Navarin means “Spring-y” (I think!) so this lamb navarin slow cooker recipe is the perfect stew for this time of year. Imagine replacing the pasta in Pasta Primavera with lamb and you get close. I’m not that into stews so you know this has to be good.
Ingredients for 4:
1- 1/2 lbs / 500-750 g stewing lamb, cut into bite size pieces (I used the cheapest frozen stewing lamb and it was still great cooked for this long)
3 tbsp olive oil
1 tbsp sugar
salt and pepper to taste
3 tbsp flour
5 cups/ 1.25 L lamb stock, made up with 1 cube (i.e. a light stock)
2 tomatoes, peeled and chopped
2 garlic cloves, minced
1/2 tsp thyme
1 bay leaf
2 large onions, chopped
12 small or new potatoes, scrubbed
4 carrots, scraped and cut into 1 inch/ 3cm lengths
2 cups or about 400 g fresh or frozen peas
1 cup / or about 300g green beans, cut into 1 inch/3 cm lengths
Put the potatoes, onions and carrots into the slow cooker.
Sprinkle the meat with the sugar, flour, salt and pepper and brown it in a large frying pan or skillet, using the olive oil. Add to the cooker.
Add everything else except the peas and beans to the slow cooker and cook on Low for 6 – 8 hours or High for 3-4.
Check the potatoes are cooked and add the peas and beans half an hour before you want to eat. Check everything is piping hot before you serve if you used the frozen peas.
This was a pretty and very flavoursome meal. It looks like a lot of ingredients but, because the vegetables are in big chunks, it wasn’t too labour-intensive to prepare. Good, rustic French cooking at its best with a refeshingly light touch after all the heavier food we’ve enjoyed over the winter. You’re going to feel all Julia Child. Bon appetit!