FFWD – Navarin Printanier

Lovely, rich stew.

Over the next little while, I’m going to try and catch up on a few French Fridays dishes that I’ve made, but haven’t managed to post about. I’m starting with a really good one.

Navarin Printanier is nothing like my mother’s Irish stew. Don’t get me wrong, my mother’s lamb stew is so good that my brother (a chef) adapted it for use on his menus. It’s a traditional, slow-cooked on the stovetop version, light and flavourful. Navarin Printanier is a braise, giving lamb the sort of treatment usually reserved for beef.

I love the methods used in this recipe. The braising itself makes the lamb tender, of course, but it’s not just that. The vegetables are sautéed in butter before being added to the pan and manage to retain the shiny vibrancy the sauté gives them. Beef stock and tomato paste (I used one infused with garlic, which was really nice) make a lovely, rich sauce flavoured with thyme, bay leaf, and parsley.

Beautiful colour on sautéed vegetables.

My mother and I cut up two shoulder roasts for this stew, removing the ribs for use another day. We were able to cut off almost all the fat from the lamb as we cubed it, which meant that the stew wasn’t at all greasy. Labour-intensive, but totally worth it.

I deviated from the recipe here and there, using rutabaga in place of turnip, adding about three times the tomato paste and thyme called for, and forgetting entirely to add the peas. Stews are very forgiving. This stew was delicious enough that I won’t reserve it just for spring, though it’s a worthy showcase for the year’s first vegetables.

You can find many other blogged descriptions of this FFWD recipe here: Navarin Printanier

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8 thoughts on “FFWD – Navarin Printanier

  1. This was one of my favorites and its lack of ‘flash’ doesn’t do its sublimeness justice. I will need to start posting the ones I never posted. Seem like a good idea.

  2. This was such a great stew and one we enjoyed so much. I will be making this often when the weather is cooler. I wonder if I browned the shoulder how it would turn out in a slow cooker. I’ve been trying to use a slow cooker now that it is getting warm and I bet this one would easily adapt. Hmm…just might do this soon as I would be lovely to come home to this ready to eat. I hope you are having a great weekend!

    P.S. I have a few recipes that I have missed and you are inspiring me to catch up on them. 🙂

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