Navarin Printanier, a most delectable lamb stew with its carrots, onions, turnips, potatoes, peas, and green beans, is presumably done in the spring when all the vegetables are young and tender. But as it can be made any time of the year, it is not a seasonal dish any more thanks to deep freezing. The written recipe is long as each detail is important if the navarin is to taste like a French masterpiece. But none of the steps is difficult and everything except the addition of the green vegetables at the very end may be made ready in the morning although I prefer to do it the day before. The stew can then be finished in 10 to 15 minutes just before dinner time.
With the stew serve hot French bread, and a red Beaujolais or Bordeaux wine, a chilled rose, or a fairly full-bodied, dry, chilled white wine such as a Macon, Hermitage, or one of the lesser Burgundies.
Navarin Printanier is one of Madame Mere's most favorite recipes. That and anything shrimp. I have been making Julia Child's recipe for her ever since I can remember. It is always met with a big smile.
As with all long recipes, read it through to the end before you start. I have adapted the recipe format to make it simpler for you.
Here is a menu that I think works particularly well on this occasion or for a Spring lunch.
Mother's Day Or Spring Lunch Menu
Le Bernardin Salmon Rilletes
Navarin Printanier
or
Other Mother's Day Menus
here.
here and
here.
Julia Child's Navarin Printanier
For 6 people
Preheat oven to 450 degrees.
3 lbs. Lamb stew meat
2 to 4 Tb rendered fresh pork fat or cooking oil
A 10- to 12-inch skillet
A fireproof covered casserole large enough to hold the meat, and all the vegetables to come
Cut the lamb into 2-inch cubes and dry with paper towels. The meat will not brown if it is damp. Brown a few pieces at a time in hot fat or oil in the skillet. As they are browned, place them in the casserole.
1 Tb granulated sugar
Sprinkle the lamb in the casserole with sugar and toss over moderately high heat for 3 to 4 minutes until the sugar has caramelized. This will give a fine amber color to the sauce.
1 tsp salt
1/4 tsp pepper
3 Tb flour
Toss the meat with the salt and pepper, then with the flour. Set casserole uncovered in middle level of preheated oven for 4 to 5 minutes more. This browns the flour evenly and coats the lamb with a light crust. Remove casserole and turn oven down to 350 degrees.
2 to 3 cups brown lamb- or beef-stock or canned beef bouillon
3/4 lb. ripe, red tomatoes, peeled, seeded, juiced, and chopped (1 cup of pulp), page 505; or 3 Tb tomato paste
2 cloves mashed garlic
1/4 tsp thyme or rosemary
1 bay leaf
Pour out the fat; add 2 cups of stock or bouillon to the saute skillet. Bring to the boil and scrape up coagulated saute juices. The pour the liquid into the casserole. Bring to the simmer for a few seconds shaking and stirring to mix liquid and flour. Add the tomatoes or tomato paste and the other ingredients. Bring to the simmer for 1 minute, then add more stock if necessary; meat should be almost covered by liquid.
Put the lid on the casserole and set in lower third of preheated oven; regulate heat so casserole simmers slowly and regularly for 1 hour. Then pour the contents of the casserole into a sieve set over a bowl. Rinse out the casserole. Remove any loose bones and return the lamb to the casserole. Skim the fat off the sauce in the bowl, correct seasoning, and pour sauce back into casserole. Then add the vegetables which have been prepared as follows:
6 to 12 peeled "boiling" potatoes
6 peeled carrots
6 peeled turnips
12 to 18 peeled white onions about 1 inch in diameter
While the lamb is simmering, trim the potatoes into ovals 1 1/2 inches long, and cover with cold water until ready to use. Quarter the carrots and turnips, cut them into 1 1/2 inch lengths, and, if you have the patience, trim the edges to round them slightly. Pierce a cross in the root ends of the onions so they will cook evenly.
Press the vegetables into the casserole around and between the pieces of lamb. Baste with the sauce. Bring to the simmer on top of the stove, cover and return to the oven. Regulate heat so liquid simmers slowly and steadily for about an hour longer or until the meat and vegetables are tender when pierced with a fork. Remove from oven, tilt casserole, and skim off fat. Taste sauce again, and correct seasoning.
1 cup shelled green peas
1/4 lb. or about 1 cup green beans cut into 1/2-inch pieces
3 quarts boiling water
1 1/2 Tb salt
While the casserole is in the oven, drop the peas and beans into the boiling salted water and boil rapidly, uncovered, for 5 minutes or until the vegetables are almost tender. Immediately drain in a colander. Run cold water over them for 2 to 3 minutes to stop the cooking and to set the color. Put aside until ready to use.
(*) May be prepared ahead to this point. Set casserole aside, cover askew. Bring to the simmer on top of the stove before proceeding with recipe.
Shortly before serving, place the peas and beans in the casserole on top of the other ingredients and baste with the bubbling sauce. Cover and simmer about 5 minutes or until the green vegetables are tender.
Serve the navarin from its casserole or arrange it on a very hot platter.
VARIATIONS
The preceeding navarin is a model for other stews. You may, for instance, omit the green beans, peas, and potatoes, and add navy beans or lentils simmered in salt water until almost tender, or canned kidney beans, then finish them off for half an hour with the lamb.
Excerpted from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck with permission from Alfred A. Knopf. All rights reserved.
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