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Spanish Rioja Lamb Stew with Saffron, Peppers, and Chorizo
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Course Main Course
Cuisine Spanish
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into 1-inch cubes
  • 6 ounces Spanish chorizo, sliced into rounds
  • 2 red bell peppers, sliced
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1.5 cups Rioja wine
  • Pinch of saffron threads
  • 2 cups beef broth
  • 2 tablespoons olive oil
  • 1 bay leaf
  • Salt and black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium-high heat. Add the lamb cubes and brown them on all sides, then remove to a plate.
  • Add the chorizo slices to the same pot and cook until they release some fat and begin to crisp. Stir in the onion and garlic and cook until the onion softens.
  • Add the red bell peppers and cook for two minutes. Pour in the Rioja wine and scrape the bottom of the pot to loosen any browned bits. Let the wine simmer for three minutes.
  • Return the lamb to the pot. Add the beef broth, saffron threads, and bay leaf. Season with salt and black pepper. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 90 minutes until the lamb is tender.
  • Remove the bay leaf. Taste and adjust seasoning if needed. Sprinkle with chopped parsley before serving.

Notes

Serve this stew with crusty bread to soak up the saffron-scented broth. If the sauce seems too thin at the end, uncover the pot for the last 15 minutes to reduce it further. Leftovers taste even better the next day after the flavors have melded.
Course: Main Course
Cuisine: Spanish
Equipment: Large pot, Cutting board, Knife