Mutton Stew with Vegetables (Navarin Printanier)

Mutton Stew with Vegetables (Navarin Printanier)

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The secret of this French classic is in the vegetables–to be really authentic, fresh young spring vegetables should be used. If mutton is difficult to obtain, lamb may be substituted but needs to cook for only an hour to an hour and a quarter altogether.
Servings: 6
Calories: 925


  • 4 oz Salt pork diced
  • 1 1/2 lb Boned breast of mutton trimmed of excess fat and cubed
  • 1 1/2 lb Boned shoulder of mutton trimmed of excess fat and cubed
  • 2 Tbs Soft brown sugar
  • Salt and pepper to taste
  • 1/2 Tbs Flour
  • 6 Medium tomatoes blanched, peeled, seeded and chopped
  • 2 pints Chicken stock
  • 1 Bouquet garni
  • 2 oz Butter
  • 12 Small potatoes peeled
  • 6 Small turnips whole
  • 6 Small carrots whole or halved
  • 12 Small pickling or pearl onions
  • 1/2 Tbs Sugar


  • Fry the salt pork in a large heavy-bottomed saucepan until it resembles small croutons and has rendered most of its fat. Transfer the salt pork to a plate.
  • Add the meat to the pan and fry until it is lightly and evenly browned. Transfer the meat to the salt pork.
  • Remove the pan from the heat and pour off about half of the fat. Return the meat cubes and salt pork to the pan and sprinkle over the sugar and seasoning. Cook for 3 minutes, stirring constantly, or until the sugar has caramelized. Add the flour and cook for a further 3 minutes, stirring constantly. Stir in the tomatoes, stock and bouquet garni, and bring to the boil. Cover and simmer for 1 hour.
  • Meanwhile, prepare the vegetables. Melt the butter in a large frying-pan. Add the vegetables and fry until the onions are golden brown. Stir in the sugar and fry for a further 3 minutes or until it has dissolved. Remove the pan from the heat and transfer the vegetables to the saucepan containing the meat. Skim off any fat from the surface. Cook for 25 minutes, or until the meat and vegetables are cooked through and tender.
  • Remove from the heat and skim any fat from the surface of the stew. Discard the bouquet garni and transfer the stew to a large, warmed serving dish.
  • Serve at once.
Calories: 925 kcal
Carbohydrates: 118 g
Protein: 44 g
Fat: 32g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 119 mg
Sodium: 1057 mg
Potassium: 3866 mg
Fiber: 20 g
Sugar: 30 g
Vitamin A: 12085 IU
Vitamin C: 151 mg
Calcium: 275 mg
Iron: 10 mg
Cuisine French
Ingredients Lamb
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