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French-Style Lamb Navarin with Turnips and Green Peas
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into 1-inch cubes
  • 4 medium turnips, peeled and cut into 1-inch cubes
  • 1 cup green peas, fresh or frozen
  • 3 carrots, sliced into rounds
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 4 cups lamb broth
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the lamb cubes and brown them on all sides, about 6 to 8 minutes. Remove the lamb and set it aside.
  • Add the onion and garlic to the pot. Cook until the onion softens, about 4 minutes. Sprinkle in the flour and stir for 1 minute to coat the vegetables.
  • Return the lamb to the pot. Pour in the lamb broth and add the thyme, bay leaf, salt, and pepper. Bring the mixture to a simmer.
  • Add the turnips and carrots. Cover and cook on low heat for 1 hour, stirring occasionally, until the lamb is tender.
  • Stir in the green peas and cook uncovered for 5 more minutes. Remove the bay leaf before serving. Sprinkle with chopped parsley.

Notes

Add the peas at the very end so they stay firm and green. If the stew thickens too much during simmering, add a splash of extra broth. Leftovers taste even better the next day after the flavors settle. Store them in the fridge for up to three days and reheat gently on the stove.
Course: Main Course
Cuisine: French
Equipment: Large Pot, Cutting Board, Knife