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Directions In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan ...

When soft, remove from the oven and leave to cool. For the lamb stew, warm half the olive oil in a large flameproof casserole pan over a high heat and brown the lamb in batches. When browned ...

A navarin is a light French lamb stew. It is often made with the early spring vegetables grown in the southern Midi region of France. This is my Kiwi version. Good with potatoes, rice or crusty bread.

and bone-in lamb stew meat. Read more: How To Use A Crock-Pot Like A Pro While the word casserole is French in origin, ...

Meat from the shoulder and neck has the best flavour and is traditionally used in Irish stew and Lancashire hotpot. The French have some delicious lighter lamb stews such as navarin of lamb ...

These hearty stew recipes make the ultimate comfort food. Whether it's beef stew, chicken, or even a vegetable recipe, ...

I grew up on generous bowls of my mother’s tender lamb stew embellished with potatoes ... Get Recipe: Chicken Stew with ...

Heat oil in a large, lidded cast-iron casserole or Dutch oven over medium-high heat. Once warm, add lamb and cook until browned on all sides, about 5 minutes. Season with salt and pepper.

De-glaze the pan with lamb stock and pour into the casserole. Peel the potatoes and lay them on top of the casserole so they will steam while the stew cooks. Season the potatoes. Add a sprig of ...

A French cutlet refers to a particular way of cutting the meat. We are probably most familiar with lamb cut this way ... but essentially it is a vegetable stew made with garlic, onions, eggplant ...