Spanish Lamb Stew (Guiso de Cordero)

Ingredients

• •1.5 lbs lamb shoulder, cubed
• •3 tablespoons olive oil
• •1 large onion, diced
• •4 cloves garlic, minced
• •1 cup red wine
• •14 oz canned tomatoes
• •1 red bell pepper, chopped
• •2 medium potatoes, cubed
• •1 teaspoon smoked paprika
• •2 cups beef broth (gluten-free)
• •1 teaspoon dried oregano
• •to taste salt and pepper

Directions

1. 1Heat olive oil in a large pot over medium-high heat and brown the lamb pieces on all sides, about 5 minutes per batch; set aside.
2. 2Add diced onion and garlic to the pot, sauté until softened, about 3 minutes.
3. 3Stir in smoked paprika and oregano, cooking for 1 minute until fragrant.
4. 4Pour in red wine, scraping up any browned bits, then add canned tomatoes, beef broth, and the browned lamb.
5. 5Bring to a boil, then reduce heat and simmer covered for 30 minutes.
6. 6Add bell pepper and cubed potatoes, then simmer uncovered for another 25-30 minutes until lamb is tender and potatoes are cooked through.
7. 7Season with salt and pepper to taste and serve hot.

💡 Slow cooker: brown the meat first, then cook LOW 7–8 hours, or HIGH 3–4 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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