LAMB OR VENISON NAVARIN

Lamb or Venison Navarin image

Provided by bayousong

Categories Stew

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
2 tablespoons butter
7 lbs lamb, cut into 1 1/2-inch cubes
2 cups onions, chopped
2 -4 garlic cloves, minced
1/4 cup flour
1 teaspoon salt
2 cups dry white wine
16 ounces tomato sauce
2 (14 ounce) cans chicken broth
1/4 cup fresh parsley, chopped, save stems
1 bay leaf
1/2 teaspoon dried thyme
2 cups frozen peas, cooked
2 (15 ounce) jars carrots
2 (15 ounce) jars onions

Steps:

Heat oil and butter.
Brown meat in batches and transfer to a large dutch oven.
Add onion to pan and cook 2-3 minutes.
Add garlic and cook for 1 minute.
Sprinkle with flour, salt and pepper, mixing well.
Add wine and bring to boiling.
Stir until all brown bits are dissolved.
Add tomato sauce, chicken broth, parsley stems, bay leaf and thyme.
Bring to a boil and pour over meat.
Cover and simmer for 1 hour 15 minutes or until tender.
Discard parsley stems and bay leaf.
Add vegetables, heat through and sprinkle with parsley to serve.
TO FREEZE: Follow recipe but do not add peas, carrots, canned onions or chopped parsley.
Freeze in a large foiled lined pan (or two smaller ones).
TO SERVE: Unwrap and place into baking dish to thaw.
Bake at 350 degrees about 1 hour and 15 minutes.
Add vegetables and bake for another 20 minutes or until heated through.
Sprinkle with parsley and serve.