinegar important flavor. Can leave beans out or lessen amount. We serve over boiled paella rice. Often. It's a marvelous, very Spanish dish.

I braised my stew in a 250° oven for the suggested 2 hours instead of on the stovetop and my lamb came out meltingly tender. I also threw in a bunch of sugar snap peas along with the parsley -- at the very end, after taking it off the heat -- so that by serving time the peas were bright green and still firm to the bite. Perfect counterpart to the richness of what is really more a soup than a stew. Delicious!

Made twice now, almost exactly as written except instead of adding cooked beans at the end, I added soaked dried beans an hour into the braising. They needed an another hour and 20 min. in a 330-degree oven to cook to the right consistency, by which point the lamb was falling apart as it should. The results were delicious both times. Highly recommended.

Nice combination of flavors. Used 4 lb of bone-in shoulder chops. Made a more elegant presentation but might increase to 5 lb next time. Also reduce stock to 2 cups. Too much liquid.

I liked this dish a lot. I used less lamb only 2lbs and it was plenty. I also increased the amount of beans, which was fine to do. I think next time I may try potatoes instead of beans. I think the potatoes will work well in this dish.

Husband thought vinegar too strong but he's sensitive to that. To make it more of a stew, I might thicken the broth with a bit of cornstarch at end. Our lamb wasn't very fat so I only cooked it about 1 1/4 hours so as not to cause the lamb to be too dry. It's LOTS of lamb and I think would feed 8 people.

Made as directed, except followed suggestion to cook 2 hours in 350 degree oven instead of on stovetop. Removed Dutch oven lid for last half hour to reduce sauce a little. Many layers of flavor. Incidentally, the sherry vinegar is distinctive; I would not substitute red wine vinegar.

Hm, it smells like a chili con carne, it tastes like a chili con carne...

I used lamb stew meat with bones and cooked it an additional hour. The meat was fork-tender, pulled off of the bones and back into the pot. Then, left in the fridge for two days, spooned off the congealed fat at the top and then added the beans and parsley. I substituted red wine vinegar for the sherry vinegar as suggested, which I think was a mistake. I'm thinking it really needed that sherry taste. Otherwise, a big hit and I'll be making it again and will buy the sherry vinegar.

On the fifth day, this was sensational. On the first day, only so so, and so on.

I have made this many times now, and I need to say that "pimenton picante" (hot Spanish paprika) is essential to this dish. And....we are always astonished by how much better it is 2 or 3 days later. We serve it over rice with good "peasant" bread for soaking up the sauce.

I made this dish with some left over leg of lamb. It was delicious. It states you can sub smoked paprika for the pimento de vera, I highly recommend using the PdV, it makes a difference. Also, if you want to leveled up the stew , add olives. I add whole olives to this stew and my families taste buds were blown! And enjoy with some crusty bread.

Made this with 3.5lbs of lamb and Cayenne pepper. It was absolutely delicious. One word for anyone lacking the hot paprika, use a little less cayenne than you would paprika because the cayenne packs a big punch and for those who don’t like so much spice, you could probably do with a little less than the 3tbs.

Way too much liquid. Suggest reducing stock by half. Added more beans.

Adding a roux made all the difference to this. I allowed it to cook down in the oven at 325 for 3 hours and came out with a perfect consistency. I’m a garlic fiend. This should have 8 garlic cloves, minimum.

Delicious. I amped up the spices by soaking a dried chipotle pepper in hot water overnight, then chopping it fine and adding it at the onion/garlic/pepper stage. I also added the water it soaked in. I had some sliced chorizo in the freezer so I chopped that fine and put in with lamb. The chorizo added fat, so I let the whole thing cool and skimmed off the fat before adding the beans. Yum!!

This is a great base for modifications to personal taste. I increased the amount of spice, and instead of pimenton used 1Tbls Cumin, 1 Tbls Smoked Paprika, 1 Tbls Aleppo (I considered Harissa, but realized I ran out). I also added 2 Tbls of tomato paste before deglazing with the wine. I used beef broth. Finally, I added everything to the crockpot and let it go on high for 4 hours. No stirring necessary. Instead of beans, roasted eggplant and added in with 5 minutes left to go. It was delicious!

My compilation.I used 1.1 lbs uneven lamb chunks14 oz tomato, used flour in meat and salt pepper1:45 in oven day before.Last 20-30 top offPull overnightGonna reheat tomorrow , then with beans, parsley.I suspect I’ll add more pimentón and garlic and vinegar when I reheat.Possibly some olive oil atopServed with spinach aside or salad, and manchego….

This recipe is so delicious. I didn't tinker with the recipe except I used an 8-bone rack of lamb I found in my freezer looking for a purpose. I simply cut it into four pieces, browned them, and followed the rest of the recipe. I put the cutlets in with the bones for added flavor. Per many comments below, I brought the pot to a boil and then put it into a 350-degree oven, with the lid askew, for 2 hrs. Even though I had less lamb than the recipe called for, it was still wonderful.

Great recipe! I had to add some water at the end, but otherwise I followed the directions. The pimenton and the wine made an exceptional taste.

Wonderful as written. I used a jar of toasted red peppers, cut up, in lieu of fresh. Otherwise I followed the recipe and got raves.

Made this tonight and followed the suggestions to braise vs stovetop. The lamb was fall-off-the-bone perfect. Delicious on so many levels. Definitely making the fall/winter rotation.

So delicious! A favorite!

This recipe is a great way to use lean wild venison roasts. I increased the stock to 5 cups (due to longer cook time), and threw it in the oven for 3 hours at 350 [degF] with the lid cracked. Excellent.

Made this in the Instant Pot and it was delicious - despite the fact that I forgot the tomatoes. I’m sure it will be even better with them!

Oven recommendation good, and added cooked beans after 1 hour. I used half the tomatoes and white wine to let other flavors shine through.Even better the next day.