French · Lunch · Dinner
Lamb Stew with Spring Vegetables
Navarin d'agneau printanier
Tender chunks of lean lamb braised in a light tomato and thyme sauce, finished with a colourful mix of baby carrots, turnips, new potatoes, peas and green beans. A bright, comforting French classic that celebrates spring.
- Prep
- 25 min
- Cook
- 105 min
- Total
- 130 min
- Serves
- 6
Calories come from: Carbs 34% · Fat 30% · Protein 36%
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Ingredients
For 6 servings- 750 gLean lamb shoulder, trimmed of visible fat and cut into 4 cm cubes
- 1 tbsp14 gOlive oil
- 1 medium150 gOnion, chopped
- 2 cloves6 gGarlic, crushed
- 1 tbsp8 gAll-purpose flour
- 1 tbsp16 gTomato paste
- 3 cups720 gLow-sodium chicken broth
- 4 sprigsFresh thyme sprigs
- 2 leavesBay leaves
- 1 cup150 gPearl onions, peeled
- 2 cups250 gBaby carrots, scrubbed
- 2 cups250 gBaby turnips, halved
- 10 small400 gNew potatoes, halved
- 1 1/2 cups150 gGreen beans, trimmed and halved
- 1 cup150 gFrozen peas
- 3/4 tspSalt
- 1/2 tspBlack pepper, ground
- 2 tbsp5 gFresh parsley, chopped
Steps
- 1
Pat the lamb cubes dry and season with half the salt and the pepper.
- 2
Heat the olive oil in a large heavy casserole over medium-high heat.
- 3
Brown the lamb in two batches, about 4 minutes per batch, then set aside on a plate.
- 4
Lower the heat to medium, add the chopped onion and cook for 4 minutes until softened.
- 5
Stir in the garlic and cook for 30 seconds.
- 6
Return the lamb and its juices to the pot, sprinkle over the flour and stir for 1 minute.
- 7
Stir in the tomato paste, then pour in the broth, scraping up the browned bits from the bottom.
- 8
Add the thyme and bay leaves and bring to a gentle simmer.
- 9
Cover and simmer gently for 60 minutes, stirring occasionally.
- 10
Skim off any fat from the surface with a spoon.
- 11
Add the pearl onions, carrots, turnips and potatoes, cover and simmer for 25 minutes until the vegetables are tender and the lamb is very soft.
- 12
Add the green beans and peas and cook uncovered for 6 to 8 minutes until bright green and tender.
- 13
Remove the thyme sprigs and bay leaves, then taste and add the remaining salt if needed.
- 14
Sprinkle with parsley and serve hot.
Swaps, storage and make-ahead
Swaps
- Use bone-in lamb neck or lean beef chuck instead of lamb shoulder if lamb is hard to find, adding extra simmering time for neck pieces until tender.
- Replace the flour with 1 tbsp cornstarch mixed with a little cold water, stirred in near the end, and choose a broth labelled gluten-free to make the whole stew gluten-free.
- Swap the baby turnips for chunks of parsnip or extra new potatoes if turnips aren't available.
- Use frozen green beans and frozen pearl onions instead of fresh to save prep time.
Storage
Cool and refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot throughout. The stew can be frozen for up to 3 months, though the potatoes may turn a little grainy after thawing.
Make ahead
Braise the lamb through the 60-minute simmer up to 2 days ahead, chill it, then lift off the solid fat before reheating and adding the vegetables. You can also peel the pearl onions and trim the vegetables a day in advance and keep them chilled.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenCelery
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (505 g) | Per 100 g | |
|---|---|---|
| Calories | 339 kcal | 67 kcal |
| Protein | 30.7 g | 6.1 g |
| Carbohydrates | 29.2 g | 5.8 g |
| of which sugars | 9.2 g | 1.8 g |
| Fiber | 6.1 g | 1.2 g |
| Fat | 11.2 g | 2.2 g |
| of which saturated | 3.4 g | 0.7 g |
| Sodium | 729 mg | 144 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
