Classic French Lamb Navarin

Name: Classic French Lamb Navarin
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 4
Cuisine: French
Ingredients: 1 kg lamb shoulder, cut into large 4cm chunks; 2 tablespoons olive oil; 2 tablespoons plain flour; 3 cloves garlic, minced; 2 tablespoons tomato paste; 1/2 cup white wine; 3 cups chicken stock; 3 sprigs fresh thyme; 2 bay leaves; 4 medium carrots, cut into chunks; 300g baby potatoes, scrubbed; 200g baby turnips, peeled and halved; 1 cup pearl onions, peeled; 1 cup frozen peas; Salt and black pepper to taste

This hearty French lamb stew features tender meat and seasonal vegetables in a rich, flavorful sauce.

By Daily Recipes Book· 🌍 French· July 14, 2026

dailyrecipesbook.com

Prep

20 minutes

Cook

1 hour 45 minutes

Total

2 hours 5 minutes

Serves

Lamb Navarin is a wonderful French classic that is perfect for those days when you want something warm and comforting. It is much easier to prepare than many other French stews, making it an excellent choice for a home cook who wants to try their hand at traditional recipes without the stress.

The secret to this dish is using lamb shoulder, which stays juicy and tender during the long cooking time. Because it includes potatoes and carrots, it really is a complete, one pot meal that feeds a hungry family beautifully.

Ingredients

1 kg lamb shoulder, cut into large 4cm chunks
2 tablespoons olive oil
2 tablespoons plain flour
3 cloves garlic, minced
2 tablespoons tomato paste
1/2 cup white wine
3 cups chicken stock
3 sprigs fresh thyme
2 bay leaves
4 medium carrots, cut into chunks
300g baby potatoes, scrubbed
200g baby turnips, peeled and halved
1 cup pearl onions, peeled
1 cup frozen peas
Salt and black pepper to taste

Instructions

1
Season the lamb chunks generously with salt and pepper.
2
Heat the olive oil in a large pot or Dutch oven over medium high heat and brown the lamb in batches until well colored. Remove the lamb and set aside.
3
In the same pot, add the flour and tomato paste, stirring for a minute until fragrant.
4
Deglaze the pot with the white wine, scraping up any browned bits from the bottom, then stir in the garlic.
5
Return the lamb to the pot and pour in the chicken stock until the meat is covered.
6
Add the thyme and bay leaves, then bring to a boil before reducing the heat to low.
7
Cover and simmer for about 60 minutes.
8
Add the carrots, potatoes, turnips, and onions. Simmer for another 30 to 40 minutes until the vegetables are tender.
9
Stir in the frozen peas for the last 5 minutes of cooking.
10
Remove the bay leaves and adjust the seasoning with salt and pepper before serving.

💡 Tips

Store any leftovers in an airtight container in the fridge for up to three days. This stew actually tastes even better the next day as the flavors have more time to mingle. Serve it hot in deep bowls, perhaps with a crusty piece of bread to mop up the sauce.

#dinner #stew #lamb #french #comfort food #one pot

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