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1
Heat 1 tablespoon of the olive oil in a large enameled cast-iron casserole.
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2
Season the lamb cubes with salt and pepper and add one-quarter to the casserole.
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3
Sear the lamb over moderately high heat until browned all over, about 7 minutes.
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4
Transfer to a platter.
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5
Brown the remaining meat in 3 more tablespoons of the olive oil and transfer to the platter.
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6
Add the onions and garlic to the casserole and cook, stirring occasionally, until just softened, about 4 minutes.
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7
Add 1 more tablespoon of the olive oil and the flour to the casserole, stirring to coat the onions.
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8
Stir in the tomato paste.
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9
Return the lamb to the casserole.
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10
Add 5 cups of water and the bouquet garni, season with salt and pepper and bring to a boil over moderately high heat.
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11
Reduce the heat, cover and cook, stirring occasionally, until the meat is tender but not falling apart, about 1 1/2 hours.
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12
Bring a saucepan of salted water to a boil.
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13
Add the potatoes and boil over moderately high heat for 5 minutes.
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14
Drain and add to the stew.
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15
Continue cooking until the potatoes are tender and the lamb is very tender, about 15 more minutes.
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16
Discard the bouquet garni.
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17
Meanwhile, in a medium skillet, melt the butter in the remaining 1 tablespoon olive oil.
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18
Add the pearl onions and cook over moderate heat, stirring often, until lightly browned, about 8 minutes.
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19
Season with salt and pepper.
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20
Add 1/4 cup of the lamb stew liquid and 1/2 cup of water and cook, stirring occasionally, until tender and well glazed, about 15 minutes.
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21
If necessary, add a little more water to the skillet during cooking.
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22
Stir the pearl onions into the navarin and season with salt and pepper.
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23
Garnish with the chopped parsley and serve.
