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Spanish Saffron Lamb Stew with Bell Peppers and Olives
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Course Main Course
Cuisine Spanish
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into chunks
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 bell peppers, sliced
  • 1 can (14 ounces) diced tomatoes
  • 2 cups beef broth
  • 1 teaspoon smoked paprika
  • Pinch of saffron threads
  • 1 teaspoon dried thyme
  • 1 cup green olives, pitted
  • Salt and black pepper

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Add the lamb chunks and brown them on all sides, then transfer to the slow cooker.
  • Add the onion, garlic, and bell peppers to the slow cooker along with the diced tomatoes, beef broth, smoked paprika, saffron, and thyme.
  • Season with salt and black pepper, then stir to combine everything.
  • Cover and cook on low for 7 to 8 hours until the lamb is tender.
  • Stir in the green olives during the last 30 minutes of cooking so they warm through without losing texture.

Notes

Brown the lamb first for deeper flavor, and add the olives only at the end to keep their firmness. Leftovers taste even better the next day after the saffron has settled. Serve with crusty bread to soak up the broth, or add a squeeze of lemon if you want a brighter finish.
Course: Main Course
Cuisine: Spanish
Equipment: Slow Cooker, Large Skillet