Navarin Printanier: Lamb and Vegetable Stew

4.27.2012

I´m excited about this recipe because the cold weather has started to arrive to this latitude, so a lamb and vegetable stew is a very good idea.
Today´s recipe from Around My French Table, for our FFWD group, is Navarin Printanier. A very hard to retain couple of words for a tasty braised lamb stew. Full of veggies and melt-in-your-mouth pieces of lamb.
I got back last night from a fairly long trip, a twenty hour flight from the United States. I had left a lot of posts ready but hadn´t had time to do this dish. I figured I had a few days, you know, since I just got back from a long trip, but then I read this post and my guilty twin surfaced. So I dashed across the street to the supermarket and even found a piece of lamb. The rest was a bit of a trade-off. Red onions instead of small white ones, no turnips and green beans instead of peas.
The meat is cut up in pieces and seared in olive oil. A bit of flour is added to the pot, roux-style, and then broth is added and cooked for a long while, together with tomato paste (a great ingredient for so many things), thyme, bay leaf, garlic and parsley, the flour nicely thickening the liquid.
The different part, and which I like a lot, is done with the vegetables. They (onions, carrots and turnips), are seared in a skillet with butter and then caramelized a bit with the aid of a couple tablespoons of sugar. I could have eaten them right there.  
Vegetables caramelizing
They are then mixed with the lamb and some potatoes. I also deglazed the skillet where the veggies had been with some broth and added it to the pot, since the idea of leaving that caramelized flavor there killed me; it´s the best part.
Then everything goes into the oven. Now, I would normally just leave it to simmer away right there in the stove, but the recipe said oven; so oven it was.

Before going into the oven

Right out of the oven
My dinner, after two days of airport and bad food, was incredible. A good chunk of fresh french bread was missing though. And I suspect that, like any good stew, it´s even better the next day, slowly reheated.
This is a great recipe, much like a well-made beef bourguignon. There´s not really much work involved, especially if you have a nice, defatted, already cut piece of lamb.
It´s another very forgiving one… beef for lamb, any vegetables, any herbs you like…you get the picture.

16 comments:

  1. I deglazed the veggie skillet too! It was a "just gotta do it" thing. Lucky you with a supermarket right across the street.

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  2. Looks and sounds like you prepared a wonderful and delicious lamb stew. I am glad that you liked the lamb - my family and I enjoyed it very much. Very nice photos and great post! I hope that you will get some "quiet" over the weekend...

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    1. I´m catching up on my sleep this weekend!

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  3. This was a very forgiving recipe (even if you didn't totally follow it like I did...). I hope you have recovered from your journey!

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  4. I love finding other people who do things like make a lamb stew after an otherwise exhausting day. Way to go!! :)

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  5. Just lovely, Paula! We're a little late this week - we'll be making this for our nephew tomorrow night. Thanks for the preview!

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    1. You´re on time. Seems like most of us were a bit late with this one, but it´s turning out to be a hit from what I´m reading!

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  6. Isn't nice to sit down to a great dinner after an exhausting day? This was a wonderful recipe. Also, I love your serving dish. So pretty!!!

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    1. The serving dish was passed down to me by my grandmother and her father bought almost a decade ago!

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  7. Your stew looks wonderfully delicious! Perfect for a cold evening! I also love your serving dish…beautiful! Have a great weekend!

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  8. Thanks Kathy, and enjoy your weekend as well!

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  9. It looks wonderful, Paula. I am so impressed that you felt like cooking this after such a long flight! But, I know that it was worth it because the stew is so very tasty. Glad you also enjoyed this one.

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  10. What a perfect meal to revitalize you after a long trip. I think it was the ultimate comfort food, and it looks delicious!

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  11. Your presentation dish and lid looks wonderful. What a nice treat for you (though some work involved) after a long flight!

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