Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp flour
- 2 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 4 carrots, peeled and cut into 1-inch pieces
- 2 parsnips, peeled and cut into 1-inch pieces
- 1 cup frozen peas
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 brown on all sides, about 5 minutes.
4. Remove lamb from pot and set aside.
5. Add onion and garlic to the pot and sauté until softened, about 3 minutes.
6. Add flour and stir until well combined.
7. Gradually add beef broth and red wine, stirring constantly.
8. Add bay leaves, thyme, salt, and black pepper.
9. Return lamb to the pot and bring to a simmer.
10. Cover and transfer to the oven.
11. Bake for 1 hour.
12. Add carrots and parsnips to the pot and stir to combine.
13. Cover and return to the oven.
14. Bake for an additional 45 minutes.
15. Remove from oven and stir in frozen peas.
16. Let sit for 5 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 45 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 20g
- Cholesterol: 100mg
- Sodium: 800mg
- Total carbohydrates: 25g
- Dietary fiber: 5g
- Sugars: 8g
- Protein: 35g
Substitutions for ingredients:
- Lamb can be substituted with beef or veal.
- Red wine can be substituted with beef broth.
- Carrots and parsnips can be substituted with other root vegetables such as potatoes or turnips.
Variations:
- Add chopped potatoes to the pot with the carrots and parsnips.
- Use lamb shanks instead of lamb shoulder.
- Add a tablespoon of tomato paste to the pot with the flour for a richer flavor.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot.
- Use a sharp knife to cut the lamb into cubes.
- Make sure to stir the flour constantly to avoid lumps.
- Let the stew sit for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprig of fresh thyme on top.
Garnishes:
- Fresh thyme or parsley.
Pairings:
- Serve with a crusty bread to soak up the sauce.
Suggested side dishes:
- Mashed potatoes or roasted root vegetables.
Troubleshooting advice:
- If the stew is too thick, add more beef broth or red wine.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F.
Food history:
- Navarin is a French lamb stew that originated in the 19th century.
Flavor profiles:
- Savory, hearty, and comforting.
Serving suggestions:
- Serve with a glass of red wine.
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Region: French