Navarin D’agneau (Navarin of Lamb)

This recipe is for a hearty and delicious lamb stew with a medley of vegetables. The tender pieces of boned rolled lamb shoulders are cooked in a flavorful broth along with chat potatoes, baby carrots, green peas, and green beans. The dish is seasoned with garlic, thyme, and bay leaves, and enriched with tomato paste and dry white wine. It’s a comforting and satisfying meal that pairs perfectly with crusty bread. Follow the step-by-step instructions below to create this delectable lamb stew.

The star of this recipe is the lamb, which is cut into bite-sized pieces and seared to perfection, locking in its natural juices and adding a beautiful caramelized flavor. The lamb is then simmered in a savory broth made with Campbell’s Real Stock Chicken, imparting a depth of taste that elevates the entire dish. A touch of tomato paste adds a subtle tanginess and richness, while the addition of garlic infuses the stew with aromatic notes.

To enhance the flavors even further, fresh thyme sprigs and dried bay leaves are incorporated, infusing the stew with herbal undertones. A splash of dry white wine brings a delightful complexity, marrying all the ingredients together harmoniously.

The vegetables in this stew are a vibrant mix of chat potatoes, baby carrots, green peas, and green beans. These vegetables contribute both color and texture, providing a wholesome and nutritious element to the dish. As the stew simmers, the vegetables absorb the flavors of the broth, becoming tender and releasing their natural sweetness.

This lamb stew is a complete meal in itself, offering a perfect balance of protein, vegetables, and hearty flavors. It is best served piping hot, garnished with a sprig of fresh thyme, and accompanied by crusty bread, which can be used to soak up the savory broth. The combination of tender lamb, aromatic vegetables, and a rich, flavorful broth ensures that every spoonful of this stew is a satisfying and indulgent experience.

Whether you are seeking a comforting meal on a chilly evening or looking to impress guests with a wholesome and delicious dish, this lamb stew is a surefire winner. Follow the step-by-step instructions to create a culinary masterpiece that will leave everyone at the table asking for seconds.

INGREDIENTS:

• 2 x 1kg boned rolled lamb shoulders, fat trimmed, cut into 4cm pieces
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 2 tablespoons plain flour
• 750ml (3 cups) Campbell’s Real Stock Chicken
• 3 garlic cloves, crushed
• 6 fresh thyme sprigs
• 250ml (1 cup) dry white wine
• 16 (about 950g) chat (baby coliban) potatoes, halved
• 3 dried bay leaves
• 2 bunches spring onions, ends trimmed
• 2 bunches baby (Dutch) carrots, ends trimmed, peeled
• 230g (1 1/2 cups) frozen green peas
• 300g green beans, topped
• Crusty bread, to serve

INSTRUCTIONS:

1. Step 1 – Heat the oil in a large stockpot over medium-high heat. Add a third of the lamb and cook, turning, for 3-4 minutes or until brown. Transfer to a plate. Repeat, in 2 more batches, with the remaining lamb, reheating the pan between batches.
2. Step 2 – Add the flour, tomato paste, and garlic and cook, stirring, for 2 minutes. Remove from heat and whisk in the stock and wine. Add the thyme and bay leaves and bring to the boil over high heat. Return the lamb to the pan. Reduce heat to low and simmer, covered, stirring occasionally, for 1 hour 10 minutes.
3. Step 3 – Add the potatoes to the lamb mixture and cook, covered, for 30 minutes. Uncover and cook, stirring occasionally, for 10 minutes or until the sauce thickens.
4. Step 4 – Meanwhile, cook the carrots in a large saucepan of boiling water for 3-4 minutes or until tender. Transfer to a plate. Repeat with the spring onions and the beans.
5. Step 5 – Add the carrots, onions, beans, and peas to the lamb mixture and cook for 2-3 minutes or until heated through. Taste and season with salt and pepper.
6. Place the lamb mixture in a large serving dish and serve immediately with crusty bread if desired.