French recipe
Navarin D'agneau
Ingredients
- 1.5 lbs lamb stew meat, cut into 1.5-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup dry white wine
- 3 cups lamb or beef broth
- 2 tbsp tomato paste
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 lb carrots, peeled and cut into chunks
- 1 lb turnips, peeled and cut into chunks
- 1 lb small potatoes, halved
- 1 cup fresh or frozen peas
- 1 cup fresh or frozen green beans, trimmed
- Salt and black pepper to taste
Contains: gluten, sulfites
How it starts
- 1
Heat olive oil in a large Dutch oven to brown the lamb in batches, then set aside before sautéing the onion and garlic in the same pot.
- 2
Stir in flour and tomato paste, deglaze with wine, then return the lamb to the pot with broth, thyme, bay leaf, carrots, turnips, and potatoes, simmering covered for 90 minutes.
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