How To make Basque Lamb Stew
BASIC STEW:
1 1/2 pounds Boneless lamb shoulder
1 cup Stock
3/4 cup Onions chopped
1/2 tablespoon Garlic cloves :
crushed
THIS VARIATION:
6 medium Carrots 3/4" pcs
12 ounces Turnips :
3/4" pcs
1/4 teaspoon Thyme leaves
1/4 teaspoon Rosemary -- crumbled
1/2 teaspoon Black pepper
1 cup Chicken stock
2 tablespoons 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 1-1/2" chunks. Bring all ingredients to boil in 4-qt pot, cover tightly, reduce heat, and simmer 2-1/2 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 2-1/2 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-qt 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, 5-7 minutes, stirring occasionally, until gravy is slightly thickened and vegetables are tender. This stew is also good made with beef or pork.
How To make Basque Lamb Stew's Videos
Irish Stew - Irish Lamb Stew
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My Lamb Stew Recipe
Ryan’s Lamb stew
2lbs lamb (cubed, fat removed)
2 cans great northern beans
1 package carrots
1 cup flour
Salt, Pepper
Olive oil
Cube the lamb.
Coat lamb in olive oil.
And some salt and pepper to a bowl of flour.
Coat the lamb in flour and set aside.
Brown the lamb in a frying pan under medium heat.
Chop carrots and add to crock pot
Add Great Northern Beans to Crock Pot
When cooked, add the lamb to the crock pot.
Cook for 8 hours or 35 minutes in a pressure cooker.
Serve with crusty bread
Traditional French lamb stew recipe - Le Barboton from les Monts du Forez
Learn how to cook le Barboton- the perfect lamb stew from France. Visit for the complete recipe, more information, and more local cooking recipes. I hope you enjoy this easy and authentic stew from France - Le Barboton
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OMG! Italian Style Rich lamb stew with honey and caramelised onion
The best stew you will ever taste. This slow braising method fuses the ingredients together leaving you with an incredible tender, moist and rich flavoured meat.
Lamb is becoming a more fashionable red meat as it’s a healthier meat as it contains many vitamins, minerals and B12. Try and buy grass fed and it will also have the heart healthy omega 3 fatty acids.
But enough about health, this recipe is about taste. If you like those rich casserole stews, then look further, this is a complete meal cooked in one pot. The slow cooking process tenderises the meat and develops the flavour.
A complete meal because it has carrots, peas, potatoes all built in. The best part is that it will taste even better the next day, so make a big pot. It’s also easy to freeze for ready made meals when you’re short on time. I usually place them in glass storage containers and then microwave them or add a splash of water in a saucepan and reheat on very low heat.
For the wine, make sure you buy a full bodied wine, like a shiraz or cabernet sauvignon. Do not go crazy on the price but don’t skimp either, the quality of the wine will affect the sauce. It is a red wine sauce after all.
As an option, I like to serve it with a crusty toasted bread, rubbed with a clove of garlic for that extra flavour. This is of course optional. Sprinkle some freshy chopped parsley or you can even use the celery leaves to add colour and freshness before serving.
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Braised Lamb with Radishes & Mint - Basque-Inspired Braised Lamb Shoulder
Learn how to make a Braised Lamb with Radishes & Mint Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Basque-Inspired Braised Lamb with Radishes recipe!
Axoa Stew | Traditional Basque Country Recipe
The Basque Country is known for its world-class gastronomy, but did you know it's not all just pintxos? In this video, Anne-Marie explores her Basque heritage by trying a recipe from Iparralde, the Northern Basque Country, also known as the French Basque Country. She attempts to make axoa, a traditional rural Basque stew made of veal or beef and local peppers. Although not a very good cook, Anne-Marie does her best to recreate this Basque dish from her California kitchen.
IN THIS VIDEO:
Cookbook - The Basque Kitchen by Gerald & Cameron Hirigoyen:
Dutch Oven - Le Creuset:
Plates - Fiestaware:
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