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A large pot of Spanish Lamb Stew with a ladle and a bowl served with crusty bread.

Spanish-Style Lamb Stew Recipe

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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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Entree, Lunch, Main Course
Cuisine Spanish
Servings 8 -10 People

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!

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Video

Notes

Tips for Success
  1. Ingredient Prep: Trim the lamb and chop the vegetables before starting to streamline the cooking process.
  2. Enhancing Flavour: Browning the lamb in batches is key to creating a flavorful base. Do not skip this step!
  3. Herb Bundles: Tie the rosemary and thyme sprigs (and bay leaf, if possible) with kitchen twine to make them easier to remove after simmering.
  4. Rest for Flavour: This stew improves with time. Make it a day ahead for the best taste.
  5. Customize: Swap chickpeas for an extra can of cannellini beans or use Yukon Gold potatoes if fingerlings are not available.
  6. Reheating: When reheating, add a splash of stock or water to adjust the consistency if the stew has thickened overnight.
  7. 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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