Lamb Navarin is a classic hearty French stew. This tradtional chunky stew is the perfect cold wather dish and it pairs delightfull with our Merlot.
- 2 tablespoons vegetable oil
- 3 1/2 pounds boneless lamb shoulder, cut into 1-inch cubes
- 3 garlic cloves, finely chopped
- 2 medium onions, peeled and diced
- 3 tablespoons flour
- 1 cup Murphy-Goode Merlot
- 2 cups beef stock
- 1 cup canned tomatoes with juice, seeded & crushed
- 1 tablespoon chopped fresh rosemary
- 2 teaspoon fresh thyme
- 1 bay leaf
- 4 carrots, peeled and cut into 1 1/2-inch pieces (or 16 baby carrots)
- 2 large turnips, peeled and cut into 1 1/2-inch pieces (or 1/2 pound baby turnips)
- 2/4 cup peas
- 1/2 pound young string beans, trimmed
- salt & freshly ground pepper
- chopped chervil
- In a large casserole, heat vegetable oil over med-high heat.
- Season lamb cubes with salt and pepper, add to casserole and brown well on all sides.
- Add garlic and diced onions and cook about 8 minutes or until onions are soft.
- Add wine and cook for 3 minutes, scraping bottom of pan.
- Add stock, tomatoes, rosemary, thyme and bay leaf.
- Bring to a boil then reduce heat to low; cover and cook about 1-1/2 hours.
- Remove meat from casserole and place in large bowl.
- Reduce sauce over high heat, about 10 minutes or until thickened.
- Skim off fat and strain sauce over meat, discarding solids.
- Return the meat and sauce to casserole. (The navarin can be made ahead up to this point. Cover and refrigerate for up to 2 days. Reheat then continue.)
- Bring small saucepan of water to a boil.
- Add carrots, peas and turnips to the boiling water and cover.
- Simmer for 5 minutes or until vegetables are tender.
- Stir the carrots, turnips and peas into the lamb in the casserole and heat through.