Ingredients with Measurements:
- 2 lbs lamb stew meat, cut into 1-inch cubes
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cups beef broth
- 1 cup dry red wine
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 lb cremini mushrooms, sliced
- 2 leeks, white and light green parts only, sliced
- 2 carrots, peeled and sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, toss the lamb cubes with flour until evenly coated.
3. Heat the olive oil and butter in the Dutch oven over medium-high heat.
4. Add the lamb cubes and brown on all sides, about 5-7 minutes.
5. Remove the lamb from the pot and set aside.
6. Add the beef broth, red wine, tomato paste, thyme, rosemary, and bay leaf to the pot.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes.
8. Return the lamb to the pot and add the mushrooms, leeks, carrots, and garlic.
9. Season with salt and pepper to taste.
10. Cover the pot with the lid and transfer to the oven.
11. Bake for 1 1/2 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
12. Remove the bay leaf and discard.
13. Serve hot with crusty bread or over mashed potatoes.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
5. Temperature:
Oven temperature: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 15g
Protein: 42g
Sodium: 700mg
Sugar: 5g
Substitutions for ingredients:
- Lamb stew meat can be substituted with beef stew meat.
- Cremini mushrooms can be substituted with button mushrooms.
- Leeks can be substituted with onions.
Variations:
- Add diced potatoes to the pot for a heartier dish.
- Use lamb shanks instead of stew meat for a more elegant presentation.
- Add a splash of balsamic vinegar for a tangy flavor.
Tips and tricks:
- Make sure to brown the lamb cubes well for maximum flavor.
- Use a good quality red wine for the best results.
- If the stew is too thin, mix a tablespoon of cornstarch with a tablespoon of water and stir it into the pot to thicken the sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprig of fresh thyme or rosemary on top.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Pair with a full-bodied red wine such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
Serve with crusty bread, mashed potatoes, or roasted root vegetables.
Troubleshooting advice:
If the stew is too thick, add more beef broth or red wine to thin it out.
Food safety advice:
Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Navarin is a French lamb stew that originated in the 19th century.
Flavor profiles:
This dish is savory and hearty with a rich, meaty flavor.
Serving suggestions:
Serve in a large, shallow bowl with a side of crusty bread for dipping.
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Region: French