Spanish · Dinner
Lamb and Vegetable Stew Soup
Bone-in lamb shoulder simmered with potato, carrot, and green beans in a paprika-and-tomato broth brightened with sherry vinegar. Rooted in Spanish caldereta traditions, slow braising softens the meat and concentrates the vegetables into a rustic, spoonable soup, served with crusty bread.
$7
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
612Calories
41.3gProtein
34.2gFat
29.8gCarbs
8.9gSugar
6.1gFiber
812mgSodium
149mgChol
12.9gSat Fat
1380mgPotassium
95mgCalcium
5.4mgIron
2.8mcgVitamin B12
24mgVitamin C
protein-rich
high-fiber
mediterranean
hidden-gems
Instructions
1
Prep
Cut the lamb shoulder into 1-inch chunks, pat dry, then peel and cut the potato and carrot into chunks.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and brown the lamb chunks on all sides for about 6 minutes until a deep crust forms.
3
Sweat
Add the diced onion and minced garlic to the pot over medium heat and cook for 3 minutes until translucent.
4
Simmer
Pour in the canned tomatoes, beef stock, and bay leaf, scrape up browned bits, bring to a boil, then reduce to low, cover, and simmer for 60 minutes until fork-tender.
5
Simmer
Add the sliced carrot and diced potato, cover, and simmer over low heat for 20 minutes until the potato pierces easily with a knife.
6
Simmer
Stir in the halved green beans and simmer uncovered over low heat for 8 minutes until tender-crisp and bright green.
7
Finish
Remove the bay leaf, stir in the sherry vinegar, and season with salt and black pepper to taste.
8
Plate
Ladle the stew into a deep bowl and scatter the chopped parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g bone-in lamb shoulder
- 2 tbsp2 tbsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp smoked paprika
- 22 bay leaf
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 1 1/3 cup320ml beef stock
- 22 small potato, about 100g
- 11 carrot
- 4 oz114g green beans
- 2 tbsp2 tbsp sherry vinegar
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp parsley
