Navarin of Lamb (French lamb stew) | Classic French Recipes
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- Опубликовано: 3 окт 2024
- BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! bit.ly/2KKgv1A This video recipe gives you step by step instructions on how to make an authentic lamb navarin which is a classic lamb casserole dish.
It is an entry level recipe that is easy to realize at home. cost wise that recipe is fairly inexpensive as It uses lamb shoulder meat. This dish in French is called Navarin d'agneau but it can be translated as a lamb stew recipe.
The ingredients below are enough to cater for 4 people.
Ingredients for the Navarin:
Lamb shoulder 800 grams without the bone.
100 grams of carrots
100 grams of onions
2 cloves of garlic
20 g of tomato paste
20 grams of flour
20 grams of butter
5cl of oil (with high smoke point)
1 bouquet Garni
a small bunch of curly Parsley
a few pinch of salt and pepper
6 potatoes (suited for boiling)
For the caramelized onions:
250 of pearl or small pickling onions.
10 grams of sugar
20 grams of butter
enough water just to cover the onions.
Link to the video on caramelised onions: • How to Glaze and caram...
The stew pan used in this video: amzn.to/294m3hw 
Хобби
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This is my 4th time preparing this gorgeous recipe.... let's give the Frenchman a round of applause please
Racist
@@vp5633 you have no idea what racism is an how it works
@@bostic3 hmmm quick to reply, clearly know you’re in the wrong. RACIST
@@vp5633 explain? 44 ppl liked my comment I guess they are confused
@@bostic3 44 racists
Stephon? looks nonchalant and off-handed but he is a master chef, and pretty young for his level of expertise. And I find his accent charming and relaxing.. He is the real deal
This guy is an international treasure !
Who is this genius? I've never heard of him. I've just used this recipe and the end result was better than any navarin I've tried in restaurants. Always good to stumble on vids like this, where the host actually knows what he's talking about.
Enough to serve 4 people!!!! I'd need this amount as a starter before dinner
cant believe your channel still hasnt blown up yet Stefan.
you deserve a million more subscribers mate.
another absolutely spot on perfect dish.
I love French cooking it’s not just pasta and tomato sauce .There’s so many ingredients,variables ,and techniques and just so artful!
Yes, it is a "journey" of cooking, with a delicious destination at the end; and speaking of artful, his presentation of ingredients, all displayed at the beginning, would make a lovely still-life painting, or is it just the artist in moi! :D LOL.
I love a good stew. My Mum makes a good stew. Bless her.
Stéphane, your videos are fantastic! I learned to cook by working through Elizabeth David's book "French Provincial Cooking", which is more love poetry than cook book. Navarin d'agneau was the first recipe I tried and I never thought that lamb and vegetable stew could taste so good. This is proper French cooking, simple but sophisticated. Elizabeth would say bien soigné. You
French? Without the wine?..
Oh, la vache!.. 😉
Bringing people step by step closer to the taste of French kitchen is a really great idea.
Plenty of real, good, home made healthy recepies.
All the best from Poland🇵🇱🇵🇱🇵🇱
Keep going.
I made the recipe today. I spent the time to make the lamb chop (certified organic No. California lamb + the vegetable ingredients) as you directed. I just could not strain the vegetables out. It is Autumn here and everything is at its best. The results were spectacular. Rustic on the tongue & so pleasant. I did put a small pinch of saffron that I brought back from Azerbaijan. The potatoes are what we call white wax potatoes or new potatoes. Thank you so much for exposing me to this treat. Best wishes - David Nelson
HI David this sound awesome, you did an outstanding job there and I am really glad it worked out. I love the final touch with the saffron. it is one of my favorite spice too. Thank you for the feedback 😀😀😃
1humboldt101 saffron is amazing with lamb. I use it in my Libyan soup.
I was looking online recipes how to make sauces, mother sauces, when I stumbled upon Chef Stephan in Sept 2019. He was talking about his re cipies based on Escoffier book. I happen to have an Escoffier book, Le guide culinaire, 1921 edition, in French which I don’t speak, read or write. The book has not been used way before my husband, a master chef, passed away. Stephan demonstrated how to cook Sole Menuire, my most favorite dish. Since then I refer only to his “Escoffier” method. Thank you chef. I hope someday you’ll show us how to prepare sabayon sauce, use mango halves, bake to brown & serve with ice cream, my husband’s original yummy dessert.
Never stop making videos! Every time I come across this channel I'm always surprised at how so few people know about you!
You make grade A content. I'm sure if you keep at it you will make it big sometime soon!!
Thanks Jordan. I hope the channel gets some more audience so I can start making more and better French cooking videos :o)
Jordan you sound like the positive type of person I need to subscribe to my channel!
120K is a few to you ????? but you are right in a way cause in fact he will overtake the 1M very easily from now on !!!!!!!!!
@@sulomor His comment is 2 years old. I expect there were far fewer subscribers back then. :)
I think the problem is not in the content but of the RUclips ads. I was searching for the French cuisine recipies and this channel was far from being the first in the search list or it wasn't present at all. It took some time to for me to find it.
This is the first time I have cooked lamb.....j'adore! Mercie!
🙂🙂👨🏻🍳
Prepared the dish according to the recipe. Worked great. I love how all the flavors become interesting when all the steps are patiently applied. It is one of those meals which make one think about quality vs quantity. Despite simplicity of the ingredients, the final result brings rather complex flavor. My compliments to the chef.
I love love French cuisine. Thank you for sharing this recipe. I does remind me a little of boeuf bourguignonon preparation side of it. I love that as well.
HI Deem thanks for watching I am glad to hear America still like french cooking :o)
I cook and study your method of French cooking today because my husband is
French American and Oh La La, the Navarin aux pommel is superbly delicious.
Thank for your video cooking show I will be learning and cooking more of your
Recipe for my family.💕💕💕🍾🙋🏻👌
Hello Stefan - merci milles fois for this fantastic recipe…!!!! Made it for My wife and I and she is suffering from the remnants of a flu, and I Can almost swear she is feeling better already. Thank you again. Best regards from Tino, Denmark 😃👍
So, I’ve watched a few of your videos, and my great grandma taught my grandma and dad the recipes you show, and the techniques you show. She was a chef for a catering company that specialized in French food. My great grandma passed right before I was born. But I learned everything she taught my dad from my dad
amazing to hear this and thanks for sharing a nice story🙂👨🏻🍳
French Cooking Academy your welcome! And thank you for sharing these wonderful recipes and techniques with people! Happy new year!
Thank you for teaching me how to cook, no more microwave meals for me. you make it so easy.
cant believe your channel still hasnt blown up yet Stefan.
you deserve a million more subscribers mate.
another absolutely spot on perfect dish.
Glad this channel just popped up on notifications. This is tommorow nights tea
Thanks for this delicious recipe we made it today and turned out to be the best lamb stew ever
I am from the Caribbean enjoying you cook delicious food. I wish I could taste .
Another wonderful recipe :-)!! This looks similar to a tomato-based lamb and potato curry dish made in India, only difference is that the onion, garlic, and other spices are left in rather than strained out. I know this will be something I will make for my mother, she loves lamb dishes! Thank you again for sharing your love and expertise of cooking with the world :-)!
Best cooking channel !!
Perfect example of why classic French dishes are classic. Cook in flavor, blanch potatoes, caramelize onion, strain sauce and put together for perfection.
I'm planning on trying my hand at making this dish as I have a couple of guys from France at my house as an Airbnb & they are going to create some marvelous dishes as an introduction to French cooking which I'm looking forward to because I enjoy trying new & different recipes & want to experiment with my family!! My late oldest sister learned a lot about cooking recipes because she learned when she traveled to Europe so like I said I am always looking for something wonderful to cook so I can't wait!!
As always you make the best dishes and excellent teacher. Thanks a lot!
He says so simple and he means it, I have certainly found that much to be true.
But boy can it become decadent fast. I love it!
If just love these mini lessons. Thank you for doing this!
My French mother makes this beautifully, very rustic from the countryside farm. I'm going to try this way because of the Browning of the lamb.😊
I love you! Simmering now on my stove. First time ever cooking lamb. Fingers crossed!
How did it turn out?
Great vid! But can you show how each dish is *served* on the plates too, please - that would also be such a lovely ending!
I made this today and it was a hit. My sauce didn't thicken enough at the end, so I added a small tin of white beans (haricot blancs) that I rinsed and mashed. I love your videos, thank you.
thanks a lot
Being loose while cooking and spontaneous helps with the creativity. My husband and I rarely even measure much anymore. Hope we can find the right potatoes, lol.
Hi my name is Toilynne I enjoy watching you teach how to cook French cuisine! I've always love France and I hope to visit Paris obe day for designer vintage clothing and pastry foods! You are a great French Chef!
Wow, this was pretty simple but so delicious. I made it exactly as prescribed and the sauce was just perfect. I put parsley sage rosemary and thyme in the the bouquet garni. great recipe!
Love this recipe it's the second time I've made it, Easy to follow and delicious give it a try. Thank you.
What is garni?
I am Indian woman interested in cooking in general. I loved your preparation. With a little chilli flakes added it will be popular with my family. Thank you very much
Man... Just stared watching your channel. And you are a wizard when it comes to french cooking! Absolutely amazing work. Every video so far just really great cooking skills. Cooking at its best if you ask me. Thanks for what you do, and the time you take! And just keep it up.
thanks for the compliment and glad you like the channel🙂👨🏻🍳👍
Absolutely delicious.
Awesome recipe. As a Indian, I can't stop thinking about frying some garlic and whole spices in the oil along with the onion and carrot (following the fried meat in the beginning)
Soumyadeep Mukhopadhyay i like your way of thinking!
Je parle français mais c'est plus marrant de regarder tes recettes en anglais, j'apprend l'anglais et la cuisine en même temps. Merci.
panchoskywalker merci à toi et à bientot pour d'autre vidéo 😀
...this is how I do the Apocalypse...French cooking, cronic and...wine...salute....
I cant wait to see a cassoulet recipe!!
Ha ha ha - use potatoes for boiling. In my shop they sell one kind of potatoes. Depends on your luck whether they boil nicely or come up glassy. Love your recipe. Will try your method this week.
I can't wait to make this dish! I adore your channel and I've learned so much about cooking from you! Thank you for putting up such wonderful, easy to understand videos! I always look forward to what you're going to make next!
Thank you Good job 👍😍Looks really tasty 👌
Made this recipe and it was honestly one of the best dishes I’ve ever made. I know it’s tempting to leave the onions and carrots in, but don’t!!! The end result is a beautifully smooth and silky sauce. It is very delicate and I think leaving the onions and carrots would detract from it.
yeah, i wanted to use stock instead of water but i think im just gonna do exactly what the man says and see how it turns out.
How about just blending/puree the carrots and onions in with the sauce?
I have made a note of the ingredients and will be trying out this recipe as soon as possible - looks yummy !!!
Thanks Patricia. its great to hear people trying recipes. :o)
Alright an epic lamb dish for Spring.
Ive never seen potatoes peeled so perfect
Just made this! Sauce and potatoes were heavenly, the meat turned out a little dry tough, but I bet is my technique since I had never cooked lamb before. Will try again for sure! Flavours were amazing, and I totally get why you would want to get rid of the onions and carrots to get that silky beautiful sauce
What cut of lamb did you use?
I make Navarin all the time and it’s delicious. Love your channel.
Looks delicious. Thanks for sharing.
Came across your channel a few weeks ago and I think I have watched almost all of them. Great job, thank you for taking the time to show us these recipes and techniques.
+felipe rosa thats impressive many thanks for watching 😀👨🏻🍳
I've cooked this dish a few times to impress guests. A very exciting and delicious recipe to follow and cook. Thank you
I have just finished making this dish. It was sooo soooo good. Thank you
Great to hear it turned out well👍👨🏻🍳
I love the video. This is on my list of recipes to make real soon.❤
I’m going to make this tonight. Looks delicicious - lamb is my favorite meat. :)
What a great dish! My wife doesn't like the taste of lamb so I used a chuck roast, worked wonderfully.
great to see you adapted the recipe and make it yours 🙂🙂👨🏻🍳
I wish more chefs would present this homestyle classic cooking, they pretend that they do but they don't. Furthermore, the ingredients list that you need when following a "celeb" chefs cookbook is astronomically priced and pretentious. Stephane is also sharing techniques with us that you don't get on normal cooking shows. I feel lucky to have found this channel!
I so agree. Simple, straight-forward, and easily replicated. And above all...delicious. I loved this receipe.
Wow thank you I love French food , it looks so delicious
thanks for watching
I came to your channel looking for onion soup. I tried it and WOW. I am hooked since then.
Made this today, with the caramelised onions (and carrots) to accompany...it's a really great recipe.
Thenky you’so much for the beautiful food
My favorite recipe from this channel - so good!
Looks delicious.
I love lamb, my favorite meat.
My question may be too late! I do enjoy your series very much, reminds me of our frequent visits to France each year. Question: You drain all the lamb fat away after cooking the meat. OK. Then you add butter to sweat the vegetables. OK. Why not intensify the lamb flavour by using some of the lamb fat to cook the vegetables instead?
big respect from Amsterdam
I made this yet again exactly as instructed and it was perfect. Last time while delicious my onions were a bit overdone. Thanks again.
That's how it is for the mass of us: sometimes I hit, sometimes miss. Consistently good is what makes the leader stand out. I'll be forever in the second, third tier.
BLEND THEM IN INSTEAD , AND BRAISE IN BUTTER BEFORE ADDING BACK TO THE MAIN POT , CALLED A DOUBLE BRAISE. BEGINING AND END . AWESOME FLAVORS
Very clean Lamb Navarin, a must try.
absolutely delicious, I will definitely be making this one of my favourite dishes. thankyou, you are amazing!!
Good video. Not so difficult. It all comes down to the quality of the ingredients. Herbs from your backyard will make all the difference.
ARIZJOE: If you have a backyard ...
This looks soooooooooo delicious!! French food is so good!
This looks wonderful........I am going to attempt making it. Your videos are excellent and very instructive- you're a great teacher..
Easy like Sunday morning 😍😍
Nice mise en place . Bravo !
With this guy's step- by- step instructions , it is almost impossible to fail his recipes unless one is useless in the kitchen .
I am so happy to find your channel. Tonight I am going to dive into the ocean of your cooking videos. Thank you.
WOW A LIKEABLE FRENCHMAN LOL. I SHOULD TRY ALL OF HIS RECIPES.
stephen fletcher Au contraire, mon frere ,he is very 'simpatico'!!...
Spectacular - really!
Perfect Clasic !!! Buon Appetit !!! Super
excellent instruction. I look forward to more dishes!!11 merci!!
thanks tx. well you will be glad to hear that I finally find a place to order roasters so the coq au vin is on its way. thanks for watching
This looks awesomely good! I will try making it. Thank you Stephan.
Awesome ! I love lamb and have to try this recipe !
Thanks FCA, I just tried it. It was fantastic! That could stop a French espionage movie in it's tracks....It was too good. I need to perfect caramelization=not so easy.
Felicitations! I think even Jacques Pepin would enjoy that.
Looks amazing
Mash the carrots garlic and onions through a sieve to extract the juices. Also helps thicken the sauce.
Allo gosht,😋 try
A few days before seeing this video I had made my own recipe for Navarin of Lamb, which I have derived from several others, taking the bits I like. I noticed two big differences between the recipe in this video, and many others I have seen. 1) No white wine is added. I always thought a crisp white wine was an important component of the sauce's flavour. 2) The sauce here is thickened with flour. In some other recipes the sauce tends to be a very clear 'broth', like a clear soup. I think this version is very "restauranty" and less rustic. I had believed that a key 'gimmick' of Navarin of lamb was the use of whole baby vegetables. In my version I include: whole baby carrots, whole baby new potatoes, and whole baby turnips (if I can get them, else chopped turnips), and whole baby plum tomatoes. This gives the dish a very rustic and interesting look. Not being French I dare say I am committing sacrilege!
Looks amazing, thank you so much for posting!!
Woah! We just did this dish and presented it today. What are the odds you'd upload the same recipe. Cheers chef
Really what are the odds indeed!! well lets say that great minds thinks alike :o)
I think of this as a spring dish, containing young vegetables, particularly baby carrots and baby turnips, while peas do wonders for the colour. Tiny onions can be hard to find so I use shallots. The crucial thing if you are using these young vegetables is that they should all be cooked al dente, which is difficult if you cook everything together. I start by browning the meat, then some onion and carrot. I remove the meat and make the sauce, in which I include some white wine and chicken stock and a touch of sugar to balance the acidity of the tomatoes. I then strain it and cook the meat in the sauce until it's somewhere short of falling apart, still with a little resistance. Then I remove it and cook baby potatoes in the sauce. The baby carrots, turnips and shallots are cooked so briefly that it doesn't matter whether you cook them in the sauce or in salted water. When all the ingredients are brought to the perfect degree of doneness I combine them, bring them up to temperature, adjust seasoning and open the Beaujolais.
Great stuff . Bon Appetit !
Told my husband about our RUclips food affair. He wants to make everything you do for me...great news! Merci.
*puts on best French tone I can* "Lovely!"
I love your videos!
I love your recipe. God bless you. Very well done!
Thank you, going to cook right now))