John Willoughby fell in love with pimentón, a smoky Spanish paprika, after a trip to La Vera, a region west of Madrid, first encountering it in a lamb stew.“The stew, rich with the slight gaminess of lamb, the tang of sherry and the smooth comfort of white beans, was brought to greatness by the subtle heat and almost mysterious smokiness of the pimentón,” he wrote.He drew inspiration from the stew, making his own version at home and bringing this recipe to The Times in 2010. Featured in: Pimentón: It’s Spanish For ‘Better Than Paprika’.

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Name: Spanish-Style Lamb Stew
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 1
Cuisine: not set
Ingredients: 3 tablespoons olive oil; 3 pounds boneless lamb stew meat (preferably shoulder) cut into 1 1/2-inch chunks; Salt; pepper; 2 medium onions chopped; 1 large red bell pepper stemmed, seeded and chopped; 4 garlic cloves minced; 1 tablespoon pimentón de la Vera preferably picante or agridulce; 1 28- ounce can whole peeled tomatoes with their juice; 3/4 cup red wine preferably Rioja; 3 cups chicken stock; 2 tablespoons sherry vinegar or red wine vinegar; 3 bay leaves; 3 cups cooked white beans rinsed and drained if canned; 1/4 cup chopped fresh parsley

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INGREDIENTS

3 tablespoons olive oil
3 pounds boneless lamb stew meat (preferably shoulder) ; cut into 1 1/2-inch chunks
Salt
pepper
2 medium onions ; chopped
1 large red bell pepper ; stemmed, seeded and chopped
4 garlic cloves ; minced
1 tablespoon pimentón de la Vera ; preferably picante or agridulce
1 28- ounce can whole peeled tomatoes ; with their juice
3/4 cup red wine preferably Rioja
3 cups chicken stock
2 tablespoons sherry vinegar or red wine vinegar
3 bay leaves
3 cups cooked white beans ; rinsed and drained if canned
1/4 cup chopped fresh parsley

INSTRUCTIONS

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NOTES

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Spanish-Style Lamb Stew

3 tablespoons olive oil
3 pounds boneless lamb stew meat (preferably shoulder) cut into 1 1/2-inch chunks
 Salt
 pepper
2 medium onions chopped
1 large red bell pepper stemmed, seeded and chopped
4 garlic cloves minced
1 tablespoon pimentón de la Vera preferably picante or agridulce
1  28- ounce can whole peeled tomatoes with their juice
3/4 cup red wine  preferably Rioja
3 cups chicken stock
2 tablespoons sherry vinegar or red wine vinegar
3 bay leaves
3 cups cooked white beans rinsed and drained if canned
1/4 cup chopped fresh parsley

Warm oil in a large heavy-bottom pot with a lid or Dutch oven over medium-high heat. When oil is hot, sprinkle lamb generously with salt and pepper and cook in batches to avoid overcrowding, turning once or twice, until each piece is well browned all over, about 15 minutes total. Transfer pieces to a plate as they brown.

Pour off all but 2 tablespoons of fat and add onions, bell pepper, garlic and a generous sprinkle of salt and pepper. Cook, stirring occasionally, until onions and peppers are softened, about 5 minutes. Add pimentón and stir for a minute. Stir in tomatoes, breaking them into bite-size pieces and scraping browned bits from the pot. Add wine, chicken stock, vinegar and bay leaves and bring just to a boil.

Return lamb to pot and reduce heat so mixture is bubbling very gently. Partly cover pot and cook, stirring every 20 minutes or so, until lamb is very tender, about 2 hours. Discard bay leaves. Stir in beans and cook another 10 minutes to heat them through. Stir in parsley and adjust the seasoning if necessary.

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Nutrition

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Serving Size: 1 recipe (3224g)
Recipe Makes: 1

Calories: 776
Calories from Fat: 256 (33%)

Amt Per Serving		% DV

	Total Fat 28.5g	38 %
	Saturated Fat 6.2g	31 %
	Monounsaturated Fat 15.9g
	Polyunsanturated Fat 4.4g
Cholesterol 43.2mg		13 %
Sodium 2085.8mg		72 %
Potassium 2324.1mg		61 %
Total Carbohydrate 87.7g		26 %
	Dietary Fiber 8.5g	34 %
	Sugars, other 79.2g
Protein 41.7g		60 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 776

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