This is the taste of spring in France. A navarin is a lighter, brighter stew than its winter cousins, where the tender lamb is celebrated alongside the season’s first vegetables—new potatoes, sweet carrots, pearl onions, and fresh peas. The sauce is not thickened with flour, but remains a flavorful, herb-infused broth that lets every ingredient shine. It’s a dish that feels both elegant and utterly wholesome, perfect for that first warm evening of the year.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 40 min | 1.5 hours | 2+ hours | 6 | A sunny project |
Why You’ll Love This Recipe
- It’s a celebration of spring: The vibrant, fresh vegetables make it feel light and celebratory.
- Lighter than a traditional stew:Â The clear, brothy sauce is refreshing and highlights the natural flavors.
- One-pot wonder:Â Everything cooks together in harmony, making cleanup a breeze.
- The lamb becomes incredibly tender:Â The slow, gentle cooking yields fall-apart meat.
Grab These
- 3 lbs lamb shoulder, cut into 2-inch cubes
- 2 tbsp olive oil
- 1 tbsp sugar
- 2 tbsp tomato paste
- 2 cloves garlic, minced
- 4 cups lamb or chicken stock
- 1 bouquet garni (thyme, rosemary, bay leaf)
- 12 pearl onions, peeled
- 4 carrots, cut into chunks
- 4 turnips, quartered
- 12 small new potatoes, scrubbed
- 1 cup fresh or frozen peas
- Salt and black pepper
- 2 tbsp fresh parsley, chopped
Let’s Make It
Pat the lamb dry and season well. In a large Dutch oven, heat the oil and brown the lamb in batches. Don’t rush this step—the fond (browned bits) is essential. Remove the lamb and set aside.
Sprinkle the sugar into the pot and let it melt into a light amber caramel. This will give the stew a beautiful color and a subtle sweetness. Stir in the tomato paste and cook for a minute.
Return the lamb to the pot. Add the garlic, stock, and bouquet garni. Bring to a simmer, then cover and cook on low heat (or in a 325°F / 160°C oven) for 1 hour.
Add the pearl onions, carrots, and turnips. Cook for another 20 minutes. Then, add the potatoes and cook for a final 20-30 minutes, until all the vegetables and lamb are tender.
Stir in the peas and chopped parsley just before serving. They only need a minute to cook through and add a pop of fresh color.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 480 kcal |
| Protein | 42g |
| Carbohydrates | 35g |
| Fat | 19g |
| Fiber | 7g |
| Sugar | 11g |
| *Note: | Values are estimates |
Variations & Add-Ins
- Early Summer:Â Add asparagus tips and broad beans (fava beans) with the peas.
- Herb Finish:Â Add fresh chopped mint or tarragon with the parsley for a different aromatic profile.
- Richness:Â For a richer sauce, you can swirl in a tablespoon of cold butter at the end.
Serving Ideas
- Serve in wide, shallow bowls to showcase all the beautiful vegetables.
- All you need is a crusty baguette to soak up the delicious broth.
- Pairs beautifully with a medium-bodied red wine like a Pinot Noir or a CĂ´tes du RhĂ´ne.
Storage & Reheating
- Storage:Â Will keep in the fridge for up to 3 days.
- Reheating:Â Gently reheat on the stovetop to avoid breaking up the vegetables.
My Two Cents
- Pro-Tip: The step of caramelizing the sugar is what makes a navarin distinct. It gives the stew its characteristic glaze and depth without needing flour.
You Asked, I’m Answering
Q: Can I use lamb stew meat from the store?
A: Absolutely. Just be sure to trim off any large pieces of excess fat.
Q: My vegetables are mushy before the meat is tender.
A: This is why we add them in stages. The root vegetables need more time than the peas. If your lamb is very tough, let it cook for the full hour before adding any vegetables.