Lamb Or Venison Navarin

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 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
• 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

Recipe

• 1 heat oil and butter.
• 2 brown meat in batches and transfer to a large dutch oven.
• 3 add onion to pan and cook 2-3 minutes.
• 4 add garlic and cook for 1 minute.
• 5 sprinkle with flour, salt and pepper, mixing well.
• 6 add and bring to boiling.
• 7 stir until all brown bits are dissolved.
• 8 add tomato sauce, chicken broth, parsley stems, bay leaf and thyme.
• 9 bring to a boil and pour over meat.
• 10 cover and simmer for 1 hour 15 minutes or until tender.
• 11 discard parsley stems and bay leaf.
• 12 add vegetables, heat through and sprinkle with parsley to serve.
• 13 to freeze: follow recipe but do not add peas, carrots, canned onions or chopped parsley.
• 14 freeze in a large foiled lined pan (or two smaller ones).
• 15 to serve: unwrap and place into baking dish to thaw.
• 16 bake at 350 degrees about 1 hour and 15 minutes.
• 17 add vegetables and bake for another 20 minutes or until heated through.
• 18 sprinkle with parsley and serve.