Rich, hearty, and packed with Mediterranean flavours, this Spanish-Style Lamb Stew Recipe 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 flavourful broth.
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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
Instructions
Render Lamb Fat (Optional)
Heat a large pot (9-quart rondeau, 8-quart stock or Dutch oven) 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.
Brown the Lamb
Heat the rendered fat or olive oil in the pot over medium-high heat.
Season the lamb pieces 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.
Build the Base
Pour off excess fat, leaving a thin layer (and the browned bits) in the bottom of 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.
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 and chickpeas and cherry tomatoes. Simmer for 15 to 20 minutes until the potatoes are tender and the lamb is melt-in-your-mouth soft.
Finish the Stew
Add the peas, stirring to combine and cook until warmed through. Sprinkle with parsley and taste and adjust seasoning if needed.
Serve & Enjoy!
Ladle the stew into bowls and serve with garlic toast or crusty bread. Enjoy!
Tips for Success
- Ingredient Prep: Trim the lamb and chop the vegetables before starting to streamline the cooking process.
- Enhancing Flavour: Browning the lamb in batches is key to creating a flavorful base. Do not skip this step!
- Herb Bundles: Tie the rosemary and thyme sprigs (and bay leaf, if possible) with kitchen twine to make them easier to remove after simmering.
- Rest for Flavour: This stew improves with time. Make it a day ahead for the best taste.
- Customize: Swap chickpeas for an extra can of cannellini beans or use Yukon Gold potatoes if fingerlings are not available.
- Reheating: When reheating, add a splash of stock or water to adjust the consistency if the stew has thickened overnight.
- Storage: Store leftover stew in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop to preserve the tender texture of the lamb.
Substitute Cuts for Boneless Leg of Lamb
Boneless leg of lamb was chosen for this recipe because of its tender texture and meaty, rich flavours, which holds up well to the long, slow cooking process in the stew. It is also easy to trim and cut into uniform cubes, ensuring even cooking throughout. The mild flavour of this cut pairs beautifully with the Mediterranean spices, wine, and vegetables in the stew.
If a boneless leg of lamb is not available, here are some excellent alternatives:
- Bone-In Leg of Lamb: Offers similar tenderness and flavour but requires additional time for trimming and deboning. You can also leave the bone in and simmer it with the stew for added flavor, removing it before serving.
- Lamb Shoulder: This cut is slightly fattier and becomes incredibly tender after slow cooking. It’s often more economical than leg of lamb.
- Lamb Shanks: Perfect for stews, as the bones release collagen during cooking, adding richness to the broth. Remove the meat from the bones before serving, if desired.
- Lamb Neck: A flavourful and affordable option that becomes meltingly tender with low and slow cooking.
Watch how this Spanish Stew was made
Equipment Used
This Spanish lamb stew recipe was made using our Hestan Culinary Thomas Keller 9-QT Rondeau, 12.5” Universal Lid and Chef’s tools. Proud Hestan Culinary Ambassador. Opinions in this post are my own.
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Leave a Comment
If you get the chance to try this Spanish-Style Lamb Stew Recipe please drop back and leave us a comment and rating here. Each review helps so much! Thank you! James & Elaine
📖 Recipe
Spanish-Style Lamb Stew Recipe
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 off 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
Instructions
Render Lamb Fat (Optional)
- Heat a large pot (9-quart rondeau, 8-quart stock or Dutch oven) 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.
Brown the Lamb
- Heat the rendered fat or olive oil in the pot over medium-high heat.
- Season the lamb pieces 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.
Build the Base
- Pour off excess fat, leaving a thin layer (and the browned bits) in the bottom of 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.
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.
Finish the Stew
- Add the peas, stirring to combine and cook until warmed through. Sprinkle with parsley. Taste and adjust seasoning if needed.
Serve & Enjoy!
- Ladle the stew into bowls and serve with garlic toast or crusty bread. Enjoy!
Rate this Recipe
- If you make this, please leave a review letting us know how it was! Each review helps so much! Thank you!
Video
Notes
- Ingredient Prep: Trim the lamb and chop the vegetables before starting to streamline the cooking process.
- Enhancing Flavour: Browning the lamb in batches is key to creating a flavorful base. Do not skip this step!
- Herb Bundles: Tie the rosemary and thyme sprigs (and bay leaf, if possible) with kitchen twine to make them easier to remove after simmering.
- Rest for Flavour: This stew improves with time. Make it a day ahead for the best taste.
- Customize: Swap chickpeas for an extra can of cannellini beans or use Yukon Gold potatoes if fingerlings are not available.
- Reheating: When reheating, add a splash of stock or water to adjust the consistency if the stew has thickened overnight.
- Storage: Store leftover stew in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop to preserve the tender texture of the lamb.
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