French > Lamb Stews > Lamb Navarins

Lamb Navarin with Asparagus and Peppers Recipe

Ingredients with Measurements:
- 1 pound lamb stew meat, cut into bite-sized pieces
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped

Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid

Step-by-step instructions:
1. In a bowl, toss the lamb stew meat with the flour until well coated.
2. Heat the olive oil in a Dutch oven over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
4. Pour in the beef broth and red wine, and bring to a boil.
5. Add the carrots, potatoes, thyme, salt, and pepper. Reduce the heat to low, cover the pot, and simmer for 1 hour.
6. Add the asparagus and bell peppers to the pot and cook for an additional 10 minutes, or until the vegetables are tender.

Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes
Simmer over low heat
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 25g
Protein: 30g

Substitutions for ingredients:
- Beef stew meat can be substituted for lamb stew meat
- Chicken broth can be substituted for beef broth
- White wine can be substituted for red wine

- Add mushrooms to the pot for an earthy flavor
- Use sweet potatoes instead of regular potatoes for a sweeter taste
- Add a can of diced tomatoes for a more tomato-based stew

Tips and tricks:
- Make sure to brown the lamb well before adding the vegetables and liquid for maximum flavor
- If the stew is too thick, add more broth or water to thin it out
- Serve with crusty bread for dipping

Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in a pot over low heat until heated through.

Presentation ideas:
Serve in bowls with a sprig of fresh thyme on top.

Sprinkle with chopped parsley or chives.

Serve with a bold red wine, such as a Cabernet Sauvignon.

Suggested side dishes:
- Crusty bread
- Roasted potatoes
- Steamed rice

Troubleshooting advice:
- If the stew is too thin, simmer uncovered for a few minutes to thicken it up
- If the vegetables are not cooked to your liking, simmer for a few more minutes until tender

Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat
- Store leftovers promptly in the refrigerator to prevent bacterial growth

Food history:
Navarin is a French lamb stew that originated in the 19th century. It typically includes lamb, vegetables, and a tomato-based broth.

Flavor profiles:
This dish is savory and hearty, with a rich tomato-based broth and tender chunks of lamb. The asparagus and bell peppers add a fresh and slightly sweet flavor.

Serving suggestions:
Serve with a side salad and a glass of red wine for a complete meal.

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Region: French

Taste: Savory, Tangy, Herbaceous, Earthy, Sweet