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Lamb Stew with Root Vegetables (Navarin d’Agneau)

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 mins
Cook Time 1 hr
Total Time 1 hr 45 mins
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) Turnip, Carrots, Parsnip, Celery Root, Potatoes a mixture, 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 - Cook’n With Class Experiences

Let’s Eat the World - Cook’n With Class Experiences

Cook’n With Class has been in operation since 2007 in Paris offering French cooking classes (in English), to visiting tourists and locals interested in learning about the art of French cuisine from baking, French desserts, and French market classes that include market tours.

Chef Eric Fraudeau, who worked both in France and internationally (in Mexico, the United States, and Canada), along with his wife Yetunde Oshodi-Fraudeau, opened a second cooking school in southern France (Cook’n With Class Uzes) in 2015 focused on Mediterranean and Provencal Cuisine with hands-on French market classes and their very popular culinary holiday tour - The Week in Uzès. 2020 saw the birth of their latest brand which has since replaced their southern French cooking school - Let’s Eat The World - Cook’n With Class Experiences. Let’s Eat The World continues the tradition of Cook’n With Class to offer quality culinary experiences with vacation tours, masterclass workshops, and now, online cooking classes to bring French, Mediterranean, and Spanish cuisine directly into the homes of food and travel enthusiasts.

Join Chef Eric for a Week in Uzes, a Week in Paris, & coming soon, a Week in Seville for food and wine adventures you will not soon forget. And for those of you who can’t travel or who want to bring the taste of travel into your home kitchen, be sure to check out their online cooking classes.

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