Main CourseDinner

Navarin d'Agneau (Lamb Stew with Spring Vegetables)

Name: Navarin d'Agneau (Lamb Stew with Spring Vegetables)
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4人分
Cuisine: french
Ingredients: 1.2 kg lamb shoulder cut into 4-5 cm cubes; 2 大さじ olive oil; 1 個 yellow onion chopped; 2 片 garlic minced; 2 大さじ all-purpose flour; 2 大さじ tomato paste; 0.5 カップ dry white wine; 4 カップ beef broth; 1 個 bay leaf; 3 g fresh thyme; 3 個 carrot peeled and cut into large chunks; 4 個 potato peeled and quartered; 2 個 turnip peeled and quartered; 200 g green bean trimmed; 1 カップ fresh pea shelled; 2 大さじ fresh parsley chopped; 1 小さじ salt; 0.5 小さじ black pepper freshly ground

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.

Forkinによるオリジナルレシピ

合計時間: 2 時間 30 分
人数: 4
難易度: 普通
1人分: 1,109 kcal

アレルゲン情報： グルテン、亜硫酸塩を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

1.2 kglamb shoulder, cut into 4-5 cm cubes
2 大さじolive oil
1 個yellow onion, chopped
2 片garlic, minced
2 大さじall-purpose flour
2 大さじtomato paste
0.5 カップdry white wine
4 カップbeef broth
1 個bay leaf
3 gfresh thyme
3 個carrot, peeled and cut into large chunks
4 個potato, peeled and quartered
2 個turnip, peeled and quartered
200 ggreen bean, trimmed
1 カップfresh pea, shelled
1 小さじsalt
0.5 小さじblack pepper, freshly ground

garnish

2 大さじfresh parsley, chopped

調理器具

dutch oven · spoon · knife · cutting board

作り方

手順

1
Pat the lamb shoulder dry with paper towels and season generously with salt and black pepper.
約5 分
2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
約2 分
3
Brown the lamb in batches on all sides until nicely caramelized, about 5-7 minutes per batch.
約15 分
調理のヒント： 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.
約5 分
6
Stir in the garlic and cook for another minute until fragrant.
約1 分
7
Sprinkle the all-purpose flour over the vegetables and stir well to coat, cooking for 1-2 minutes to create a roux.
約2 分
調理のヒント： This helps thicken the stew.
8
Stir in the tomato paste and cook for 2 minutes, stirring constantly.
約2 分
調理のヒント： 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.
約2 分
10
Return the lamb to the pot and add the beef broth, bay leaf, and fresh thyme.
約1 分
11
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1 hour.
約1 時間
調理のヒント： 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.
約2 分
13
Continue to simmer, covered, for another 45 minutes, or until the lamb and vegetables are very tender.
約45 分
調理のヒント： 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.
約7 分
調理のヒント： 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.
約1 分
16
Taste and adjust seasoning with additional salt and black pepper if needed.
約1 分
17
Ladle the Navarin d'Agneau into bowls and garnish with fresh parsley.
約1 分

1人分

栄養情報

53%スコア

カロリー: 1,108.5kcal
たんぱく質: 59.5g
炭水化物: 57.5g
脂質: 74.3g
食物繊維: 11.4g
糖類: 15g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover Navarin d'Agneau in an airtight container in the refrigerator.

温め直し

Reheat gently in a pot on the stovetop over low heat, or in the microwave until warmed through.