Ingredients with Measurements:
- 2 pounds lamb shoulder, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound baby potatoes, halved
- 1 can (14 ounces) artichoke hearts, drained and quartered
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a Dutch oven or large pot, heat olive oil over medium-high heat.
3. Add lamb and cook until browned on all sides, about 5 minutes.
4. Remove lamb from pot and set aside.
5. Add onion and garlic to the pot and cook until onion is translucent, about 5 minutes.
6. Add beef broth, red wine, tomato paste, oregano, thyme, bay leaf, salt, and pepper to the pot and stir to combine.
7. Return lamb to the pot and add potatoes.
8. Bring mixture to a boil, then cover and transfer to the oven.
9. Bake for 1 hour.
10. Remove from oven and stir in artichoke hearts.
11. Return to oven and bake for an additional 30 minutes.
12. Remove from oven and discard bay leaf.
13. Sprinkle with chopped parsley before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 520
- Fat: 23g
- Carbohydrates: 32g
- Protein: 40g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or grape juice.
- Baby potatoes can be substituted with regular potatoes, sweet potatoes, or carrots.
- Artichoke hearts can be substituted with frozen artichoke hearts or canned chickpeas.
Variations:
- Add chopped carrots or parsnips to the pot for extra vegetables.
- Use lamb shanks instead of lamb shoulder.
- Add a can of diced tomatoes for a more tomato-based stew.
Tips and tricks:
- Browning the lamb before cooking adds extra flavor to the stew.
- If the stew is too thick, add more beef broth or water to thin it out.
- Leftovers can be frozen for up to 3 months.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley
Pairings:
- Serve with crusty bread or rice.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the stew is too thin, let it simmer on the stovetop until it thickens.
- If the stew is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Navarin is a French stew traditionally made with lamb and vegetables.
Flavor profiles:
- Savory, hearty, and slightly tangy.
Serving suggestions:
- Serve hot with a side of crusty bread or rice.
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Region: Greek