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Navarin d’Agneau

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Navarin d’Agneau is a classic French lamb stew made with tender slow-cooked lamb, hearty vegetables, and fragrant herbs simmered in a rich savory broth. This rustic one-pot dish is deeply comforting and perfect for cozy family meals or elegant weekend dinners.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 4 to 6 servings
  • Category: Main Course
  • Method: Simmering
  • Cuisine: French
  • Diet: Halal

Ingredients

  • 800 g lamb shoulder or stew meat, cut into cubes
  • 4 medium potatoes, peeled and cut into chunks
  • 2 large carrots, sliced into thick rounds
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 400 ml beef or vegetable broth
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon all-purpose flour
  • 100 ml water if needed during cooking

Instructions

  1. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
  2. Brown the lamb cubes in batches on all sides, then transfer them to a plate.
  3. In the same pot, add the chopped onion and cook for about 5 minutes until softened and lightly golden.
  4. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  5. Sprinkle the flour over the onions and stir well.
  6. Add the tomato paste and mix until fully combined.
  7. Return the browned lamb to the pot and pour in the broth while scraping up any browned bits from the bottom.
  8. Add thyme, bay leaf, salt, and black pepper. Bring to a gentle simmer.
  9. Cover partially with a lid and simmer on low heat for about 45 minutes, stirring occasionally.
  10. Add the potatoes and carrots. Add a little water if the stew becomes too thick.
  11. Continue simmering for another 45 minutes or until the lamb is fork-tender and the vegetables are soft.
  12. Taste and adjust the seasoning if necessary.
  13. Remove the bay leaf and sprinkle with fresh parsley before serving.
  14. Serve hot with crusty bread, rice, or mashed potatoes.

Notes

  • Lamb shoulder works best because it becomes tender during slow cooking.
  • The stew tastes even better the next day as the flavors deepen.
  • Turnips, peas, mushrooms, or celery can be added for extra flavor and texture.
  • Simmer uncovered briefly if you prefer a thicker stew.
  • A splash of red grape juice can add extra richness.
  • Fresh rosemary pairs beautifully with thyme in this recipe.
  • Store leftovers in airtight containers for easy reheating.

Nutrition

Find it online: https://savorymomskitchen.com/navarin-dagneau/