- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 27 Times
Lighter than many stews, navarin contains lamb with young spring vegetables. Good with lots of crusty French bread for soaking up the stew.
- 1 tbsp butter
- 1 tbsp olive oil
- 2 lb (900g) boneless shoulder of lamb, cut into 1½ in (3.5cm) pieces
- 2 small onions, quartered
- 1 tbsp all-purpose flour
- 1½ cups lamb stock or beef stock
- 2 tbsp tomato paste
- 1 bouquet garni of 1 celery stalk, 2 bay leaves, and 1 sprig of thyme
- Salt and freshly ground black pepper
- 10 oz (300g) small new potatoes
- 10 oz (300g) baby carrots
- 10 oz (300g) baby turnips
- 6 oz (175g) green beans
1. Melt the butter with the oil in a large flameproof casserole over medium-high heat. In batches, add the lamb and cook, turning occasionally, about 5 minutes, or until browned. Set aside. Cook the onions in the casserole until they begin to soften.
2. Return the lamb to the casserole. Sprinkle with the flour and stir well for 1 minute. Stir in the stock, then add the tomato paste and bouquet garni. Season with salt and pepper. Bring to a boil and cover. Simmer for 1 hour, 15 minutes.
3. Stir in the potatoes, carrots, and turnips and cook, covered, for 15 minutes. Stir in the beans, cover, and cook for another 15 minutes, until the lamb and vegetables are tender.
Prepare ahead: Cook through step 2, then cool, cover, and refrigerate for up to 1 day. Bring to a boil and finish the recipe.
Freezing Information: Freeze for up to 3 months.
Leftovers can be refrigerated for up to 2 days.
© 2008 Dorling Kindersley
Nutritional information is based on 1/8 teaspoon added salt per serving.