Une Recette Traditionnelle Le Navarin Recipe

There’s something incredibly comforting about transforming a few humble ingredients into a pot of deliciousness, and this lamb stew is your golden ticket to a cozy evening. As you dive into the process, the aroma wafting through your kitchen will whisk you away to a rustic French countryside, where the only thing that matters is savoring each hearty bite.

Submerge yourself in the rich, comforting flavors of a traditional Navarin with this delightful lamb stew. I love tender lamb shoulder, but I have also used leg of lamb or even lamb shanks.

You could use any tender cut of lamb; just don’t use a tough cut that requires long, slow cooking (or you’ll be simmering this dish forever!). Earthy fresh thyme and bay leaves are mandatory.

Carrots, potatoes, and green beans are the required accompaniments of Navarin. They are part of a very healthy dish.

Une Recette Traditionnelle Le Navarin Recipe Ingredients

• Lamb shoulder: Rich in protein and essential nutrients.
• Olive oil: Heart-healthy fats, adds richness.
• Onions: Natural sweetness, aromatic base.
• Garlic: Enhances flavor, offers health benefits.
• Carrots: Source of fiber and vitamins, adds sweetness.
• Potatoes: Provide carbohydrates, hearty texture.
• Green beans: Adds fiber and vitamins, fresh crunch.
• Tomato paste: Rich umami flavor, thickens sauce.
• White wine: Adds acidity, enhances depth of flavor.

Une Recette Traditionnelle Le Navarin Recipe Ingredient Quantities

• 1 kg lamb shoulder, cut into large cubes
• 2 tablespoons olive oil
• 2 onions, chopped
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced
• 3 medium potatoes, peeled and cubed
• 200 g green beans, trimmed
• 2 tablespoons tomato paste
• 1 tablespoon all-purpose flour
• 250 ml chicken or beef stock
• 250 ml dry white wine
• 2 teaspoons fresh thyme leaves
• 2 bay leaves
• Salt and freshly ground black pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

How to Make this Une Recette Traditionnelle Le Navarin Recipe

1. In a large pot over medium-high heat, heat the olive oil. Add the lamb in batches, being sure to brown the lamb on all sides. Use a slotted spoon to remove the lamb from the pot and set it aside.

2. In the identical pot, toss in the onions and garlic, and Sauté in the pot until the onions are soft and translucent.

3. Put the browned lamb back in the pot. Dust the flour over the meat and stir until the meat is evenly coated.

4. Stir in the tomato paste. Cook for an additional 2 minutes. Until the tomato paste darkens slightly.

5. Add the white wine, scraping the pot to deglaze any bits that have browned. Let the wine reduce by half.

6. Incorporate the chicken or beef stock, and the thyme, bay leaves, salt, and pepper. Then, stir the mixture and heat it. Carve and add the simmering concoction.

7. Once it is simmering, add the potatoes and carrots. Cover the pot and let it cook on low heat for about 45 minutes.

8. Put the green beans in the pot and cook them with the meats and other veggies for 15 more minutes. That should do it. But check to make sure everything is tender before you call it done. The vegetables and meat should be fork-tender—able to be pierced and pulled apart easily.

9. Adjust seasoning to taste with additional salt and pepper, if necessary. Prior to serving, make sure you remove the bay leaves.

10. Serve Nivarins hot, garnished with chopped fresh parsley. Enjoy your traditional Nivarins!

Une Recette Traditionnelle Le Navarin Recipe Equipment Needed

1. Large pot or Dutch oven
2. Slotted spoon
3. Wooden spoon or spatula
4. Measuring spoons
5. Measuring cups
6. Knife
7. Cutting board

FAQ

• Q: Can I use a different cut of lamb instead of lamb shoulder?A: Yes, as an alternative, you can use lamb leg or neck. Both of these cuts will perform excellently in this stew.
• Q: Is it possible to make this recipe without wine?A: Yes, you can substitute the wine with an equal amount of extra stock or water, but the flavor may be somewhat different.
• Q: Can I make this navarin dish in advance?A: Without a doubt, the next day is when.navarin reaches its full potential as leftovers. The melding of the flavors takes place in the refrigerator, where the dish must be stored until it is time to serve again. Give it a simmering reentry to the world of the warm before serving.
• Q: What can I use as a substitute for green beans?A: You can swap peas in for green beans, which will lend a sweet note and nearly identical texture to the dish.
• Q: Is there a way to make this dish gluten-free?A: Yes, a gluten-free blend can be used in place of the all-purpose flour and still keep the recipe gluten-free.
• Q: How long should I simmer the navarin to ensure the lamb is tender?A: For about 1.5 to 2 hours, simmer the navarin until you have tender lamb and well-matched flavors.
• Q: Can I add additional vegetables to the navarin?Certainly, you can add vegetables such as turnips or zucchini to provide more variety and nutrition.

Une Recette Traditionnelle Le Navarin Recipe Substitutions and Variations

Use beef chuck or pork shoulder, cut into cubes, instead of lamb shoulder.
Substitute canola or sunflower oil for olive oil.
Substitute chicken or vegetable broth in equal amounts for white wine. Add a tablespoon of white wine vinegar.
Use peas or asparagus instead of green beans.
Instead of using thyme leaves, opt for rosemary or oregano.

Pro Tips

1. Browning the Lamb Ensure your pot is hot enough before adding the lamb; a well-browned lamb adds a richer and deeper flavor to the stew. Avoid overcrowding the pot; brown the meat in batches for an even caramelization.

2. Deglazing When adding the white wine, use a wooden spoon to scrape up all the fond (browned bits) from the bottom of the pot. This adds significant depth of flavor to the dish.

3. Layering Flavor After incorporating the tomato paste and before adding the liquid, allow it to cook for a minute or two until it darkens slightly. This step reduces the acidity and enhances the paste’s sweetness, contributing to a more balanced dish.

4. Controlling the Simmer Keep the stew at a low simmer rather than a boil once all ingredients are added. This gentle cooking process ensures the lamb becomes tender without drying out.

5. Finishing Touches Before serving, taste the stew and adjust the seasoning. Cooking can reduce the intensity of flavors, so adding a final sprinkle of salt or a dash of pepper can enhance the dish just before serving.