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.
O rețetă originală de Forkin
- Durată totală
- 2 ore 30 min.
- Porții
- 4
- Dificultate
- Medie
- Per porție
- 1.109 kcal
Informații despre alergeni: poate conține gluten și sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
Ingrediente
- 1,2 kglamb shoulder, cut into 4-5 cm cubes
- 2 lingurăolive oil
- 1 buc.yellow onion, chopped
- 2 cățelgarlic, minced
- 2 lingurăall-purpose flour
- 2 lingurătomato paste
- 0,5 canădry white wine
- 4 canăbeef broth
- 1 buc.bay leaf
- 3 gfresh thyme
- 3 buc.carrot, peeled and cut into large chunks
- 4 buc.potato, peeled and quartered
- 2 buc.turnip, peeled and quartered
- 200 ggreen bean, trimmed
- 1 canăfresh pea, shelled
- 1 lingurițăsalt
- 0,5 lingurițăblack pepper, freshly ground
garnish
- 2 lingurăfresh parsley, chopped
Ustensile
dutch oven · spoon · knife · cutting board
Mod de preparare
Pas cu pas
- 1
Pat the lamb shoulder dry with paper towels and season generously with salt and black pepper.
Aproximativ 5 min.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Aproximativ 2 min.
- 3
Brown the lamb in batches on all sides until nicely caramelized, about 5-7 minutes per batch.
Aproximativ 15 min.
Nota bucătarului: 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.
Aproximativ 5 min.
- 6
Stir in the garlic and cook for another minute until fragrant.
Aproximativ 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.
Aproximativ 2 min.
Nota bucătarului: This helps thicken the stew.
- 8
Stir in the tomato paste and cook for 2 minutes, stirring constantly.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 2 min.
- 10
Return the lamb to the pot and add the beef broth, bay leaf, and fresh thyme.
Aproximativ 1 min.
- 11
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1 hour.
Aproximativ 1 oră
Nota bucătarului: 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.
Aproximativ 2 min.
- 13
Continue to simmer, covered, for another 45 minutes, or until the lamb and vegetables are very tender.
Aproximativ 45 min.
Nota bucătarului: 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.
Aproximativ 7 min.
Nota bucătarului: 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.
Aproximativ 1 min.
- 16
Taste and adjust seasoning with additional salt and black pepper if needed.
Aproximativ 1 min.
- 17
Ladle the Navarin d'Agneau into bowls and garnish with fresh parsley.
Aproximativ 1 min.
Per porție
Valori nutriționale
- Calorii
- 1.108,5kcal
- Proteine
- 59,5g
- Carbohidrați
- 57,5g
- Grăsimi
- 74,3g
- Fibre
- 11,4g
- Zahăr
- 15g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
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.