A traditional country dish, Navarin Prin-tanier (nah-vah-ran pran-tan-nyay) is the perfect dish for a dinner party.
Navarin Printanier is traditionally made with fresh young spring vegetables, but frozen vegetables may be substituted if necessary. Serve with a light red wine such as Brouilly.
4 oz. salt pork, diced
1 ½ lb. boned breast of mutton, trimmed of excess fat and cut into
1 ½ lb. boned shoulder of mutton, trimmed of excess fat and cut into
2 tablespoons soft brown sugar
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon flour
6 medium-sized tomatoes, blanched, peeled, seeded and chopped
2 pints chicken stock bouquet garni, consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together
2 oz. butter
12 small potatoes, peeled
6 small turnips, peeled
6 small carrots, scraped
12 small onions, peeled | tablespoon sugar
In a large, heavy-bottomed saucepan, fry the salt pork over moderate heat for 8 to 10 minutes, or until it resembles small croutons and has rendered most of its fat. Stir occasionally to prevent it from sticking to the bottom of the pan. With a slotted spoon, transfer the salt pork to a large plate.
Add the meat cubes, a few at a time, to the pan and fry, stirring and turning occasionally, for 6 to 8 minutes, or until the meat is lightly and evenly browned.
With a slotted spoon, transfer the meat to the plate with the salt pork. Keep warm while you brown the remaining meat cubes in the same way.
Remove the pan from the heat and pour off half of the fat. Return the meat cubes and salt pork to the pan and sprinkle over the sugar, salt and pepper. Place the pan over moderate heat and cook, stirring constantly, for 3 minutes, or until the sugar has caramelized. Add the flour to the pan and cook for a further 3 minutes, stirring constantly.
Stir in the tomatoes, stock and bouquet garni. Increase the heat to high and bring the liquid to the boil. Reduce the heat to low, cover and simmer for 1 hour.
Meanwhile prepare the vegetables. In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the potatoes, turnips, carrots and onions and cook, stirring occasionally, for 8 to 10 minutes or until the onions are golden brown. Stir in the sugar and cook for a further 3 minutes or until the sugar has dissolved. Remove the pan from the heat. With a slotted spoon, transfer the vegetables to a dish and keep warm.
Remove the saucepan from the heat. With a metl spoon, skim off any grease from the surface of the cooking liquid. Add the browned vegetables and stir well. Return the pan to the heat and cook for 25 minutes, or until the meat and vegetables are tender when pierced with the point of a sharp knife.
Remove the pan from the heat. With a metal spoon, skim off any grease from the surface of the cooking liquid. Remove and discard the bouquet garni. Transfer the stew to a warmed, deep serving dish. Serve immediatelv. a stew from France. Traditionally, fresh spring vegetables are used, but you may substitute frozen ones.