This spring stew, known as a navarin or ragoût in France, features seasonal lamb and uses tender young vegetables that add a fresh flavor to the hearty mix. While a braised dish like this takes a little time, it can be prepared entirely in advance, making it perfect for entertaining. Source: EatingWell Magazine, Spring 2004

Victoria Abbott Riccardi
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Ingredients

Directions

  • Season lamb with salt and pepper. Heat oil in a large deep skillet or Dutch oven. Add the lamb and cook, turning from time to time, until browned on all sides, about 6 minutes. Transfer to a plate.

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  • Add carrot and onion to the pan; cook, stirring often, until lightly browned, about 3 minutes. Sprinkle flour over the vegetables; stir to coat. Add wine and scrape up any browned bits. Simmer until reduced slightly, 2 to 3 minutes.

  • Add broth, tomatoes, garlic and rosemary; bring to a simmer. Return the lamb to the pan. Reduce heat to low, cover and simmer for 1 1/4 hours, checking from time to time to make sure it does not boil too rapidly.

  • Stir in pearl onions, turnips and carrots. Simmer, covered, until the lamb and vegetables are tender, about 30 minutes.

  • Add peas and heat through. Sprinkle with parsley and serve.

Tips

Make Ahead Tip: Prepare through Step 4. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Reheat on stovetop, in microwave or oven.

Tip: To peel pearl onions: Cook in boiling water for 1 minute. Drain. Peel when cool enough to handle.

Nutrition Facts

420 calories; 13.7 g total fat; 126 mg cholesterol; 529 mg sodium. 16.4 g carbohydrates; 43.2 g protein; Full Nutrition

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/02/2014
Deep flavors! I substituted beef chuck for the lamb and mushrooms for the peas. Instead of flour I used cornstarch which provided a silky smooth texture to the gravy. My husband and i both had 2nd helpings. Flavors were wonderful! Read More
Rating: 5 stars
10/30/2011
Really good and hearty dish. Great for a sunday dinner! Read More
Rating: 5 stars
10/30/2011
Definitely keeping this one in my arsenal came out so good! I barely even touched my wine by the time the dish was consumed! Read More
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