French Lamb Stew (Navarin) with Spring Vegetables

Navarin d’agneau is a French lamb stew in which shoulder is slowly braised with a tomato-and-herb broth, then finished with vegetables such as turnips, carrots, potatoes, and peas. The long, gentle simmer makes the meat tender while adding the vegetables later keeps them from collapsing; family and regional versions vary with the season.

Ingredients

3 lb (1.36 kg) boneless lamb shoulder, cut into 1½-inch (4 cm) pieces
1½ tsp (7 g) kosher salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) olive oil
1 cup (150 g) diced yellow onion
3 cups (450 g) diced carrots, divided: 1 cup for the base and 2 cups for the stew
2 tsp (6 g) minced garlic
2 tbsp (16 g) all-purpose flour
2 tbsp (32 g) tomato paste
1 cup (240 ml) dry white wine
4 cups (950 ml) lamb or chicken stock, preferably low-sodium
1 bay leaf (about 0.2 g)
3 fresh thyme sprigs (about 1 g), or ½ tsp (0.5 g) dried thyme
2 cups (300 g) peeled turnips, cut into 1-inch (2.5 cm) chunks
2 cups (300 g) waxy potatoes, cut into 1-inch (2.5 cm) chunks
1 cup (150 g) frozen peas, or fresh peas if in season
2 tbsp (8 g) chopped fresh parsley

Instructions

Prepare the ingredients, 30 minutes. Pat the lamb dry with paper towels; if the pieces are larger than 1½ inches, cut them down so they cook evenly. Dice the onion, carrots, turnips, and potatoes, keeping 1 cup of the carrots separate for the stew base. Mince the garlic and measure the remaining ingredients. Drying the lamb helps it brown rather than steam.
Season and brown the lamb, 15 minutes. Season the meat with the salt and pepper. Heat the olive oil in a large, heavy Dutch oven over medium-high heat. Working in two or three batches so the pan is not crowded, brown the lamb on several sides, about 4 to 5 minutes per batch. Transfer browned pieces to a plate. A dark golden surface adds flavor to the broth; the meat does not need to cook through at this stage.
Cook the aromatic base, 5 minutes. Reduce the heat to medium. Add the onion and the reserved 1 cup of carrots to the same pot. Cook, stirring and scraping up browned bits, until the onion softens. Stir in the garlic and cook for about 30 seconds, just until fragrant.
Build the stew base, 2 minutes. Sprinkle the flour over the vegetables and stir for 1 minute so it coats them and loses its raw smell. Mix in the tomato paste and cook for another minute. The flour gives the broth a little body; if you prefer a thinner, gluten-free stew, omit it and leave the lid slightly ajar during the final simmer.
Deglaze, 5 minutes. Pour in the white wine and scrape the bottom of the pot to loosen any browned residue. Bring it to a steady simmer and cook for about 5 minutes, until reduced by roughly half. If you do not want to use wine, replace it with the same amount of stock and add 1 teaspoon (5 ml) of lemon juice or mild vinegar near the end for brightness; the flavor will be less wine-forward.
Braise the lamb, 90 minutes. Return the lamb and any juices on the plate to the pot. Add the stock, bay leaf, and thyme. The liquid should come about two-thirds of the way up the meat; add a little water if needed. Bring just to a simmer, cover, and reduce the heat to low. Cook gently for 90 minutes, checking occasionally that the liquid is barely bubbling. A hard boil can make the meat tighten and break the vegetables later.
Add the remaining vegetables, 25 minutes. Stir in the remaining 2 cups of carrots, turnips, and potatoes. Cover and simmer gently for about 25 minutes, until the vegetables are tender when pierced with a knife. Check the largest piece of lamb with a food thermometer: the USDA FSIS safe minimum for whole cuts of lamb is 145°F (63°C), followed by a 3-minute rest. For stew, shoulder is usually cooked well past that temperature so its connective tissue has time to soften; it should yield easily to a fork. If it is still chewy, keep simmering in 10-minute increments and check again.
Finish and rest, 8 minutes. Stir in the peas and simmer uncovered for 3 minutes, just until hot and tender. Remove the bay leaf and thyme stems. Taste the broth and adjust the salt and pepper. Take the pot off the heat and let the stew stand for 5 minutes before serving. Stir in the parsley at the end so its fresh flavor remains noticeable.

Tips

Brown in batches. Crowding traps steam and leaves the lamb pale. Let the oil heat before adding each batch, and add a small splash more oil if the pot becomes dry. The browned residue at the bottom is useful flavor; loosen it with the wine rather than scrubbing it away.
Choose shoulder, not a lean quick-cooking cut. Lamb shoulder has connective tissue that becomes tender during a long braise. Leg meat can work, but it is leaner and may turn dry if cooked for the same length of time. Mutton is more mature and often needs longer; simmer it until fork-tender, checking every 15 minutes after the listed braise time.
Keep the simmer gentle and add vegetables in stages. If the pot is bubbling vigorously, lower the heat. Cut the root vegetables into similarly sized chunks, and add them only after the lamb has had its long head start. Frozen peas need only a few minutes at the end; adding them with the potatoes makes them dull and soft.
Adjust the broth, not the cooking method. If the stew looks too thick, stir in hot stock or water a little at a time. If it is thinner than you like, simmer uncovered for a few minutes after the vegetables are cooked. Turnips can be replaced with rutabaga in the same quantity; rutabaga tastes sweeter and takes a little longer to become tender.

Serving Suggestions

Serve navarin hot in shallow bowls, making sure each portion gets lamb, several kinds of vegetables, and plenty of broth. A crusty baguette is useful for soaking up the tomato-rich juices. For a more substantial meal, offer buttered noodles, plain boiled rice, or mashed potatoes on the side, though the stew already contains potatoes and can stand on its own.

A crisp green salad with a simple mustard vinaigrette adds a fresh contrast to the rich braise. If serving wine, a medium-bodied red such as a Côtes du Rhône works well, while a dry white is a natural match if that is what went into the pot. Sprinkle parsley over the bowls just before bringing them to the table; avoid adding it too early, because it loses its color and fresh aroma.

Variations

Use seasonal spring vegetables: replace some of the carrots with small pearl onions or sliced leeks, and add them with the turnips and potatoes. Fresh peas are especially good when available, but frozen peas are a convenient substitute and go straight into the pot without thawing. Green beans can also be added for the final 10 to 12 minutes, cut into bite-size lengths.

Make it without wine: use stock in place of the wine and finish with a small splash of lemon juice or vinegar if the broth tastes flat. The acidity brightens the stew, although it will not reproduce the wine’s depth. For a gluten-free version, omit the flour; the broth will be lighter, and a brief uncovered simmer can reduce it without needing a flour substitute.

Change the herb profile: thyme and bay make a classic, restrained base. A small rosemary sprig can replace one thyme sprig for a more pronounced aroma, but remove it before serving so it does not overwhelm the vegetables. You can also use lamb stock for a deeper flavor or chicken stock for a gentler one. Choose unsalted or low-sodium stock when possible so the broth does not become too salty as it simmers.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow covered containers. The stew keeps for 3 to 4 days in the refrigerator. It also freezes well for about 2 to 3 months for best quality; potatoes may become a little softer after thawing, but the flavor remains good. Thaw frozen portions overnight in the refrigerator rather than on the counter.

Reheat only the amount you plan to serve, on the stovetop over medium-low heat with a splash of water or stock to loosen the broth. Stir gently and heat until steaming throughout; leftovers should reach 165°F (74°C), checked with a food thermometer. In a microwave, cover the bowl loosely, pause to stir during heating, and check the temperature in more than one spot. Avoid repeatedly cooling and reheating the whole pot, since that can soften the vegetables and makes safe handling harder.

Frequently Asked Questions

Can I make this stew with mutton instead of lamb?
Yes. Mutton has a stronger flavor and usually needs more time to become tender than lamb shoulder. Follow the same browning and braising method, but begin checking after the listed 90-minute braise and continue in 15-minute increments as needed. Add the vegetables only when the meat is close to tender, so they do not overcook during the longer braise.

Can I make navarin a day ahead?
Yes, and the flavor often becomes more rounded after a night in the refrigerator. Cool and refrigerate it promptly, then remove any solidified fat from the surface if you like. Reheat gently on the stovetop until the leftovers reach 165°F (74°C). If the vegetables are already very soft, stir carefully and avoid a hard boil.

What can I use instead of turnips?
Rutabaga is the closest practical swap and can be used in the same amount, though it is sweeter and may need a few extra minutes. Parsnips also work but bring more sweetness, while extra carrots are mild and familiar. Cut substitutions to roughly the same size as the potatoes so they cook at a similar pace.

Why is my lamb still tough after braising?
It most likely needs more time, not a higher temperature. Shoulder becomes tender as connective tissue gradually breaks down, and the exact timing depends on the size of the pieces, the cut, and how gently the pot simmers. Keep it covered at a gentle simmer and check every 10 to 15 minutes. Add a little hot stock or water if the liquid level gets low.

Can I prepare the vegetables in advance?
Yes. You can cut the onion, carrots, turnips, and potatoes several hours ahead and keep them covered in the refrigerator. Store potatoes submerged in cold water to prevent browning, then drain and dry them before adding. Do not leave cut vegetables or cooked stew at room temperature for more than 2 hours.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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