Navarin du veau printanier

Despite the name meaning 'spring', this stew of veal and vegetables can be enjoyed all year round. Best served with a baguette for an authentic French experience.

• serves

  4

• prep

  30 minutes

• cook

  2:30 hours

• difficulty

  Mid

Stream free On Demand

Ep 3

episode • Guillaume's Paris • 

cooking • 

25m

G

episode • Guillaume's Paris • 

cooking • 

25m

G

Ingredients

For the veal

• 60 ml (¼ cup) olive oil
• 1.2 kg veal braising meat, cut into 3 cm dice

• 1 tsp pimente d'espelette (see Note)
• sea salt flakes
• 1.5 litre veal or chicken stock

For the vegetables

• 30 ml olive oil
• 2 eschallots, finely sliced
• 2 garlic cloves, sliced
• 8 baby turnips, halved
• 8 baby carrots, peeled
• 4 thyme sprigs
• 2 bay leaves
• 10 cherry tomatoes
• 200 g fresh peas, podded
• 500 g baby potatoes, boiled
• 1 small bunch flat-leaf parsley, roughly chopped

Carrot purée

• 2 carrots, peeled and thinly sliced

Instructions

1. Place a large heavy-based saucepan over high heat. Heat the olive oil and add the veal, then sear until browned on all sides.
2. Once all the veal is seared, add the piment d'espelette, season with salt, and pour over the veal or chicken stock. Place a lid on top and simmer for about 1 hour to 1½ hours, or until the veal is tender and soft.
3. Meanwhile, place a second heavy-based saucepan over medium heat with the olive oil for the vegetables. Add the eschallots and garlic and cook, stirring, for 1-2 minutes, or until fragrant. Add the turnips, baby carrots, thyme and bay leaves and sauté for 2-3 minutes. Stir through the cherry tomatoes, then cover with a lid.
4. Reduce heat to low and allow vegetables to steam for 20 minutes, or until the baby carrots are easily pierced with a sharp knife.
5. While the vegetables are cooking, make the carrot purée. Place carrots into a small saucepan. Cover with water. Bring to the boil and reduce to a simmer. Cook for 10-15 minutes, or until very soft. Strain the carrots, reserving some of the cooking liquid. Allow to cool slightly, before placing into a blender. Add a splash of the cooking water and blend until smooth.
6. When the veal is cooked, add the peas and potatoes to the pan with the vegetables. Simmer for 5 minutes, or until the vegetables are hot.
7. Add the carrot purée to the veal and stir to coat. Fold the vegetables through the veal, sprinkle with parsley and serve.

Note

• Also known as espelette pepper, pimient d’espelette is a mild chilli with a warm, fruity flavour. Find pimient d’espellete powder from special retailers and some delis. 

Sample the delicacies of Paris' arrondissements through the eyes of chef Guillaume Brahimi in Guillaume's Paris. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Ep 3

episode • Guillaume's Paris • 

cooking • 

25m

G

episode • Guillaume's Paris • 

cooking • 

25m

G