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Lamb Stew (Navarin of Lamb)

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“This is a classic French dish, and our favorite lamb stew; I think it is the perfect comfort food for chilly autumn and winter evenings.”
READY IN:
2hrs 25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim the meat of fat and connective tissue, then cut in 3/4 inch cubes.
  2. Prepare the vegetables: peel onions and cut into wedges; mince garlic finely; peel carrots, parsnips and potatoes and cut into small chunks; clean celery and slice; top and tail green beans.
  3. In a large dutch oven saute meat in batches in butter and oil till browned; remove, drain and set aside.
  4. In what remains of the butter/oil in the pan, saute onion till golden.
  5. Add garlic, carrot, parsnip and celery and sweat for 2 to 3 minutes.
  6. Stir the flour in well, then add tomato paste and mustard.
  7. Return the meat to the pan; add potatoes and bouquet garni.
  8. Pour in the beef stock and mix thoroughly.
  9. Bring to the boil and then reduce heat, simmering covered for 1 hour.
  10. Add the green beans and cook for a further 20 to 30 minutes;.
  11. the meat should be tender and the sauce thick.
  12. Remove bouqet garni, sprinkle with chopped parsley and serve with a crusty bread.

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