Lamb stew

Lamb stew

Autumn has arrived in full swing and the cold and low temperatures invite us to have spoon dishes, which help us to warm up. Today I bring you this delight of lamb stew with potatoes, a traditional dish of Spanish cuisine. Cooked over low heat, lamb is a tender and juicy meat with a very special flavor. This recipe will be perfect for any day at home, but it can also serve as inspiration for the holidays that are coming up.

Lamb is served on the tables of many houses at Christmas meals, this is a different way to serve this meat but with a spectacular result. In addition, it is an ideal dish for children to eat, even the smallest ones. The meat is very tender and together with the potatoes, the little ones will eat it without problems. Do not miss this recipe, we get to work!

Lamb stew
Lamb stew with potatoes

Author
Kitchen: Spanish
Recipe type: Main dish
Rations: 4

Preparation time: 
Cooking time: 
Total time: 

Ingredients
  • 500 gr of chopped lamb skirt
  • 500 gr of chopped lamb neck
  • 150 gr of green beans
  • Carrots 2
  • 1 cebolla
  • 4 medium potatoes
  • half a glass of virgin olive oil
  • 2 beef broth tablets
  • 1 glass of white wine
  • Half a glass of crushed tomato
  • 2 liters of water
  • shawl
  • food coloring

Preparation
  1. We put the olive oil in a large saucepan over high heat.
  2. Cut the onion into small pieces and fry.
  3. Peel and chop the carrots and add to the casserole.
  4. Now, we clean the threads of the green beans and chop them, also add to the casserole and fry.
  5. Add the meat to the casserole and brown for a few minutes together with the vegetables.
  6. When the meat is sealed on the outside, add the glass of white wine and cook until it reduces almost completely.
  7. Now, we add the glass of crushed tomato.
  8. Season to taste and add a pinch of food coloring.
  9. Let it cook over medium heat until the tomato is cooked.
  10. Now, we dissolve the bouillon tablets in about 2 liters of water, add to the casserole and cook over medium heat for about 45 minutes.
  11. Finally, we peel and cut the potatoes and add to the stew.
  12. Cook for another 20 minutes until the broth reduces and the potatoes are tender.

 

 


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