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Source: America's Favorite Food Associations

Basque Sheepherders' Lamb Stew
This stew is great and rewarms easily!
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Serves: 6
Prep Time: 20 minutes
Cook Time: 60 or more minutes
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Basque Chile and Herb Rub for Lamb:
3-4 pounds American lamb stew meat from the neck, shoulder or leg, without bones, cut into 2-inch pieces
1 teaspoon chili powder
1 tablespoon paprika
1 teaspoon dried oregano
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 red bell pepper, fire roasted
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 medium onion, chopped
6 garlic cloves, chopped
1 mild green chile, or 1/4 cup canned green chili, chopped
2 bay leaves
1 cup red wine
1 cup beef stock
salt and pepper

Mix chile powder, paprika, oregano, salt and pepper, to make rub in a small bowl. Put the meat in a zipper-lock bag or bowl, add the rub and toss to coat thoroughly. Marinate the meat for up to 2 hours at room temperature or overnight, covered if necessary, in the refrigerator. If the meat has been refrigerated, bring it to room temperature before cooking.
In a blender or food processor, blend the red pepper and vinegar to a puree. Set aside.

In a skillet or heavy pot, heat the olive oil over medium-high heat. Brown the lamb on all sides, stirring often, about 10 minutes. Remove the lamb and pour off all but about 2 tbsp of the fat from the pan. Reduce the heat to medium and saute the onion, garlic and green chile, stirring often, for about 5 minutes. Add the lamb, the pureed red peppers, the bay leaves, wine and stock, reduce the heat to a simmer, and cook, uncovered for about 1 1/2 hours, or until the meat is tender. Stir once in a while and add more wine or stock if necessart; the liquid should barely cover the meat.

Remove the meat with a slotted spoon and set aside. Degrease the sauce and reduce it over high heat to thicken slightly. It can still be a bit on the soupy side. Remove and discard the bay leaves. Taste for salt and pepper. Return the meat to the pan to warm through, and serve.

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