Spanish Lamb Stew with White Beans

Recipe adapted for kosher cooking from The New York Times. Serves 6


  • 3lbs Grow and Behold Lamb Cubes for Stew
  • 3 cups Grow and Behold Chicken Bone Broth
  • 2 medium onions, chopped
  • 1 large red bell pepper, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon Spanish paprika
  • 1 28-ounce can whole peeled tomatoes, with juice
  • ¾ cup Rioja
  • 2 tablespoons sherry vinegar 
  • 3 bay leaves
  • 3 cups cooked white beans, rinsed and drained
  • ¼ cup chopped fresh parsley
  • Salt and pepper, to taste


  • In a large pot, warm oil over a medium-high heat, and when the oil is hot, brown the lamb in batches (to avoid overcrowding)– about 15 minutes total. Transfer pieces to a plate as they brown.
  • Pour off all but 2 tablespoons of fat and add  the onions, bell peppers and garlic. Cook, stirring occasionally, until onions and peppers are softened–about 5 minutes. Add the paprika and stir for a minute. Then, stir in the tomatoes, breaking them into bite-size pieces and scraping the browned bits from the pot. Add the wine, chicken stock, vinegar and bay leaves and bring just to a boil.
  • Return the lamb to a pot and reduce the heat until the stew reaches a gentle simmer. Partly cover the pot and cook, stirring every 20 minutes or so, until the lamb is very tender–about 2 hours. Discard the bay leaves, stir in the beans and cook another 10 minutes until they are heated through. Stir in the parsley and season to taste.

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