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Lamb Stew with Root Vegetables (Navarin d’Agneau)

Lamb · Let’s Eat the World · Main Course · Provencal Recipes · Taste

When the temperatures dip below zero on a cold winter’s day use that as the perfect reason to whip up a root vegetable and lamb stew – Navarin d’Agneau. Enjoy the dish with crusty bread, and a green salad.

Lamb Stew Navarin d’Agneau

Lamb Stew with Root Vegetables (Navarin d’Agneau)

Local free-range lamb is easy to find in Provence, so there are many typical dishes that you will find on menus. Navarin d’Agneau is a traditional slow-cooked stew made with root vegetables.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Main Dish
Cuisine French, Provencal
Servings 4 people

Ingredients
  

  • 1 lamb shoulder
  • 1/2 Litre (2 cups) white wine
  • 1 onion diced
  • 3 garlic cloves chopped
  • 2 ripe tomatoes cut into chunks
  • 1 tbsp parsley chopped
  • 2 tbsp flour
  • salt and pepper
  • 1 kg (2 lbs) root vegetables a mixture of turnip, carrots, parsnip, celery root, potatoes, cut in large cubes
  • 3 tbsps vegetable oil

Instructions
 

  • Sear the lamb in hot vegetable oil to brown each cube.
  • Remove and add all the vegetables except the roots vegetables, cook on high heat for 4 minutes then add the lamb, add the flour and stir well, add the wine, salt, and pepper, wait for the wine to boil, then add water to just cover.
  • Cook on a simmer for 40 minutes, then add all the root vegetables, cook 20 more minutes and let rest 30 minutes before serving.
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Let’s Eat the World

Let’s Eat The World - Culinary Experiences for Travel Lovers

Formerly known as Cook’n With Class Uzès, Let’s Eat The World - Culinary Experiences for Travel Lovers continues the tradition of offering exceptional culinary adventures around the globe. Founded by Yetunde Oshodi-Fraudeau, a passionate food and travel expert, Let’s Eat The World builds on the success of the original Cook’n With Class brand, which started in 2007 in Paris. Our cooking classes, taught in English, have introduced countless tourists and locals to the art of French cuisine, from mastering traditional French baking to creating exquisite desserts and exploring bustling French markets.

In 2015, alongside her husband, Chef Eric Fraudeau, Yetunde expanded the Cook’n With Class brand to southern France with the opening of Cook’n With Class Uzès, focusing on Mediterranean and Provencal cuisine. This location quickly gained popularity with its hands-on French market classes and the beloved culinary holiday tour - A Week in Uzès.

In 2020, recognizing the desire for more diverse culinary experiences, Yetunde launched the new brand, Let’s Eat The World - Culinary Experiences for Travel Lovers. This rebranding marks an exciting evolution from a local cooking school to a global culinary adventure brand. Under Yetunde's leadership, Let’s Eat The World now offers a range of experiences, including vacation tours, masterclass workshops, and innovative private online cooking classes that bring the flavors of French, Mediterranean, and Spanish cuisine directly into your home.

Chef Eric Fraudeau serves as the head chef for our Uzès location and acts as the culinary advisor for all of our tours, ensuring that each culinary experience is rooted in authenticity and excellence.

Join us for unforgettable food and wine adventures, whether it's in Uzès, Paris, Seville, Spain, Parma, Italy, or Tbilisi, Georgia, with even more exciting destinations on the horizon. For those who prefer the comfort of their own kitchen, our online cooking classes are the perfect way to experience the flavors of travel from home.

Discover the world through food with Let's Eat The World, and follow us on social media for updates and a behind-the-scenes look at our culinary journeys!

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