MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Ignatius of Loyola Basque Stew
Categories: Lamb/mutton, Vegetables, Wine, Herbs, Potatoes
Yield: 8 servings
1/2 c Olive oil
3 1/2 lb Diced lamb leg or shoulder
- meat
2 Red bell peppers; seeded, in
- 1" squares
2 Bell peppers; seeded, in 1"
- squares
1 1/2 Celery ribs; in 1/2" long
- pieces
2 Tomatoes; quartered
2 lg Potatoes; peeled, in 1"
- cubes
4 cl Garlic; peeled, minced
4 c Lamb or beef stock
1 1/2 c White wine
2 tb Tomato paste
1 1/2 tb Ground paprika
2 Bay leaves
Salt & fresh ground pepper
1/4 c (or more) fresh parsley;
- chopped
Heat the oil in large skillet over medium-high heat.
Cook the lamb, without crowding, until all pieces are
brown on all sides. Remove with a slotted spoon, and set
aside in a large stockpot.
Combine the bell peppers, celery, tomatoes, potatoes,
onion, and garlic in a large bowl. Cook in batches over
medium heat for about 5 minutes, stirring often; the
cooking may require more olive oil. Combine the cooked
vegetables with the lamb, and scrape the bottom of the
skillet to add lamb bits to the stew for flavor.
Add 3 cup of stock (or more as needed), the wine, tomato
paste, paprika, and bay leaves. Bring the mixture to a
boil. Reduce the heat to low, cover, and cook until the
lamb is tender, about 1 hour; add the remaining stock,
if necessary.
Remove the lid, and increase the heat to medium. Discard
the bay leaves. Stir in the salt and black pepper to
taste. Cook, stirring, until the sauce reduces, about 15
minutes. Adjust the seasonings. Place the stew in a
serving dish, and garnish with the chopped parsley.
Serve hot.
The recipe serves eight.
RECIPE FROM: https://epicpew.com
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... Bone marrow, is the trendy new foody's version of secret sauce.
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* Origin: Prism bbs (1:261/38)
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