Navarin of Lamb

• 2 pounds lamb stew meat, cubed
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced potatoes
• 1/2 cup frozen peas
• 2 sprigs fresh thyme
• 2 sprigs fresh parsley
• 1 bay leaf
• 1 cup red wine
• 2 cups beef broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Steps

1. 1 Pat the lamb dry and season with salt and pepper.
2. 2 Heat olive oil in a large pot over medium-high heat and brown the lamb on all sides.
3. 3 Remove the lamb and set aside.
4. 4 Add onions, garlic, carrots, and celery to the pot and sauté until softened.
5. 5 Stir in thyme, parsley, and bay leaf.
6. 6 Deglaze the pot with red wine, scraping up any browned bits.
7. 7 Return the lamb to the pot along with beef broth and potatoes.
8. 8 Bring to a simmer, cover, and cook for 1 hour.
9. 9 Add peas and cook for another 15 minutes until vegetables are tender.
10. 10 Adjust seasoning and serve hot.

Equipment

• Large pot with lid
• Cutting board
• Chef's knife

Variations

• Substitute lamb with beef for a different twist.
• Add pearl barley for an extra layer of texture.

Substitutions

• If red wine isn't available, substitute with an equal amount of beef broth and a splash of balsamic vinegar for acidity.

Pairings

• Rustic bread
• Steamed green beans

Nutrition

Tips

• For deeper flavor, marinate the lamb in red wine for a few hours before cooking.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the stew during the last 5 minutes of cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with crusty bread for soaking up the delicious sauce.
• Pairs wonderfully with a glass of red wine.

FAQ