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.
An original recipe by Forkin
- Total time
- 2 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 1,109 kcal
Allergen information: may contain gluten and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 1.2 kglamb shoulder, cut into 4-5 cm cubes
- 2 tbspolive oil
- 1 pcsyellow onion, chopped
- 2 clovegarlic, minced
- 2 tbspall-purpose flour
- 2 tbsptomato paste
- 0.5 cupdry white wine
- 4 cupbeef broth
- 1 pcsbay leaf
- 3 gfresh thyme
- 3 pcscarrot, peeled and cut into large chunks
- 4 pcspotato, peeled and quartered
- 2 pcsturnip, peeled and quartered
- 200 ggreen bean, trimmed
- 1 cupfresh pea, shelled
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
garnish
- 2 tbspfresh parsley, chopped
Equipment
dutch oven · spoon · knife · cutting board
The method
Step by step
- 1
Pat the lamb shoulder dry with paper towels and season generously with salt and black pepper.
About 5 min
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 2 min
- 3
Brown the lamb in batches on all sides until nicely caramelized, about 5-7 minutes per batch.
About 15 min
Cook’s note: 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.
About 5 min
- 6
Stir in the garlic and cook for another minute until fragrant.
About 1 min
- 7
Sprinkle the all-purpose flour over the vegetables and stir well to coat, cooking for 1-2 minutes to create a roux.
About 2 min
Cook’s note: This helps thicken the stew.
- 8
Stir in the tomato paste and cook for 2 minutes, stirring constantly.
About 2 min
Cook’s note: 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.
About 2 min
- 10
Return the lamb to the pot and add the beef broth, bay leaf, and fresh thyme.
About 1 min
- 11
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1 hour.
About 1 hr
Cook’s note: 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.
About 2 min
- 13
Continue to simmer, covered, for another 45 minutes, or until the lamb and vegetables are very tender.
About 45 min
Cook’s note: 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.
About 7 min
Cook’s note: 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.
About 1 min
- 16
Taste and adjust seasoning with additional salt and black pepper if needed.
About 1 min
- 17
Ladle the Navarin d'Agneau into bowls and garnish with fresh parsley.
About 1 min
Per serving
Nutrition
- Calories
- 1,108.5kcal
- Protein
- 59.5g
- Carbs
- 57.5g
- Fat
- 74.3g
- Fibre
- 11.4g
- Sugar
- 15g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
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.