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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.

Victoria Abbott Riccardi
Source: EatingWell Magazine, Spring 2004

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 43.2g; carbohydrates 16.4g; dietary fiber 4.1g; sugars 6.9g; fat 13.7g; saturated fat 4.4g; cholesterol 125.6mg; vitamin a iu 2356IU; vitamin c 28.2mg; folate 84.7mcg; calcium 69.2mg; iron 5.6mg; magnesium 78.6mg; potassium 988.2mg; sodium 528.7mg; thiamin 0.4mg.
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