Navarin is a traditional (and delicious) French stew made made from lamb and root vegetables, popular in winter and the cooler months.
1.5kg lamb shoulder, bone and fat removed
10 baby / small onions
2 cloves garlic
Root vegetables - mix some or all from carrots, parsnips, potatoes, celery, a couple of each, according to what is in your garden!
Peas or green beans
2 tablespoons tomato puree
glass white wine
- Cut the lamb into bite-size cubes
- Chop the vegetables into chunks, peel and cut in half the onions, peel and crush the garlic
- Heat some olive oil in a large, solid stew pan, and brown the meat - do a bit at a time, just enough to cover the bottom of the pan, then remove it as it is done and do the next batch
- In the same pan soften the onions for a few minutes, then add the garlic and other vegetables (except the potatoes) and continue stirring (over a medium heat) for another couple of minutes
- Add a dessert spoon of flour, and stir it in to the vegetables. Then add back the meat, add the potatoes, tomato puree, and wine, and the bouquet garni. A dollop of Dijon mustard can also be added at this point. Pour the stock on top, and add a little water if the stew is not covered completely.
- Simmer gently for an hour, then add the peas or green beans
- Continue cooking for another half an hour or until the lamb is cooked tender and the sauce has thickened. The potatoes should be soft, but not diappeared into the sauce.
- This can be prepared earlier, even the day before, with no problem. Eat, of course, with crusty bread.