Traditional French Lamb Stew (Navarin d’Agneau)

Published: Mar 12, 2026 by Bea C. | This post may contain affiliate links | 2 Comments

Navarin d'Agneau is a Traditional French Lamb Stew made with tender lamb, seasonal vegetables, and a simple yet flavorful combination of tomato paste and herbs.

A plate of French Lamb Stew Navarin next to the cast iron Dutch oven where it was cooked.

If you want to cook an authentic French lamb stew, this step-by-step recipe will show you how to make a flavorful Navarin d'Agneau just like it's prepared in French family kitchens.

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What Is Navarin d'Agneau?
🔪 Equipment
📖 Ingredient Notes
🥣 Step by Step Instructions
👩🏻‍🍳 Top Tip
💬 Recipe FAQs
🍲 Other French Recipes You Might Like
📋 Recipe / Recette
Comments / Commentaires

What Is Navarin d'Agneau?

Navarin d'Agneau is a traditional French lamb stew made by slowly braising lamb meat with vegetables such as potatoes, carrots, and turnips in a Dutch oven. The dish gets its deep flavor from browning the lamb first and then simmering it with tomato paste and herbs.

The name "navarin" may come from the French word "navet" (turnip), one of the signature vegetables in the stew.

This classic French lamb stew is traditionally served for Easter, making it a festive centerpiece for family meals

🔪 Equipment

Cast iron Dutch Oven. To make this French Lamb Stew, you will need a cast iron Dutch oven. If you're looking for more recipes using a cast iron Dutch oven, make sure to check out my Pot au Feu recipe, or my Boeuf a la mode recipe or check out all my Dutch oven recipes.

📖 Ingredient Notes

All the ingredients to make French Lamb Navarin spread on a kitchen counter.

Lamb. Lamb shoulder or lamb neck work best for this navarin.
Turnips. Turnips are traditional in Navarin d'Agneau and give the stew its characteristic flavor. If you prefer you can use extra potatoes instead.
Tomato paste. Make sure to use additive free tomato paste. It should have only one ingredient: tomato.
Potatoes. Potatoes are Whole30 compliant but not considered paleo. Use them or omit them depending on your dietary preferences.
Arrowroot. Arrowroot is used to thicken the sauce while keeping the recipe paleo-friendly. Tapioca starch can be used as a direct substitute for arrowroot. Potato starch is another good thickener and is compatible with Whole30, though it is not considered paleo. If you are not following a specific diet, cornstarch can also be used to thicken the sauce.
Green beans. Use fresh green beans when they are in season, or locally grown frozen green beans when fresh ones are unavailable. This preserves nutrient density better than imported green beans.

🥣 Step by Step Instructions

Preheat oven to 360° F (180° C)
Heat the olive oil in a large Dutch oven over medium-high heat. In the meantime, trim any excess fat from the lamb and cut it into chunks if this hasn't already been done. Once the olive oil is hot, add the lamb pieces and brown them on all sides.

Lamb meat cooking in olive oil in a Dutch oven.

While the lamb is browning, peel and cut the carrots and onion into large dice. Then peel the garlic cloves, slice them lengthwise, and remove the germ from each clove.

Carrots cut in bite size pieces, diced onion and garlic cloves halved and germ removed.

Add the carrots, onion and garlic to the Dutch oven and cook for 5 minutes.

Lamb meat cooking in a Dutch oven with carrots, onion and garlic.

Sprinkle the arrowroot over the mixture.

Lamb meat cooking in a Dutch oven with carrots, onion, garlic and arrowroot sprinkled on top.

Stir well.

Lamb meat cooking in a Dutch oven with carrots, onion, garlic and arrowroot mixed in it.

Add the tomato paste and stir again.

Lamb meat cooking in a Dutch oven with carrots, onion, garlic and arrowroot and tomato paste mixed in it.

Pour in the water and stir again. Then season with salt and pepper and add the rosemary sprig.

Lamb meat cooking in a Dutch oven with carrots, onion, garlic and arrowroot and tomato paste mixed in it topped with water and a sprig of rosemary.

Cover the pot and put it in the oven for 25 minutes. In the meantime, peel and quarter the potatoes and turnips.

Turnips and potatoes peeled and quartered on a cutting board.

Remove the Dutch oven from the oven and add the potatoes and turnips. Cover and return to the oven for another 35 minutes.

Dutch oven filled with lamb stew then topped with potatoes and turnips.

In the meantime, bring a saucepan of salted water to a boil. Once the water is boiling, add the green beans and cook for about 6 minutes if fresh, 10 minutes if frozen.

Green beans cooking in a saucepan of water.

Once the green beans are cooked, drain them, add them to your Lamb Navarin, add some fresh parsley leaves and serve. Voilà!

👩🏻‍🍳 Top Tip

This Lamb Navarin can be made ahead of time, making it perfect to prepare the day before.

💬 Recipe FAQs

What cut of lamb is best for Navarin d'Agneau?

Lamb shoulder or neck work best because they become tender when slow cooked.

Is Navarin d'Agneau the same as lamb stew?

Navarin d'Agneau is a traditional French lamb stew, one of several lamb stew variations found in French cuisine.

🍲 Other French Recipes You Might Like

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