One Pot Wonders by Lindsey Bareham

Author:Lindsey Bareham [Bareham, Lindsey]
Language: eng
Format: azw3
ISBN: 9780241398678
Publisher: Penguin Books Ltd
Published: 2018-12-26T16:00:00+00:00

The unique thing about this French stew is the haunting sweetness that echoes through the flavours of its rich, dark gravy. It’s due in part to stewing the meat gently with lots of sliced onion but also because either meat or vegetables are caramelized in a little sugar. In the spring it’s made with new-season lamb, baby onions and purple-tipped navet turnips but this heartening autumnal version relies on lamb shoulder, carrots and celeriac to make a harmonious mix of textures and flavours. It looks stupendous served from a large, shallow bowl with a generous garnish of chopped parsley and lightly cooked green beans.

SERVES 6

PREP: 30 MINUTES

COOK: 90 MINUTES

• 400g green beans

• Salt and freshly ground black pepper

• 1.4kg diced lamb shoulder

• 2 tablespoons seasoned flour

• 3 tablespoons olive oil

• 300g Chantenay carrots

• 300g celeriac

• 25g butter

• 1 teaspoon caster sugar

• 3 onions (300g)

• 2 cloves of garlic

• a glass of dry white wine

• 600ml lamb or chicken stock

• 1 bay leaf

• 3 sprigs each of thyme and rosemary

• 1 tablespoon chopped flat-leaf parsley

Boil a full kettle. Top and tail, halve and cook the beans in salted boiling water for 3 minutes in a spacious, lidded, heavybottomed pan, then drain them. Toss the lamb in the seasoned flour. Heat 1½ tablespoons of the olive oil in the pan and quickly brown the lamb in batches. Transfer it to a plate.

Trim and scrub the carrots, then peel and chunk the celeriac. Melt the butter with 50ml water and the sugar in the pan. Add the carrots and celeriac, then turn them to coat them evenly in the butter mixture. Reduce the heat, cover the pan and cook, stirring a couple of times, for 10 minutes until they are almost tender. Tip them into a bowl.

Peel, halve and finely chop the onion. Peel the garlic and crush it to a paste with a pinch of salt. Add the remaining oil to the pan and stir in the onions and garlic with a generous pinch of salt. Cook briskly, stirring often for 5 minutes. Reduce the heat, cover and cook for 10 minutes, until the onion is floppy and juicy. Add the meat, raise the heat and pour in the wine. Stir thoroughly as it bubbles and thickens. Add the stock and the herbs, bundled with string. Simmer, covered, over a very low heat for 60 minutes or until the meat is just tender.

Mix the caramelized vegetables back into the stew, then cover and simmer for 15 minutes. Taste the gravy and adjust the seasoning with salt and freshly ground black pepper. Ten minutes before you are ready to serve, cover the beans with boiling water and leave them to warm through. Drain. Serve the navarin topped with parsley and beans.

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