Navarin Is Lamb Stew


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

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

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

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 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 Lamb

Add chopped garlic to the lamb saute.

Deglaze With Red Wine

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

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

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

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

Add White Beans To Lamb Stew

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

Sage Rosemary and Thyme

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

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!

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About Chef Todd

Chef Todd Mohr is a Certified Culinary Educator who has empowered home cooks all over the world with the reliable, dependable, repeatable METHODS behind cooking that build confidence, generate creativity and enable anyone to cook with the ingredients THEY desire.

3 Comments

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  • Chef Todd
    Chef Todd
    5:15 PM - 17 January, 2019

    Hi Chuck!
    Fast learners often have to re-learn. No matter how long it takes to internalize a concept, you'll OWN it for the rest of your life.

  • chuck meyers
    chuck meyers
    8:02 PM - 16 January, 2019

    Thanks , it helps to see all spices and steps. Slow learner

  • Danny Kolotyluk
    Danny Kolotyluk
    8:41 PM - 14 July, 2015

    Looking at your method I think I see where I perhaps could have done a better job. I agree with the tomato paste and the red wine for more acid to help tenderize the meat. I also should have simmered longer and covered to also help tenderize the meat. Your spice combination reminds of English country cooking whereas I think my spice selection was more Mediterranean or Moroccan! Yours sound very good and I think I will try it next time I want to try braising. Thanks for the tips
    Regards
    Danny

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