Navarin d'Agneau Recipe
French · Main course · 120 min total
A classic French lamb stew with spring vegetables, simmered until tender and flavorful. This recipe captures the essence of a traditional navarin, perfect for a comforting meal.
30
min prep
min prep
90
min cook
min cook
6
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 2 lbs (900g) boneless lamb shoulder, cut into 2-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup dry white wine
- 2 cups beef or lamb stock
- 1 tbsp tomato paste
- 1 bouquet garni (thyme, parsley, bay leaf tied together)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 carrots, peeled and cut into chunks
- 2 turnips, peeled and cut into chunks
- 1 cup frozen pearl onions
- 1 cup frozen peas
Instructions
- Season lamb cubes with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown lamb in batches until golden on all sides, about 5 minutes per batch. Transfer to a plate.
- Reduce heat to medium. Add diced onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute. Sprinkle flour over onions and stir for 2 minutes.
- Pour in white wine and scrape up any browned bits from the bottom. Add stock, tomato paste, bouquet garni, salt, and pepper. Return lamb to pot. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
- Add carrots and turnips. Cover and continue simmering for 30 minutes, until vegetables are tender.
- Stir in pearl onions and peas. Simmer uncovered for 10 minutes, until peas are bright green and onions are heated through. Remove bouquet garni. Adjust seasoning if needed. Serve hot.
Tips
- For a richer flavor, use homemade stock.
- Serve with crusty bread or boiled potatoes.
- Can be made a day ahead; flavors meld and improve.
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