Navarin recipe, France

Navarin is a traditional (and delicious) French stew made made from lamb and root vegetables, popular in winter and the cooler months.


1.5kg lamb shoulder, bone and fat removed

10 baby / small onions

2 cloves garlic

Root vegetables - mix some or all from carrots, parsnips, potatoes, celery, a couple of each, according to what is in your garden!

Peas or green beans

Chicken stock

2 tablespoons tomato puree

glass white wine

Bouquet garni



  • Cut the lamb into bite-size cubes
  • Chop the vegetables into chunks, peel and cut in half the onions, peel and crush the garlic
  • Heat some olive oil in a large, solid stew pan, and brown the meat - do a bit at a time, just enough to cover the bottom of the pan, then remove it as it is done and do the next batch
  • In the same pan soften the onions for a few minutes, then add the garlic and other vegetables (except the potatoes) and continue stirring (over a medium heat) for another couple of minutes
  • Add a dessert spoon of flour, and stir it in to the vegetables. Then add back the meat, add the potatoes, tomato puree, and wine, and the bouquet garni. A dollop of Dijon mustard can also be added at this point. Pour the stock on top, and add a little water if the stew is not covered completely.
  • Simmer gently for an hour, then add the peas or green beans
  • Continue cooking for another half an hour or until the lamb is cooked tender and the sauce has thickened. The potatoes should be soft, but not diappeared into the sauce.
  • This can be prepared earlier, even the day before, with no problem. Eat, of course, with crusty bread.