With spring comes the shifting weather and combination of sunshine, layers, and rainy days. While some would restrict soups and stews to the winter months, I’m finding them to be the perfect fit when the water is still damp and a bit chilly. Remember our roasted lamb from a few weeks ago? Today we’re using up the last bit of leftovers in this barque lamb stew. With rich flavors of wine and smoked paprika, this stew will bring robust flavors of Spain. Paired with a side of baguette and a salad, you have the perfect evening meal for those rainy days.
Barque Lamb Stew
Ingredients:
1 lb of roasted lamb, plus lamb bone (recipe here)
5 garlic cloves, minced
1 onion, diced
3 carrots, diced
1 red pepper, cleaned and diced
1 1/2 C dry red wine
2 T smoked paprika
1 can diced tomatoes, with juice
4 russet potatoes, diced
1 bay leaf
1 C chicken stock
2 T fresh chopped parsley
2 T extra virgin olive oil
salt and pepper, to taste
Directions:
Begin with a large sauce pan over the stove. With medium high heat and olive oil, add the onion and garlic to the pan. Cook through. Then add the diced carrot and potato. Cook for 5 minutes. Add bay leaf and paprika to the pan. (If you have pre cooked lamb, add after wine and chicken stock has been added to the pot. If not add your lamb in small cubes and brown. Then reducing heat to a simmer. Make sure to include the leftover leg of lamb bone as the soup simmers, providing a robust flavor.)
Add diced red pepper and brown skin. Once the lamb is cooked through and veggies have a bit of color to them, add red wine, chicken stock, and canned tomatoes. Bring soup to a boil and reduce. Add salt and pepper. Simmer for 45 minutes or until potatoes and carrots are cooked through.
Serve the stew in a large bowl, topped with chopped parsley and fresh ground pepper. On the side have a piece of rustic bread to dip in your stew. Enjoy!
Want use up some lamb leftovers? Here are some favorite lamb recipes from our collection!
Gyro Sandwiches | Roasted Lamb with Fingerling Potatoes | Gralehaus Lamb and Chive Grits