For the fashion-conscious, the arrival of spring in Paris means that it's out with the winter wardrobe and in with the spring one. The same goes for stews. Forget your winter boeuf bourguignon, it's so last season! Navarin d'agneau printanier, a lamb stew with fresh vegetables, is what should be bubbling away in your kitchen.
Total:
2 hr 25 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 tablespoon olive oil
  • 36 ounces/1 kilogram lamb neck, cut into pieces
  • 2 garlic cloves, crushed to a paste
  • 1 onion, finely chopped
  • 4 carrots, cut into chunks
  • 2 sprigs of thyme
  • 1 bay leaf
  • 3 1/2 ounces/100 grams green beans
  • 3 1/2 ounces/100 grams fresh or frozen peas
  • Salt and freshly ground black pepper

Directions

Heat the olive oil in a large flameproof casserole (cocotte) and brown the meat, garlic and onions. Add the carrots, thyme, bay leaf and enough water to cover the meat by at least a couple of centimetres. Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan. Cook until the meat is tender, 1 1/2 to 2 hours. 

About 5 minutes before serving, add the beans and peas to the lamb. Cook until the vegetables are tender. Season with salt and freshly ground black pepper, and serve straightaway.

Categories:

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Spring Lamb Stew

Recipe courtesy of Alex Guarnaschelli

Lamb Stew

Recipe courtesy of Wildflour Cooking Company

Aromatic Lamb Shank Stew

Barley and Lamb Stew

Recipe courtesy of Alton Brown

Chanakhi (Lamb Stew)

Recipe courtesy of Pirosmani

Greek Lamb Stew

Lamb Stew with Orange

Recipe courtesy of Ellie Krieger

On TV

So Much Pretty Food Here