Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp all-purpose 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
- 1 cup frozen peas
- 1 tbsp chopped fresh parsley
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
3. Add lamb and brown on all sides, about 5 minutes. Remove lamb from pot and set aside.
4. Add onion and garlic to the pot and cook until onion is translucent, about 5 minutes.
5. Add flour and stir until combined.
6. Add beef broth, red wine, bay leaves, thyme, salt, and pepper. Stir until combined.
7. Add lamb back to the pot and bring to a simmer.
8. Cover the pot with a lid and transfer to the oven. Cook for 1 hour.
9. Remove pot from the oven and add carrots. Cover the pot with a lid and return to the oven. Cook for another 30 minutes.
10. Remove pot from the oven and add peas. Cover the pot with a lid and let sit for 5 minutes.
11. Remove bay leaves and sprinkle with chopped parsley before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 20g
Saturated Fat: 6g
Cholesterol: 120mg
Sodium: 1000mg
Carbohydrates: 20g
Fiber: 4g
Sugar: 6g
Protein: 40g
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef chuck or pork shoulder.
- Red wine can be substituted with beef broth or chicken broth.
- Frozen peas can be substituted with fresh peas.
Variations:
- Add potatoes to the pot with the carrots for a heartier meal.
- Use lamb shanks instead of lamb shoulder for a more flavorful dish.
- Add pearl onions for a sweeter taste.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot.
- Use a slotted spoon to remove the lamb from the pot to prevent excess oil from transferring to the sauce.
- Use a Dutch oven or heavy-bottomed pot with a tight-fitting lid to ensure even cooking.
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 individual bowls with a sprig of fresh thyme on top.
Garnishes:
- Garnish with chopped fresh parsley or thyme.
Pairings:
- Serve with crusty bread to soak up the sauce.
Suggested side dishes:
- Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the sauce is too thin, mix 1 tbsp cornstarch with 1 tbsp water and add to the pot. Bring to a boil and stir until thickened.
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 lamb stew that originated in the 19th century.
Flavor profiles:
- This dish has a savory and slightly sweet flavor from the lamb, red wine, and carrots.
Serving suggestions:
- Serve as a main course for a cozy dinner party or family meal.
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Region: French