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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)
Print Recipe
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.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
1 hour 30 minutes
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
1 hour 30 minutes
Lamb Stew Navarin d’Agneau
Lamb Stew with Root Vegetables (Navarin d’Agneau)
Print Recipe
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.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
1 hour 30 minutes
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
1 hour 30 minutes
Ingredients
Servings: people
Instructions
  1. Sear the lamb in hot vegetable oil to brown each cube.
  2. 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.
  3. 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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Cookn with Class Uzes

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 this very important part of French culture. The school offers classes from French Market to Bread Baking and Macarons. Chef Eric Fraudeau, who worked both in France and internationally, along with his wife Yetunde Oshodi-Fraudeau, opened their second school, Cook’n With Class Uzès in 2015 in the sunny south of France, this time focusing on Provençal and Mediterranean cuisine. They also offer a 5 day/ 7 night culinary holiday package (Week in Uzès), including accommodations, with tours, tastings and of course cooking.

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