Navarin d'Agneau (Lamb Stew with Spring Vegetables)
This classic French lamb stew features tender lamb braised with a rich tomato-based broth and an abundance of fresh spring vegetables. It's a hearty and comforting dish perfect for a family meal.
Πρωτότυπη συνταγή από Forkin
- Συνολικός χρόνος
- 2 ώ. 30 λ.
- Μερίδες
- 4
- Δυσκολία
- Μέτρια
- Ανά μερίδα
- 1.109 kcal
Πληροφορίες αλλεργιογόνων: μπορεί να περιέχει γλουτένη και θειώδη. Ελέγχετε πάντα τη συσκευασία των υλικών αν έχετε αλλεργία.
Προετοιμασία
Υλικά
Υλικά
- 1,2 kglamb shoulder, cut into 4-5 cm cubes
- 2 κ.σ.olive oil
- 1 τεμ.yellow onion, chopped
- 2 σκελίδαgarlic, minced
- 2 κ.σ.all-purpose flour
- 2 κ.σ.tomato paste
- 0,5 φλιτζάνιdry white wine
- 4 φλιτζάνιbeef broth
- 1 τεμ.bay leaf
- 3 gfresh thyme
- 3 τεμ.carrot, peeled and cut into large chunks
- 4 τεμ.potato, peeled and quartered
- 2 τεμ.turnip, peeled and quartered
- 200 ggreen bean, trimmed
- 1 φλιτζάνιfresh pea, shelled
- 1 κ.γ.salt
- 0,5 κ.γ.black pepper, freshly ground
garnish
- 2 κ.σ.fresh parsley, chopped
Εξοπλισμός
dutch oven · spoon · knife · cutting board
Η μέθοδος
Βήμα προς βήμα
- 1
Pat the lamb shoulder dry with paper towels and season generously with salt and black pepper.
Περίπου 5 λ.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Περίπου 2 λ.
- 3
Brown the lamb in batches on all sides until nicely caramelized, about 5-7 minutes per batch.
Περίπου 15 λ.
Σημείωση του μάγειρα: Do not overcrowd the pot; this ensures a good sear and prevents steaming.
- 4
Remove the browned lamb from the pot and set aside.
- 5
Add the yellow onion to the pot and cook until softened and translucent, about 5 minutes.
Περίπου 5 λ.
- 6
Stir in the garlic and cook for another minute until fragrant.
Περίπου 1 λ.
- 7
Sprinkle the all-purpose flour over the vegetables and stir well to coat, cooking for 1-2 minutes to create a roux.
Περίπου 2 λ.
Σημείωση του μάγειρα: This helps thicken the stew.
- 8
Stir in the tomato paste and cook for 2 minutes, stirring constantly.
Περίπου 2 λ.
Σημείωση του μάγειρα: Cooking the tomato paste deepens its flavor.
- 9
Pour in the dry white wine, scraping up any browned bits from the bottom of the pot.
Περίπου 2 λ.
- 10
Return the lamb to the pot and add the beef broth, bay leaf, and fresh thyme.
Περίπου 1 λ.
- 11
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1 hour.
Περίπου 1 ώ.
Σημείωση του μάγειρα: Ensure the heat is low enough to maintain a gentle simmer, not a rolling boil.
- 12
Add the carrots, potatoes, and turnips to the pot.
Περίπου 2 λ.
- 13
Continue to simmer, covered, for another 45 minutes, or until the lamb and vegetables are very tender.
Περίπου 45 λ.
Σημείωση του μάγειρα: Check for tenderness by piercing the lamb and vegetables with a fork.
- 14
Stir in the green beans and fresh peas and cook for an additional 5-7 minutes, until they are tender-crisp.
Περίπου 7 λ.
Σημείωση του μάγειρα: Adding these vegetables at the end keeps them vibrant and prevents them from becoming mushy.
- 15
Remove the bay leaf and thyme sprigs before serving.
Περίπου 1 λ.
- 16
Taste and adjust seasoning with additional salt and black pepper if needed.
Περίπου 1 λ.
- 17
Ladle the Navarin d'Agneau into bowls and garnish with fresh parsley.
Περίπου 1 λ.
Ανά μερίδα
Διατροφικά στοιχεία
- Θερμίδες
- 1.108,5kcal
- Πρωτεΐνη
- 59,5g
- Υδατάνθρακες
- 57,5g
- Λιπαρά
- 74,3g
- Φυτικές ίνες
- 11,4g
- Σάκχαρα
- 15g
Εκτίμηση με βάση τις ποσότητες των υλικών της συνταγής. Οι τιμές μπορεί να διαφέρουν ανάλογα με τις μάρκες και τις αντικαταστάσεις.
Διατηρήστε το σωστά
Store leftover Navarin d'Agneau in an airtight container in the refrigerator.
Reheat gently in a pot on the stovetop over low heat, or in the microwave until warmed through.
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