Ingredients with Measurements:
- 2 lbs boneless lamb shoulder, cut into 1-inch pieces
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 1 can diced tomatoes (14 oz)
- 4 carrots, peeled and chopped
- 4 potatoes, peeled and chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a large bowl, toss the lamb with flour until coated.
2. Heat the olive oil in a large skillet over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes.
3. Transfer the lamb to the slow cooker.
4. Add the onion and garlic to the same skillet and cook until softened, about 3 minutes.
5. Pour in the beef broth and red wine and bring to a boil, scraping up any browned bits from the bottom of the skillet.
6. Pour the mixture over the lamb in the slow cooker.
7. Add the diced tomatoes, carrots, potatoes, thyme, rosemary, salt, and pepper to the slow cooker and stir to combine.
8. Cover and cook on low for 8 hours or on high for 4 hours, or until the lamb is tender and the vegetables are cooked through.
Time:
Preparation time: 20 minutes
Cooking time: 4-8 hours
5. Temperature:
Low or high setting on slow cooker
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 18g
Carbohydrates: 28g
Protein: 32g
Sodium: 780mg
Fiber: 5g
Sugar: 7g
Substitutions for ingredients:
- Lamb can be substituted with beef or pork
- Red wine can be substituted with beef broth or chicken broth
- Carrots and potatoes can be substituted with other root vegetables such as parsnips or turnips
Variations:
- Add 1 cup of frozen peas during the last 30 minutes of cooking
- Substitute the dried thyme and rosemary with fresh herbs
- Add 1 tablespoon of tomato paste for a richer flavor
Tips and tricks:
- Browning the lamb before adding it to the slow cooker adds extra flavor to the dish
- For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the slow cooker during the last 30 minutes of cooking
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 sprig of fresh rosemary on top
Garnishes:
- Fresh parsley or chives
Pairings:
- Serve with crusty bread or over mashed potatoes
Suggested side dishes:
- Roasted Brussels sprouts or green beans
Troubleshooting advice:
- If the sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the slow cooker during the last 30 minutes of cooking
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:
- Savory, hearty, and comforting
Serving suggestions:
- Serve with a glass of red wine
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Region: French