Lamb Stew (Navarin of Lamb) |
|
 |
Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 4 |
|
This is a classic French dish, and our favorite lamb stew; I think it is the perfect comfort food for chilly autumn and winter evenings. Ingredients:
1 kg lamb |
30 g butter |
2 tablespoons olive oil |
2 large onions |
2 garlic cloves |
2 carrots |
2 parsnips |
2 potatoes |
2 stalks celery |
12 fresh green beans |
1/4 cup flour |
2 tablespoons tomato paste |
2 teaspoons dijon mustard |
1 beef bouillon cube, dissolved in |
3 cups water |
1 bouquet garni (thyme, parsley and bayleaf) |
1/4 cup chopped fresh parsley |
Directions:
1. Trim the meat of fat and connective tissue, then cut in 3/4 inch cubes.
2. Prepare the vegetables: peel onions and cut into wedges; mince garlic finely; peel carrots, parsnips and potatoes and cut into small chunks; clean celery and slice; top and tail green beans.
3. In a large dutch oven saute meat in batches in butter and oil till browned; remove, drain and set aside.
4. In what remains of the butter/oil in the pan, saute onion till golden.
5. Add garlic, carrot, parsnip and celery and sweat for 2 to 3 minutes.
6. Stir the flour in well, then add tomato paste and mustard.
7. Return the meat to the pan; add potatoes and bouquet garni.
8. Pour in the beef stock and mix thoroughly.
9. Bring to the boil and then reduce heat, simmering covered for 1 hour.
10. Add the green beans and cook for a further 20 to 30 minutes;.
11. the meat should be tender and the sauce thick.
12. Remove bouqet garni, sprinkle with chopped parsley and serve with a crusty bread.
|
|