No-one makes a stew quite like the French. Always flavourful, always tender, always good enough for a dinner party, let alone the average family meal. Lamb Navarin with Mushrooms and Peas bit.ly/29TyMnR is my current food crush. Enjoy! #stew #winterwarmer #peas #umamifoods #frenchflair #weekenddinnerparty #lambshoulder #homemade #homemadeisbest #slowcooking #familymeals #sundaylunchLamb Navarin with Mushrooms and Peas
2tbsp extra virgin olive oil
800g boneless lamb shoulder, trimmed and cut into 12 pieces
salt and freshly ground black pepper
1 brown onion, diced
4 sprigs thyme
1tbsp plain flour
250ml (1 cup) strong chicken or beef stock
2 tomatoes, diced
2 garlic cloves, crushed
1 large carrot, diced
300g button mushrooms, sliced
130g (1 cup) fresh or frozen peas
¼ cup chopped parsley
1 Preheat the oven to 140ºC. Heat half the oil in an ovenproof casserole over high heat. Brown the lamb, in batches until golden. Return all the meat to the pan and season with salt and pepper.
2 Add the onion and thyme and stir for 1 minute. Sprinkle over the flour and stir to coat the meat, then add the stock, tomatoes, garlic and carrot. Cover the pan with foil, then a tight-fitting lid and cook for 2 hours or until the meat is very tender. Remove from the oven.
3 Just before the lamb is ready, heat the remaining oil in a large frying pan over medium heat. Add the mushrooms and cook until golden and tender. Meanwhile, cook the peas in lightly salted boiling water for 1-2 minutes or until tender. Drain, then stir the mushrooms and peas into the lamb stew. If the sauce is too runny, simmer the stew uncovered for 10 minutes or until the sauce has thickened slightly. Check the seasoning, then serve sprinkled with chopped parsley.