Spanish-style Lamb Stew with Roasted Red Peppers

(4) Course Soups and Stews Total Time 2h 30m

Ingredients in this Recipe

1 cup Syrah or other dry red wine
1 medium onion, chopped
1/4 cup chopped flat leaf parsley
2 tablespoons minced garlic
2 tablespoons paprika
2 teaspoons ground cumin
3 pounds lamb shoulder, fat trimmed and cut into 1 1/2 in. chunks, or other lamb stew meat
3 red bell peppers, halved, stemmed, and seeded
3 tablespoons chopped drained capers
3 tablespoons chopped pitted kalamata olives
3 tablespoons tomato paste
About 1 1/2 cups reduced sodium beef broth
About 1 tbsp. olive oil
Salt and freshly ground black pepper

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