Navarin of Lamb

Navarin of Lamb
  • 4 servings
  • 0:40 Preparation
  • 4:45 Cooking
  • 5:25 Total Time

Ingredients

Add all
  • 1 1/2 lb
    (680 g)

    cubed lamb

  • Salt and pepper to taste

  • 2 Tbsp.
    (30 mL)

    canola oil

  • 2 Tbsp.
    (30 mL)

    flour

  • 2 cups
    (500 mL)

    beef broth

  • 2 Tbsp.
    (30 mL)

    tomato paste

  • 1

    carrot, sliced

  • 3

    pearl onions

  • 2

    garlic cloves, chopped

  • 1

    thyme

  • 1

    parsley

  • 0.500

    turnip, cubed

  • 2

    potatoes, cubed

  • 10

    green beans, cut in two

  • 1/2 cup
    (125 mL)

    green peas, drained

  • Chopped fresh parsley to taste

Preparation

Salt and pepper lamb.

In a skillet, heat oil over medium-high heat and brown meat.

Sprinkle with flour and stir in beef broth.

Transfer mixture to the slow cooker.

Add tomato paste, sliced carrot, pearl onions, garlic and herbs.

Cook on medium setting for 4 hours.

Add turnip and potatoes and cook for another 30 minutes.

Add green beans and green peas and cook for another 15 minutes.

Adjust seasoning.

Serve sprinkled with chopped parsley.

Source: Académie Culinaire

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007