Navarin-Style Lamb Meatball Stew with Pea Tips & Carrots

Navarin-Style Lamb Meatball Stew

with Pea Tips & Carrots

Group Created with Sketch. 30 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

In this classic French stew, we’re serving up spring. Navarin features lamb alongside a host of vegetables, typically including turnips (or “navet,” believed to have inspired the name of the dish). We opted for little fingerling potatoes and pea tips, or the soft, abundantly flavorful leaves of the snow pea plant. Simmered with lamb meatballs in an aromatic tomato broth, these delicious ingredients warmly welcome in the new season.

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Navarin-Style Lamb Meatball Stew with Pea Tips & Carrots
Title
  • 10 oz Ground Lamb & Beef Blend
  • 8 oz Fingerling Potatoes
  • 3 cloves Garlic
  • 3 oz Pea Tips
  • 2 Carrots
  • 1 Yellow Onion
  • 1 bunch Thyme
  • 3 Tbsps Beef Demi-Glace
  • 2 Tbsps Tomato Paste
  • 2 Tbsps Plain Breadcrumbs
  • 1 Tbsp All-Purpose Flour
tried-and-true
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and small dice the onion. Peel and mince the garlic. Pick the thyme leaves off the stems; discard the stems and finely chop the leaves. Slice the potatoes into ½-inch-thick rounds. Peel the carrots; cut the carrots in half lengthwise, and then into 3-inch pieces on an angle.

Cook the aromatics:
2 Cook the aromatics:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, onion and thyme. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Transfer to a plate to cool. Wipe out the pan.

Form the meatballs:
3 Form the meatballs:

In a medium bowl, combine the ground lamb and beef, breadcrumbs and half the cooled aromatics; season with salt and pepper. Using wet hands, form the mixture into 14 to 16 meatballs (each about the size of a ping-pong ball).

Brown the meatballs:
4 Brown the meatballs:

In the same pan used to cook the aromatics, heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs. Cook, flipping occasionally to ensure even browning, 3 to 5 minutes, or until nearly cooked through. Carefully drain off and discard the drippings. Transfer the meatballs to a plate, leaving any browned bits (or fond) in the pan.

Start the stew:
5 Start the stew:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium until hot. Add the potatoes, carrots, tomato paste, flour and remaining cooled aromatics. Cook, stirring constantly, 2 to 3 minutes, or until the tomato paste is dark red.

Finish the stew & plate your dish:
6 Finish the stew & plate your dish:

Add the beef demi-glace, browned meatballs and 2 ¼ cups of water to the pan of vegetables. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 13 to 15 minutes, or until the vegetables are tender. Remove from heat. Add the pea tips and stir until just wilted; season with salt and pepper to taste. Divide the finished stew between 2 bowls. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and small dice the onion. Peel and mince the garlic. Pick the thyme leaves off the stems; discard the stems and finely chop the leaves. Slice the potatoes into ½-inch-thick rounds. Peel the carrots; cut the carrots in half lengthwise, and then into 3-inch pieces on an angle.

2 Cook the aromatics:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, onion and thyme. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Transfer to a plate to cool. Wipe out the pan.

Cook the aromatics:
Form the meatballs:
3 Form the meatballs:

In a medium bowl, combine the ground lamb and beef, breadcrumbs and half the cooled aromatics; season with salt and pepper. Using wet hands, form the mixture into 14 to 16 meatballs (each about the size of a ping-pong ball).

4 Brown the meatballs:

In the same pan used to cook the aromatics, heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs. Cook, flipping occasionally to ensure even browning, 3 to 5 minutes, or until nearly cooked through. Carefully drain off and discard the drippings. Transfer the meatballs to a plate, leaving any browned bits (or fond) in the pan.

Brown the meatballs:
Start the stew:
5 Start the stew:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium until hot. Add the potatoes, carrots, tomato paste, flour and remaining cooled aromatics. Cook, stirring constantly, 2 to 3 minutes, or until the tomato paste is dark red.

6 Finish the stew & plate your dish:

Add the beef demi-glace, browned meatballs and 2 ¼ cups of water to the pan of vegetables. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 13 to 15 minutes, or until the vegetables are tender. Remove from heat. Add the pea tips and stir until just wilted; season with salt and pepper to taste. Divide the finished stew between 2 bowls. Enjoy!

Finish the stew & plate your dish: