NAVARIN D’AGNEAU – LAMB STEW

Navarin is a French ragout of lamb. It refers to the traditional inclusion of turnips – navet, in French. I call this recipe Cuisine Bourgeoise! You will be amazed by the intense flavors of this stew! Pair this wonderful food with a red wine from the Southwest of France, such a Madiran or a Minervois from the Languedoc region. Enjoy!

Preparation: 2 hours; cooking time: 1 h 45 min.

Serving 4

3 lbs lamb shoulder, boneless, trimmed and cut into 1 inch cubes

For the sauce:

3 carrots, sliced

1 yellow onion, diced

1 can of diced tomatoes (28 oz), drained

1 bouquet garni (parsley, thyme and bay leaf tied with twine)

2 garlic cloves, minced

1 tbsp of butter

1 tbsp of vegetable oil

1 tbsp of flour

Ingredients for the Navarin:

8 small carrots cut lengthwise

4 turnips cut into pieces

10 green onions cut lengthwise

10 little potatoes cut in half

½ lb. green beans, ends removed

½ lb. snow peas, stringy parts removed

½ tsp of sugar

1 tsp of fresh thyme leaves

1 tbsp chopped parsley

Preheat the oven to 250 F.

Preparation of the sauce:

Preheat the butter and oil in a large Dutch oven on high heat. Add the meat and brown it on all sides, stirring constantly, about 10 minutes. Put the meat in a colander and drain it.

Replace the meat with the onion and carrots. Brown the vegetables, about 5 minutes, stirring often. Put the vegetables in a plate. Take the excess of fat off the Dutch oven. Reduce the heat to medium. Put the drained meat in the Dutch oven and sprinkle with the tbsp of flour, combine. Add the vegetables, tomatoes, garlic and bouquet garni. Add some water to cover all the ingredients. Season the preparation with salt and pepper. Bring to a boil. Cover and place the Dutch oven in the oven. Bake 45 minutes.

Preparation of the ingredients:

Wash, cut and prepare all the vegetables.

Boil the potatoes, carrots and turnips together in a large stockpot filled with salted water for 7 minutes. Drain and set aside.

Place the green onions in a small pan. Cover with water. Add the ½ tsp of sugar and a pinch of salt. Cook until the water is evaporated.

Boil the green beans and snow peas separately in salted water for 5 minutes. Drain and set aside.

After 45 minutes, take the lamb off the oven. Using a slotted spoon, transfer the meat to a plate. Cover with foil to keep warm.

Set a sieve over a large saucepan and strain the cooking liquid. Discard solids. Bring the liquid to a boil over medium-high heat and reduce 5 minutes. Skim the fat if necessary.

Pour the sauce in the Dutch oven. Add the meat, vegetables (except the greens beans and snow peas), fresh thyme leaves. Add salt and pepper if necessary. Bring to a boil. Cover and bake 20 minutes.

Take the Dutch oven off the oven. Add the green beans, snow peas and chopped parsley. Cook on low heat 10 minutes. Serve hot!

Bon Appétit!