Embrace this Spring classic, fit for Easter celebrations or any festive gathering!

What is a Lamb Navarin stew (Navarin d’Agneau)?

Lamb Navarin is a classic French stew that showcases the rich taste of lamb with the sweetness of vegetables, stewed in a light broth flavored with herbs and spices.

Like most rustic French recipes, the choice of vegetables and fixings may vary slightly depending on the cook, the region or the season. But this recipe is particularly popular during Spring, which is coincidentally lamb season. Also as such, it is often made with spring produces like turnips, carrots, peas and new potatoes.

This recipe is known for being a maintstay in French cooking schools, as it is a great introduction to how to build a French stew. First, you brown the meat. Then you add vegetables in a specific order. Finally, you add liquid and slow-cook everything together until the meat falls apart and the flavors meld.

In my books, this is one of the staple French stews to have in your cooking repertoire, along with the Beef Bourguignon and the Coq Au Vin.

The History behind the dish

It is said the name “Navarin” originates from the 1827 Battle of Navarin in the harbor of Navarin, Peloponnese, during the Greek War of Independence. It was a significant victory for the French, Russian and English coalition against the Turkish-Egyptian fleet of the Ottoman Empire.

To celebrate, French admiral Henri de Rigny instructed his chef to prepare a lavish dish for his soldiers. Drawing inspiration from local Turkish-style cuisine, the chef used lamb and an array of colorful vegetables to craft a deliciously saucy dish for the occasion – giving birth to the now famous recipe. 

Why you’ll love this recipe

A Lamb Navarin is a fairly easy, one-pot stew recipe that boasts loads of vegetables. In fact, it boasts more vegetables than your classic stew, which I love!

I also love that the sauce is made with a combination of white wine and stock, making for a lighter stew, compared for instance to a Beef Bourguignon – which is made with red wine and a touch heavier.

So, if you’re looking for a one-pot stew recipe that is comforting and hearty, but lighter than your classic beef stew, you’ll love this one!

Ingredients you’ll need for this Lamb Navarin Stew (Navarin d’Agneau)

Like many stews, lamb navarin requires patience and care, but no difficult techniques nor ingredients. Here is a detailed look at the ingredients needed.

1. Lamb. Lamb shoulder is often considered the best cut for stews. It has a good amount of marbling, which adds flavor and keeps the meat moist during the slow cooking process. Ask your butcher to trim the larger fat pieces and to cut the meat into 2-inch (5cm) chunks – slightly larger than for your classic beef stew.
2. Vegetables. Onions, carrots and turnips are staples of a Lamb Navarin. When making it in the Spring, new potatoes, pearl onions and peas are also included, adding variety and color to the stew. Note that you can use fresh or frozen peas. Lastly, while some recipes call for simmering the pearl onions in the stew, I prefer to cook and caramelize them on the side to add delicious bursts of sweetness.
3. Tomato paste and flour. These two ingredients are used to thicken the sauce.
4. Stock. For the broth, opt for a low sodium chicken or vegetable broth.
5. White wine. Along with the broth, white wine is added to create the liquid in which the meat and vegetables stew. Choose one with a lighter body and high acid to balance out the richness of the meat: I recommend Pinot Blanc or Sauvignon Blanc.
6. Seasoning and herbs: Very simple seasonings (salt and pepper) and classic French herbs (bay leaf, thyme, parsley) are traditionally used for a Lamb navarin, letting the flavors of the lamb and fresh seasonal vegetables shine.

Overview: how to make Lamb Navarin

Here are the directions for making this recipe. You can find the list of ingredients and detailed instructions in the recipe card at the bottom of this article.  

1. Brown the lamb pieces. The lamb is first browned in oil, contributing to the rich flavor of the sauce. Do not rush this process and make sure the pieces bear a nice brown crust before adding the first set of vegetables.
2. Add the vegetables. Garlic, onions and carrots are added to the meat and are sauteed quickly. You then add tomato paste, flour, broth, wine and start simmering all the ingredients together.
3. Add more vegetables. New potatoes and turnips are added about 15 minutes before the end of the cooking time. Peas are added just a few minutes before serving. Follow these different ingredient intervals to have properly cooked vegetables that keep their optimum shape and flavor.
4. Garnish, season and serve. Lastly, I like to serve this dish garnished with caramelized pearl onions and fresh herbs just before serving.

Frequently Asked Questions

Are the peas mandatory for this dish?

Mandatory, no. Traditional to the dish, yes. As with any dish, don’t feel obligated to add ingredients you don’t like. If peas aren’t your thing, leave them out and add a few more carrots instead. Or cook the peas on the side for those who do enjoy them!

What if I can’t find lamb shoulder?

No problem, both lamb leg and lamb neck are excellent substitutes for lamb shoulder. Those are also tougher, marbled cuts that can stand up to the longer cooking meant for a stew. Lamb neck may also be a cheaper option where you are, albeit more difficult to find outside of a butcher shop.

I don’t like or want alcohol in the dish, what can I do?

Aside from the traditional explanation of “the alcohol will cook out of the dish”, if you do not want to add the wine, you can replace it with chicken stock. Just please be aware it will alter the taste of the dish, as wine imparts a nice sweetness and complex flavors.

How to store leftovers

• To refrigerate: If you have any leftovers, simply store them in an airtight container in the refrigerator for up to 3 days.
• To freeze: Ensure the dish is cooled completely, and then placed in an airtight and freezer friendly container. To use, allow to thaw overnight in the fridge. Then, reheat ideally on a stovetop over medium-low heat until ready to serve.

Serving suggestions:

This stew definitely boasts more vegetables than your classic stew, making it a balanced meal in itself. You can simply serve it with crusty bread on the side for mopping the delicious sauce!

If you would like to serve it with a side, I suggest Green Beans Almondine, Vichy carrots or Potato Gratin Dauphinois.

And like most stews, a Lamb Navarin is even better reheated the next day.

Audrey’s Tips

• This is a recipe perfect for 6 people. You can easily double it to for a larger crowd.
• You can swap and mix the seasonal vegetables to your liking. Note that 2.7lbs of vegetables vs. 2.2lbs of lamb meat is a great ratio.
• With no less than 2.7lbs of vegetables (or 7 different vegetables), this stew recipe has a bit of a lengthy ingredient list. But trust me here, once you’ve done your shopping for all the ingredients, you’ll have achieved the biggest part of the job.

I hope you’ll enjoy this Lamb Navarin (Navarin d’agneau) recipe as much as I do! If you have any questions, please leave a comment. 

More French stews to try: 

• Classic French Beef Bourguignon 
• Classic French Coq Au Vin Rouge 
• Flemish Beef and Beer Stew (Carbonnade)
• Classic French Coq Au Vin Blanc
• Sausage Rougail (Creole Sausage stew)
• Classic French Hunter’s Chicken Stew (Poulet Chasseur)
• French-style Braised Oxtail (Queue de Boeuf aux carottes)

Lamb Navarin (Navarin d'agneau)

Print Recipe

Serves: 6 Prep Time: 20 Minutes Cooking Time: 1H20 1H20

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

2.2 lbs (1kg) lamb shoulder, skin and fat trimmed, cut in 2-inch cubes
1 tsp salt
½ tsp ground black pepper
1 tbsp (15 ml) extra virgin olive oil
3 carrots (300g), peeled and cut in large sticks
1 large onion, peeled and sliced in half rounds
3 garlic cloves, peeled and minced
1 tbsp (14g) tomato paste
4 tbsp (30g) all-purpose flour
1 bay leaf
3-4 thyme sprigs
2/3 cups (150 ml) white wine
4 cups (950 ml) chicken or vegetable stock, low sodium
About 12 new potatoes (400g)
2 medium turnips (200g), cut in large chunks
Peas, fresh or frozen (200g)
10 pearl onions, peeled and cut in half
2 tbsp (28g) butter
2 tbsp (25g) sugar

For garnish: A handful of fresh parsley, stemmed and leaves

Instructions

Half an hour before cooking, take the lamb out of the fridge, season it with salt and pepper and leave it on the counter to rise slightly in temperature.

Step 1 - Heat up the olive oil in large heavy bottom pot (or Dutch oven) over medium-high heat. When the oil is sizzling, add the lamb cubes and brown them for about 3 minutes on each side. Do not rush this process, the lamb pieces should develop a nice brown crust.

Step 2 - Once the lamb is browned, add the carrots, onion and garlic. Stir and sauté for 2 minutes. Add the tomato paste and stir to coat. Add the flour, stir to coat and until no dry flour remains. Add the bay leaf, the thyme, the white wine and stock. Stir, cover with a lid and bring to boil. When the liquid is boiling, lower the heat to medium-low and simmer for 45 minutes.

Step 3 - Add the potatoes and turnip and simmer for 15 minutes. Finally, add the peas and cook until they rise to the top (1-2 minutes for fresh peas, 3-4 minutes for frozen). Taste and adjust seasoning if needed.

Step 4 - In a separate pan, heat up the butter, sugar, pearl onions and 3 tablespoons of water over medium heat. Let the butter and sugar melt and slowly caramelize the onions. Cook until all the water is evaporated and onions are caramelized. This can take up to 8-10 minutes. 

For serving, ladle the navarin into serving bowls, dress with a few caramelized onions and fresh parsley leaves.

The post Lamb Navarin (Navarin d’agneau) appeared first on Pardon Your French.

The Poule au Pot is a specialty hailing from the Southern French Pyrénées mountains – although it is largely embraced throughout the entire country. Alongside Beef Bourguignon and Coq au Vin, it is one of the most iconic recipes of French Country Cooking.

The story goes…

In the 17^th century, King Henry IV of France promised to the French “a chicken in every pot” every Sunday, as the country was facing terrible famines caused by the long-lasting wars of religions. Since then, the Poule au Pot has remained in the minds of French people as a humble, convivial dish that’s meant to unify and please everyone over the traditional French Sunday meal.

A very simple way to cook a whole chicken

Traditionally, Poule au Pot is made with a “poule” (a hen). The use of this larger poultry yields a richer, more complex tasting dish. But since hens have become harder to find and more expensive nowadays, the recipe is now almost exclusively made with chicken.

Many agree that Poule au Pot is in fact one of the easiest ways to cook a chicken. It requires little skill and preparation, and guarantees a juicy, perfectly tender chicken flavored by a fragrant vegetable broth. Because the whole chicken cooks in broth for a lengthy time, it is indeed almost impossible to mess up.

Poule au Pot is a very simple dish that takes about 2 hours and 30 minutes to cook. It is thus a dish best made on weekends where you can devote a few hours to being home and pop your head into the kitchen occasionally to check on the pot.

Some cooking tips: 

That said, here are a few extra tips to build even more delicious flavors in this simple dish.

• I often try and get a standard-size chicken for this recipe, which in France is about 1.75kg/4lbs. You can of course opt for a smaller or bigger chicken (if it fits into a pot), keeping in mind that cooking time may need to be adjusted slightly.
• Take the chicken out of the fridge at least one hour before you start this recipe. This will allow the meat to come closer to room temperature. This will help avoid any thermal shock, which will toughen the meat, when placed in the simmering broth.
• Don’t be afraid to season this dish generously. Like most soups and chicken dishes, make sure to salt the broth when you start cooking and adjust seasoning at the end if needed and to your liking.
• If you can get your hands on organic vegetables (carrots, turnips), keep the peels on as they will add extra flavor to the broth. Simply make sure you scrub them first with a vegetable brush.
• Keeping the spices and herbs simple is all you need to build classic French flavors: cloves, black peppercorns, thyme, and bay leaves. But you can of course add your own twist to the broth by adding a few slices of fresh ginger, two or three star anise, or even a lemongrass stalk cut in half lengthwise.
• Although not traditional, a few new potatoes are lovely in this recipe too. Simply cut them in half and add them alongside the rest of the vegetables.
• I like to keep the leaves of the celery stalk to later garnish the finished dish. It will also add a nice crunchy component and a fresh zing.

How to serve Poule au Pot?

Poule au Pot is traditionally served on its own and enjoyed as a substantial soup. You place a whole chicken piece (ie. leg or breast) into each bowl, add a few vegetables and cover it with broth. You can also go the extra mile and shred the whole chicken before dividing it into each bowl and adding the vegetables and broth.

Poule au pot is also often served atop a bed of cooked white rice and/or with a few slices of crusty country bread on the side.

How to store Poule au Pot  

After making and enjoying Poule au Pot – if you have any leftovers – you can store them in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 3 days. Reheat your soup portions on the stovetop or in the microwave.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave.

You may also like:

• Beer-braised Spiced Pork Shanks
• Classic French Beef Bourguignon
• French Roast Chicken
• Chicken and Mushroom Pie (Tourte)
• Classic French Coq Au Vin Rouge
• French Tarragon Chicken 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion

Poule Au Pot (Chicken in a pot)

Print Recipe

Serves: 6 Prep Time: 10 Minutes Cooking Time: 2 Hours 30 Minutes 2 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

1 whole chicken (1.75kg/4lbs)
1 whole onion, peeled and poked with 5 cloves (spice)
3 whole garlic cloves, peeled
1 leek, cut into 3 pieces
1 celery branch, cut into 3 pieces
3-4 carrots, peeled and cut in half
4 turnips, cut in half
1 tsp whole black peppercorns
5 sprigs of thyme
1 bay leaf
Salt, freshly ground black pepper to taste

Instructions

Step 1 - One hour before cooking, remove the chicken from the fridge and place it on the countertop, to allow it to lose its chill.

Step 2 - Prepare your vegetables. Take your onion and poke 5 cloves (spice) into its flesh, using the sharp end of the clove. Peel and cut the remaining vegetables as described in the ingredient list. Put aside.

Step 3 - Place the chicken into a pot that is large enough to contain the chicken, and later, all the additional vegetables, plus a good amount of water.

Step 4 - Fill the pot with enough water to the point that the top of the chicken's breast is covered with water. Turn heat to high and bring to a boil. Once the water starts simmering, you should notice some yellowish/brown foam rising to the top of the pot. Using a spoon or ladle, skim this foam and dispose of it. When the pot comes to a boil, lower the heat to medium, add the vegetables, herbs and spices. Turn the heat back up to high to re-boil the water.

Step 5 - Continue to skim any foam that may appear. The foam will stop forming after a few minutes. Once the entire pot comes back to a boil, lower the heat to medium-low, cover with a lid, and simmer for 2 hours and 30 minutes, undisturbed.

Step 6 - After this time mark, taste the broth and adjust seasoning (salt, pepper) if needed. The chicken should now be fully tender and seemingly falling apart. Turn off your stove and carefully remove the chicken from the pot onto a plate. Allow to cool for 10-15 minutes.

Step 7 - Once slightly cooled, cut the chicken into pieces (or shred) and transfer into serving plates. Place a few vegetables around and pour broth over.

Enjoy as is, over top of cooked white rice and/or with fresh country bread.

The post Poule Au Pot (Chicken in a pot) appeared first on Pardon Your French.

Get ready to love turnips!

This Turnip and Carrot Gratin with Dijon Béchamel Sauce is a simple recipe that packs a great mix of texture and flavours. Turnips are tender and lightly sweet, with a slight bitterness. They are paired with carrots to bring a little more sweetness to round off the flavors. Finally, they are covered in a hefty amount of Béchamel Sauce that is spiked with Dijon Mustard.  

This gratin makes a great weeknight dinner or side dish, being a healthier alternative to potatoes. It is also a great way to sneak more veggies into your family’s diet – without compromising on flavour and comfort. 

Cooking notes: 

• If you get organic turnips and carrots you don’t need to peel them. Simply brush them off and rinse them thoroughly under cold water. If they aren’t organic, peeling them is recommended. 
• For making the Béchamel sauce, make sure you are using 2% or whole milk (not skimmed or dairy-free). 
• This recipe features a simple Béchamel, made only with butter, flour and milk.  I chose to keep it “as is” to keep this dish fairly light. But if you’re not counting calories, feel free to add up to 1 cup of grated cheese (hard cheese such as Gruyère Cheese or white cheddar) into the Béchamel sauce and/or sprinkled on top of the gratin right before baking. 

I hope you’ll love this Turnip and Carrot Gratin with Dijon Béchamel Sauce as much as I do! 

You may also like:

• French Style Mac n’ Cheese with peas
• Poitou-Style Braised Beets with Kale
• Sesame Sole Fillets with  Leek Fondue

Turnip and Carrot Gratin with Dijon Béchamel Sauce

Print Recipe

Serves: 6-8 people Prep Time: 20 Minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 21 voted )

Ingredients

700g Turnips (about 5 medium sized)
300g carrots (about 2 medium sized)
½ tsp salt
For the Béchamel sauce (makes about 2 cups):
3 sage leaves, finely chopped
4 tbsp unsalted butter
4 tbsp all-purpose flour
2 ½ cups milk (2% or whole)
½ tsp salt
½ tsp grated nutmeg
1-2 tbsp Dijon Mustard
½ tsp freshly grated black pepper

Instructions

Step 1 - Rinse and peel the turnips and carrots. Slice them into thin slices ( about 1/4 -inch). 

Bring a large pot of salted water to a boil. Add the carrot slices and boil for 5 minutes. Add the turnip slices and cook for 20 more minutes, until tender – but not mushy (note: carrots are firmer than turnips so need about 5 minutes extra of cooking). Drain and set aside. 

Step 2 – Make the Béchamel Sauce. 

Finely chop the sage leaves. Melt the butter in a heavy-bottomed sauce pan with the sage leaves. When the butter is foamy, add the flour and stir with a wooden spoon until it becomes a dry paste. Switch to a whisk and start pouring in the milk very slowly, in small additions. Whisk continuously until the sauce thickens – make sure there are no lumps left before you start pouring more milk. Add the salt, pepper, nutmeg and Dijon Mustard and whisk again until the sauce is smooth and velvety. Remove from the heat and cover with wax paper to prevent a "skin" from forming on top.  

Pre-heat your oven to 380°F (193°C) with a rack in the middle. 

Step 3 – Make sure the carrot and turnip slices are well drained and moisture free. Lay half of the slices across the bottom of a large buttered baking dish, alternating turnips and carrots. Spread about half of the Béchamel sauce over top and sprinkle with salt and pepper to taste. Cover with the rest of the carrot and turnip slices, and finally the rest of the Béchamel sauce. Sprinkle with salt and pepper to taste. Add cheese over top if this, if using. 

Bake 20-25 minutes. Finish with 1.5 - 2 minutes under the broiler, until the top is golden. 

Let cool 10 minutes before serving. 

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

The post Turnip and Carrot Gratin with Dijon Béchamel Sauce appeared first on Pardon Your French.