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Basque Lamb Stew


Basque Lamb Stew recipe











Basic stew
1 ½ pounds lamb shoulder
1 cup stock
¾ cup onions
½ tablespoon garlic cloves
This variation
6 medium carrots
3/4-inch pieces
12 ounces turnip
3/4-inch pieces
¼ teaspoon thyme
¼ teaspoon rosemary leaves
½ teaspoon black pepper
1 cup chicken broth
2 tablespoons all-purpose flour


You may substitute pork shoulder or beef chuck for the lamb.

Use beef stock for beef, chicken stock for pork or lamb.

Basic stew:

Trim meat of fat and cut into 1½ inch chunks.

Bring all ingredients to boil in 4-quartt pot, cover tightly, reduce heat and simmer 2½ hours, until meat is tender.

Crockpot directions:

Pile all ingredients into crockpot and cook all day on LOW.

When done: skim off and discard fat.

It takes less than 8 minutes to assemble this stew.

Then you can pay it little or no attention as it simmers for about 2½ hours.

Make multiples of the basic stew, then divide stew into 4-serving portions; refrigerate or in airtight containers for up to 5 days, or freeze for up to 3 months.

Thaw in microwave-safe container on defrost or in refrigerator for 24 hours.

To assemble: bring basic stew, vegetables, and spices to boil in 3-quart pot.

Reduce heat, cover, and simmer 15 minutes, stirring twice, until vegetables are almost tender.

Whisk chicken stock with flour until blended.

Stir into stew and simmer, uncovered, 5 to 7 minutes, stirring occasionally, until gravy is slightly thickened and vegetables are tender.

This stew is also good made with beef or pork.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 250g (8.8 oz)
Amount per Serving
Calories 20239% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 201mg 8%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 10%
Sugars g
Protein 38g
Vitamin A 154% Vitamin C 15%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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