In my culinary college classes, I always give a “word of the day”.

Yesterday’s word was Navarin, which inspired me to make some.

Navarin Lamb Stew

Although I don’t believe in Crock Pots, this is a meal that would actually suit the lazy cooking method because it’s a “set it and forget it” type cooking method.  However, real cooks would call this “Braising”.

Lamb Cubes Coated In Flour

Trim lamb cubes of excess fat and sinew, then coat them in seasoned flour.

Add Oil And Butter To Sauce Pan

Braising is a combination cooking method that starts with the high heat of saute and finishes with gentle poaching.

After the pan is heated to where water droplets evaporate, add 50/50 mixture of butter and olive oil.

Saute Lamb Cubes

Saute the coated lamb cubes in the butter/oil mixture and brown evenly on all sides.

Add Chopped Garlic To Lamb

Add chopped garlic to the lamb saute.

Deglaze With Red Wine

Add just enough red wine to coat the bottom of the pan, don’t drown it!

Simmer until most of the wine is evaporated.

Beef Stock Adds Moisture

This is where the cooking method changes from dry to moist cooking.

Add enough beef stock to cover all the ingredients in the pan.

Bias Sliced Carrots In Lamb Stew

The rest of the ingredients are entirely up to your personal desires.

I’ll add bias sliced carrots.

Add Onions To Lamb Stew

Since this stew will cook for hours, make sure all items are cut into large pieces, about the size of the lamb cubes.

Add White Beans To Lamb Stew

Most people will add potatoes here, I’ve chosen white kidney beans.

Sage Rosemary and Thyme

Lastly, my “spice team” is Sage, Rosemary and Thyme.

Add Tomato Paste and enough beef stock to cover all the ingredients.

Cover the pan and simmer VERY GENTLY for 5 hours or more and…

Navarin Lamb Stew

You’ll have created Navarin.  It’s a great dish for a cold winter night.

Serve over white rice or egg noodles and enjoy!

I’m constantly searching the internet for the latest food trends, safety issues and cool new techniques. Be among the first to know. “Like” Chef Todd Mohr on Facebook.