French Lamb Stew with Root Vegetables
Navarin of lamb is a classic French braise combining tender lamb cubes with caramelized root vegetables, aromatics, and a rich beef-thickened sauce. Built on a foundation of sauteed onions, garlic, carrots, parsnips, and celery, the meat simmers until falling-apart tender while the flour creates a silky gravy. Fresh parsley and a bouquet garni add brightness and depth. Serve this rustic, warming dish to family or dinner guests on cool evenings. This version honors the traditional technique while keeping vegetables chunky and sauce robust.
Ingredients
- 2 ¼ lb lamb shoulder or chuck, trimmedbeef chuck1:1hearty
note: reduce simmering time by 15 minutes as beef chuck cooks faster
- 2 tbsp butter, unsalted
- 2 tbsp olive oil, or vegetable oil
- 2 whole onions, large
- 2 whole garlic cloves, minced
- 2 whole carrots, peeled
- 2 whole parsnips, peeledcelery root1:1earthier
similar texture when cooked
- 2 whole potatoes, peeled
- 2 stalks celery, sliced
- 12 whole green beans, fresh, topped and tailed
- ½ cups flour, all-purpose, for dredging
- 1 oz tomato paste, concentrated
- ⅓ oz Dijon mustard
- 1 whole beef bouillon cube, dissolved in waterchicken stock1:1 ratiolighter
- 3 cups water, or beef stock
- 1 bunch bouquet garni, thyme, parsley, bay leaf tied
- ½ oz parsley, fresh, chopped, for garnish
Instructions
- 1
Trim lamb of excess fat and connective tissue, then cut into 3/4 inch cubes.
- 2
Peel onions and cut into wedges; mince garlic finely; peel carrots, parsnips, and potatoes and cut into small chunks; clean celery and slice; top and tail green beans.
- 3
In a large Dutch oven, brown lamb in batches in butter and oil until deeply colored; remove and set aside.
- 4
In the remaining butter and oil, saute onion until golden.
- 5
Add garlic, carrot, parsnip, and celery; sweat for 2 to 3 minutes.
- 6
Stir flour in well, then add tomato paste and mustard.
- 7
Return meat to pan; add potatoes and bouquet garni.
- 8
Pour in beef stock and mix thoroughly.
- 9
Bring to a boil, then reduce heat and simmer covered for 1 hour.
- 10
Add green beans and cook for a further 20 to 30 minutes until meat is tender and sauce thickens.
- 11
Remove bouquet garni, sprinkle with fresh parsley, and serve with crusty bread.
Tips
Brown the lamb in batches without crowding; rushing this step results in steaming rather than caramelizing. Take time to develop a deep, flavorful crust.
Add green beans only in the final 20-30 minutes to preserve their bright color and crisp texture; earlier addition yields mushy beans.
Use a Dutch oven or heavy pot with a tight-fitting lid to trap steam and ensure even, gentle cooking throughout the simmer.
Good to Know
Refrigerate in airtight container up to 4 days. Flavor deepens overnight. Skim fat from surface before reheating for cleaner presentation.
Prepare through step 9 (before adding green beans) up to 2 days ahead. Cool completely, refrigerate covered. Reheat gently on stovetop, then add green beans and finish cooking.
Ladle into wide bowls with crusty bread for soaking sauce. Pair with red Burgundy wine or full-bodied ale. Serve family-style from the Dutch oven for casual gatherings.
Common Mistakes
Do not skip browning meat in batches to avoid pale, steamed lamb and weak sauce.
Do not skip sweating vegetables after onion to avoid raw garlic and celery flavor in finished dish.
Do not add green beans at the start to avoid mushy, gray beans that lose their fresh appeal.
Substitutions
similar texture when cooked
FAQ
Can I make this in a slow cooker or pressure cooker?
Yes. Brown meat and vegetables on stovetop, then transfer to slow cooker on low for 6-8 hours. For pressure cooker: brown meat, saute vegetables, add liquid and seasonings; cook on high pressure 45 minutes. Add green beans in final 5 minutes. Adjust flour if sauce is too thin.
What if I don't have a bouquet garni?
Tie 3-4 sprigs fresh thyme, 2-3 parsley stems, and 1 bay leaf with kitchen twine. Alternatively, use 1/2 teaspoon dried thyme, 1/2 teaspoon dried parsley, and 1 bay leaf loose in a tea infuser or cheesecloth pouch for easy removal.
How long can I keep leftovers and can I freeze this stew?
Refrigerate up to 4 days in airtight container. Freezes well up to 3 months; cool completely before freezing. Thaw overnight in refrigerator and reheat gently on stovetop, adding a splash of water if sauce has thickened too much.