📝 About This Recipe
This classic French masterpiece, named after the 'navet' (turnip), is a celebration of the spring harvest, featuring tender lamb shoulder braised in a light, aromatic tomato-tinged broth. Unlike heavier winter stews, the Navarin is bright and vibrant, showcasing a colorful bouquet of garden-fresh vegetables like pearls onions, baby carrots, and sweet peas. It is the quintessential French bistro dish that balances rustic comfort with a sophisticated, velvety sauce.
🥗 Ingredients
The Meat and Aromatics
- 3 pounds Lamb Shoulder (boneless, cut into 1.5-inch cubes)
- 2 tablespoons Vegetable Oil (for searing)
- 2 tablespoons Unsalted Butter
- 2 tablespoons All-purpose Flour (to thicken the sauce)
- 3 cloves Garlic (smashed and minced)
- 1 tablespoon Tomato Paste
The Braising Liquid
- 1/2 cup Dry White Wine (such as Sauvignon Blanc)
- 3-4 cups Lamb or Beef Stock (high quality or homemade)
- 1 piece Bouquet Garni (bundle of thyme, parsley stems, and a bay leaf tied with twine)
- to taste Salt and Black Pepper (freshly cracked)
The Spring Vegetables
- 12-15 pieces Pearl Onions (peeled)
- 12 pieces Baby Carrots (peeled, tops trimmed)
- 6-8 pieces Small Turnips (peeled and quartered)
- 8-10 pieces New Potatoes (small, halved)
- 1 cup Fresh Peas (shelled)
- 2 tablespoons Fresh Mint and Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Pat the lamb cubes thoroughly dry with paper towels. Season generously with salt and pepper. This ensures a proper sear rather than steaming the meat.
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2
Heat the vegetable oil in a large, heavy-bottomed Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the lamb on all sides until a deep golden crust forms. Remove meat and set aside on a plate.
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3
Reduce heat to medium. Pour off excess fat, leaving about a tablespoon. Add the butter and, once foaming, stir in the flour. Cook for 2 minutes, whisking constantly to create a light roux.
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4
Stir in the tomato paste and garlic, cooking for 1 minute until fragrant. Return the lamb and any accumulated juices back to the pot.
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5
Deglaze the pot with the white wine, scraping the bottom with a wooden spoon to release the 'fond' (the flavorful browned bits). Let the wine reduce by half.
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6
Add enough stock to just cover the meat. Add the bouquet garni. Bring to a gentle simmer, then cover with a tight-fitting lid.
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7
Lower the heat to the lowest setting and simmer gently for about 1 hour. The meat should be starting to get tender but not falling apart yet.
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8
While the meat simmers, prepare the vegetables. In a separate skillet, lightly sauté the pearl onions, carrots, and turnips in a touch of butter and sugar for 5 minutes to glaze them before adding to the stew.
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9
Add the glazed vegetables and the halved potatoes to the Dutch oven. Continue to simmer, covered, for another 25-30 minutes until both the meat and vegetables are fork-tender.
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10
Five minutes before serving, stir in the fresh peas. They only need a few minutes to cook through while retaining their bright green color.
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11
Remove the bouquet garni. Taste the sauce; if it's too thin, remove the lid and simmer rapidly for a few minutes to reduce. Adjust seasoning with salt and pepper.
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12
Stir in half of the chopped herbs and serve immediately in shallow bowls, garnished with the remaining fresh herbs.
💡 Chef's Tips
Always use lamb shoulder rather than leg; the higher fat and connective tissue content ensures the meat stays succulent during the braise. To peel pearl onions easily, blanch them in boiling water for 30 seconds, then cold water; the skins will slip right off. Don't skip browning the meat in batches; if you crowd the pan, the temperature drops and the meat won't develop that essential Maillard reaction flavor. If you can't find fresh peas, frozen ones are a perfectly acceptable substitute—just add them at the very end. For an extra glossy 'restaurant-style' finish, stir in a cold knob of butter right before serving.
🍽️ Serving Suggestions
Pair with a crisp French Rosé or a light-bodied red like a Beaujolais or Pinot Noir. Serve with thick slices of crusty sourdough baguette to soak up the delicious braising liquid. A simple side of buttery wide egg noodles or steamed basmati rice works beautifully to catch the sauce. Follow the meal with a light green salad tossed in a sharp lemon vinaigrette to cleanse the palate. For a true spring feast, serve alongside roasted asparagus with hollandaise sauce.