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Ensopado de Borrego is a deeply comforting Portuguese lamb stew, slow cooked until the meat is tender and infused with layers of flavour. It is a dish that speaks of patience, tradition, and the steady rhythm of rural cooking.
In Alentejo, where sheep farming shapes daily life, this stew is often prepared for gatherings or seasonal celebrations. Generous in both portion and flavour, it is made for sharing at tables where food is part of the conversation.
Its charm lies in the way simple ingredients transform over time. Herbs, garlic, and wine mingle with the lamb, creating a broth that soaks into bread, turning it into something hearty and full of character.
What Is Ensopado de Borrego?
Ensopado de Borrego is a traditional lamb stew prepared by browning the meat before simmering it gently with onions, garlic, herbs, and white wine. The broth is rich yet aromatic, carrying a depth that develops slowly as it cooks.
Bread plays a central role, placed at the bottom of the dish to absorb the juices. The result is a meal that is part stew, part bread pudding, with both textures working together in a single, satisfying serving.
Served in deep dishes, the lamb is arranged over the soaked bread so that every bite carries the warmth of the broth and the softness of the bread. It is a recipe built for comfort and connection.
Ingredients and Taste
Young lamb is preferred for tenderness, though any quality cut can be used. Olive oil, onions, and garlic form the base, with white wine providing a gentle acidity that balances the richness of the meat.
Fresh herbs such as bay leaves, parsley, and mint add fragrance and lift. Mint is particularly important, bringing a fresh note that keeps the stew from becoming too heavy.
Country bread, slightly dry, is used to soak up the broth. This gives it a texture that is soft but not soggy. The taste is herbal, savoury, and earthy, with a mellow sweetness from the onions and a clean edge from the wine.
A Taste of History
Ensopado de Borrego has long been associated with Alentejo, a region where sheep farming is part of the agricultural cycle. The dish reflects a practical approach to cooking, making use of local meat, bread, and herbs.
Soaking bread in the stew was once a way to make meals more filling without wasting ingredients. It turned leftover bread into something central to the dish rather than something served on the side.
The stew often appeared during springtime celebrations and religious holidays, particularly Easter. Preparing it was a communal act, with families contributing time and effort to the slow cooking process.
Today, it remains a symbol of Portuguese culinary heritage. Whether served in a farmhouse kitchen or a city restaurant, it holds a place for those who appreciate food that carries history in every bite.
How to Make Ensopado de Borrego (Lamb Stew)
Ensopado de Borrego is a rustic Portuguese lamb stew, slow cooked until tender with onions, garlic, wine, and aromatic herbs. This dish delivers a rich yet balanced flavour with hints of earthiness from the lamb and freshness from the herbs. Traditionally served with bread to soak up the sauce, it’s a perfect showcase of simple, slow cooking at its finest. See the recipe card at the bottom for printable directions
Ingredients
For the stew
- 1.2 kg lamb shoulder or leg, cut into large chunks
- 3 tbsp olive oil
- 3 medium onions, finely sliced
- 4 garlic cloves, minced
- 2 bay leaves
- 1 tsp sweet paprika
- 250 ml dry white wine
- 500 ml lamb or beef stock
- 2 tbsp tomato paste
- 2 large carrots, sliced into thick rounds
- 3 medium potatoes, peeled and quartered
- 2 sprigs fresh rosemary
- 4 sprigs fresh parsley
- Salt, to taste
- Black pepper, freshly ground, to taste
For serving
- Crusty country bread
- Extra parsley, chopped
Cooking Instructions
Step 1: Prepare the lamb
To begin, pat the lamb pieces dry with kitchen paper. Season generously with salt and pepper, ensuring all sides are coated. This initial seasoning helps lock in flavour. Transition to browning the meat.
Step 2: Brown the lamb
Heat olive oil in a large heavy based pot over medium to high heat. Sear the lamb in batches until golden on all sides, about 4–5 minutes per batch. Avoid overcrowding to maintain a good sear. Set aside and move to softening the onions.
Step 3: Cook the onions and garlic
Lower the heat slightly and add onions to the pot, cooking until soft and lightly caramelised, about 8 minutes. Add garlic and stir for 1 minute until fragrant. Proceed to seasoning with paprika.
Step 4: Add paprika and bay leaves
Sprinkle sweet paprika over the onions and stir to coat evenly. Add bay leaves, letting the heat release their oils. This step builds the aromatic base of the stew. Move on to deglazing.
Step 5: Deglaze with wine
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Simmer for 2–3 minutes until the alcohol has evaporated. Transition to adding stock and tomato paste.
Step 6: Build the stew base
Return the lamb to the pot. Stir in tomato paste and pour in stock until the meat is just covered. Add rosemary sprigs. Bring to a gentle simmer, then cover. Move to the slow cooking stage.
Step 7: Slow cook until tender
Simmer over low heat for 1 hour, occasionally skimming off excess fat. This slow process allows the lamb to absorb the flavours and become tender. Transition to adding vegetables.
Step 8: Add carrots and potatoes
After 1 hour, add the carrots and potatoes. Stir gently, cover again, and cook for a further 35–40 minutes until the vegetables and lamb are fully tender. Proceed to the finishing touches.
Step 9: Adjust seasoning
Taste the stew and adjust salt and pepper as needed. Remove bay leaves and rosemary before serving. Move to plating.
Final Step: Serve hot
Ladle the stew into warm bowls, sprinkle with fresh parsley, and serve with crusty bread for soaking up the sauce. Presentation tip: arrange the lamb and vegetables attractively for a rustic, inviting look.
Variations and Substitutions
- Wine: If white wine is unavailable, use a mild cider or chicken stock for a softer flavour.
- Lamb: Substitute with goat for a traditional Alentejo regional variation.
- Rosemary: Use thyme or oregano if rosemary is not accessible.
- Potatoes: Sweet potatoes can be used for a subtly sweet twist.
Cooking Tips for Perfect Ensopado de Borrego
- Pat the lamb dry before searing to ensure proper browning.
- Use a heavy bottomed pot to maintain steady heat during slow cooking.
- For deeper flavour, marinate the lamb in wine, garlic, and herbs for 4 hours before cooking.
- Always add vegetables later in the cooking process to prevent them from breaking apart.
Portuguese Ensopado de Borrego (Lamb Stew)
Ingredients
For the stew
- 1.2 kg lamb shoulder or leg cut into large chunks
- 3 tbsp olive oil
- 3 medium onions finely sliced
- 4 garlic cloves minced
- 2 bay leaves
- 1 tsp sweet paprika
- 250 ml dry white wine
- 500 ml lamb or beef stock
- 2 tbsp tomato paste
- 2 large carrots sliced into thick rounds
- 3 medium potatoes peeled and quartered
- 2 sprigs fresh rosemary
- 4 sprigs fresh parsley
- Salt to taste
- Black pepper freshly ground, to taste
For serving
- Crusty country bread
- Extra parsley chopped
Instructions
- To begin, pat the lamb pieces dry with kitchen paper. Season generously with salt and pepper, ensuring all sides are coated. This initial seasoning helps lock in flavour. Transition to browning the meat.
- Heat olive oil in a large heavy based pot over medium to high heat. Sear the lamb in batches until golden on all sides, about 4–5 minutes per batch. Avoid overcrowding to maintain a good sear. Set aside and move to softening the onions.
- Lower the heat slightly and add onions to the pot, cooking until soft and lightly caramelised, about 8 minutes. Add garlic and stir for 1 minute until fragrant. Proceed to seasoning with paprika.
- Sprinkle sweet paprika over the onions and stir to coat evenly. Add bay leaves, letting the heat release their oils. This step builds the aromatic base of the stew. Move on to deglazing.
- Pour in the white wine, scraping up any browned bits from the bottom of the pot. Simmer for 2–3 minutes until the alcohol has evaporated. Transition to adding stock and tomato paste.
- Return the lamb to the pot. Stir in tomato paste and pour in stock until the meat is just covered. Add rosemary sprigs. Bring to a gentle simmer, then cover. Move to the slow cooking stage.
- Simmer over low heat for 1 hour, occasionally skimming off excess fat. This slow process allows the lamb to absorb the flavours and become tender. Transition to adding vegetables.
- After 1 hour, add the carrots and potatoes. Stir gently, cover again, and cook for a further 35–40 minutes until the vegetables and lamb are fully tender. Proceed to the finishing touches.
- Taste the stew and adjust salt and pepper as needed. Remove bay leaves and rosemary before serving. Move to plating.
- Ladle the stew into warm bowls, sprinkle with fresh parsley, and serve with crusty bread for soaking up the sauce. Presentation tip: arrange the lamb and vegetables attractively for a rustic, inviting look.
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