This easy lamb stew recipe is flavorful and comforting, the lamb is cooked in broth with potatoes, carrots and favas until fork tender, delicious all year round!
This lamb stew is called “lamb navarin” in France where it originated, it’s a stew made with deboned lamb shoulder meat cut in small cubes, potatoes, carrots and peas or flageolets beans.
I like to cook this lamb stew on my stove into a lidded Dutch oven, I cook it on low for an hour or until the meat is fork tender.
This lamb stew is typically one of these recipes where it’s worth doubling the ingredients and freeze half for a delicious ready-made meal on your next busy day!
I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!
2-pounds (900 g.) lamb shoulder or leg, fat removed, cut in small chunks
8 or 10 small potatoes, peeled, cut in half
6 medium carrots, peeled and cut in chunks
15 cremini mushrooms
1 head garlic, top part cut away
1 1/2 cups (200 g.) frozen green peas
1 tbsp. dry thyme or herbs of Provence
1 tbsp. tomato paste
Salt and pepper to taste
4 cups (1-liter) vegetable broth, hot
Some olive oil and butter for cooking
Into a Dutch oven, heat some olive oil and 2 tbsp. butter on medium/high, coat the lamb cubes with flour, brown the meat on all sides, lower the heat to medium/low
Add all the vegetables, except the green peas, add salt (carefully depending on how savory is your broth) and pepper to taste, sprinkle the thyme, add all the broth and tomato paste, stir to distribute the paste, cover and cook for about an hour to 90 minutes on a gentle simmer, or until the meat is fork tender
From now on, do not toss the stew so as not to break the potatoes, rather baste it if needed
Add the green peas for the last 5 minutes of cooking, taste and adjust seasoning
At the end of cooking time, the garlic will be spreadable, spread it on toasted slices of bread
Serve the lamb stew in shallow plates
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