French lamb stew (Navarin)
- 30 ml (2 tbsp) butter
- 60 ml (1/4 cup) all-purpose flour
- 30 ml (2 tbsp) vegetable oil
- 15 ml (1 tbsp) butter
- 600 g (1 1/4 lb) lamb shoulder, cut in 3 cm (1 1/4 in.) cubes
- Salt and freshly ground black pepper
- 2 medium onions, minced
- 15 ml (1 tbsp) garlic, minced
- 250 ml (1 cup) dry white wine
- 500 ml (2 cups) demi-glace sauce
- 15 ml (1 tbsp) tomato paste
- 1 bay leaf
- 2 ml (1/2 tsp) dried thyme
- 1/2 turnip, cut in sticks
- 2 large carrots, cut in sticks
- 3 celery stalks, cut in sticks
- 80 ml (1/3 cup) frozen peas
- In a saucepan, melt the butter over medium heat.
- Add the flour and stir.
- Cook for 2 to 3 minutes, stirring regularly until the roux just begins to change colour.
- Set aside.
- In an enamelled cast-iron casserole, heat the oil and butter over high heat.
- Sear the lamb on all sides for 3 to 4 minutes. Season.
- Remove the meat and set aside.
- Remove almost all the fat.
- Cook the onion for 2 to 3 minutes until translucent.
- Add the garlic and cook for another minute, stirring constantly.
- Add white wine an reduce by two-thirds.
- Add the demi-glace sauce, tomato paste, bay leaf and thyme. Stir well.
- Place the lamb back into the casserole.
- Cover and simmer over low heat for 1 hour without stirring.
- After 1 hour of cooking, temporarily turn off the heat.
- Transfer almost all of the cooking liquid into another saucepan.
- Bring to a boil.
- Gradually add the roux, stirring with a whisk. Do not add all of the roux as your sauce will need to be thickened more or less depending on the demi-glace used.
- Simmer for 2 to 3 minutes.
- Pass the sauce through a sieve above the casserole.
- Place the casserole back on the heat.
- Add the vegetables (except the peas).
- Cover and simmer for about 30 minutes.
- Five minutes before the end of the cooking time, check the seasoning as well as the tenderness of the meat.
- Add the peas and cook for 5 minutes.
- Serve immediately with buttered noodles or rice pilaf on the side.