Entrée: France – Navarin d'Agneau (Classic French Lamb Stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 lb (900 g) leg of lamb, cut into 1 1 / 2–2 inch (3.81 to 5.08 cm) pieces
2 tbsp (30 ml) butter and/or olive oil
2 onions, chopped
3 carrots, cut into chunks
2 turnips or parsnips, cut into chunks
2 tbsp (30 ml) tomato paste
1 cup (240 ml) dry white wine or red wine
2 cups (480 ml) lamb or chicken stock
Bouquet garni (thyme, bay leaf, parsley stems)
1 cup (150 g) peas, fresh or frozen
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Show original ingredient measurements

2 lb / 900 g leg of lamb, cut into 1 1 / 2–2 inch pieces
2 tbsp butter and/or olive oil
2 onions, chopped
3 carrots, cut into chunks
2 turnips or parsnips, cut into chunks
2 tbsp tomato paste
1 cup (240 ml) dry white wine or red wine
2 cups (480 ml) lamb or chicken stock
Bouquet garni (thyme, bay leaf, parsley stems)
1 cup (150 g) peas, fresh or frozen
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

1. Season lamb pieces with salt and pepper. Brown in batches in a heavy pot with butter/olive oil; remove and set aside.  
2. Sauté onions in the same pot until translucent, add carrots and turnips and cook briefly. Stir in tomato paste.  
3. Return lamb to pot, add wine to deglaze, then add stock and bouquet garni. Bring to a simmer.  
4. Cover and simmer gently for about 1.5–2 hours until lamb is tender.  
5. Add peas in the last 10–15 minutes of cooking; adjust seasoning. Remove bouquet garni.  
6. Serve hot, sprinkled with chopped parsley and accompanied by crusty bread or boiled potatoes.