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Now that we are deep into winter, what can be better than a stew to warm the body and soul. A 'navarin' is a stew of mutton or lamb with root vegetables. This is a really good dish and we've found it goes from really good to really great with the addition of pita bread dipped in a spiced hummus on the side. We've adapted the lamb and hummus recipes from American Brasserie by Rick Tramonto & Gale Gand.

  • 1/3 cup olive oil or more as needed

  • 2 lbs boneless lamb for stew cut into 1 inch cubes

  • 1 medium bulb fennel, trimmed and diced

  • 2 medium turnips, peeled and diced

  • 2 medium carrots, cut into 1" chunks

  • 1 stalk celery, cut into 1" chunks

  • 1 medium onion, diced

  • 2 garlic gloves, minced

  • 1/2 lb mixed shiitake, cremini and button mushrooms

  • 1/2 cup brandy or Cognac

  • 1 cup dry red wine

  • 1 TB chopped fresh rosemary

  • 1 TB fresh thyme leaves

  • 1/2 tsp kosher salt

  • 1/4 tsp freshly ground black pepper

  • 2 cups veal Stock, Chicken Stock or low sodium canned broth

  • Juice of 1 large orange

  • 1/4 tsp orange zest, optional

  • 1 1/2 TB cold unsalted butter, cut into pieces

  • 3 plum tomatoes, diced

  • approx 1/2 cup (more to taste) fresh cilantro, chopped and whole leaves

Serve with Spicy Hummus and fresh Pita Bread

In a heavy pot or enameled dutch oven, heat oil until hot but not smoking. Add lamb and cook until browned on all sides, stirring occasionally. Do not overfill pot when browning so do in batches if necessary.