Traditional French Lamb Stew (Navarin d’Agneau)

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

5 from 2 votes

Traditional French Lamb Stew (Navarin d’Agneau)

Lamb, potatoes, carrots, and turnips simmering together in a Dutch oven create a delicious dish for family gatherings or celebrations.

Prep Time20

Cook Time1 20

Total Time1 40

Course: Main Course

Cuisine: French

Suitable for Diet: Gluten Free, Low lactose diet

Diet: Dairy free, Egg free, Gluten free, Paleo, Whole30

Servings: people

Calories: 810kcal

Author: Bea C.

Equipment

Cast iron Dutch oven

Ingredients

2 Tablespoons extra virgin olive oil
1 kg lamb
1 onion
400 g carrots
3 garlic cloves
2 Tablespoons arrowroot (see notes for substitutions)
2 teaspoons tomato paste
500 ml water
1 sprig rosemary or a bouquet garni made with thyme and bay leaf
600 g potatoes (avoid if you are paleo)
250 g turnips
500 g green beans
1 fresh parsley small bouquet
salt to taste
black pepper to taste

Metric - US

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.
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.
Add the carrots, onion and garlic to the Dutch oven and cook for 5 minutes.
Sprinkle the arrowroot over the mixture. Stir well.
Add the tomato paste and stir again.
Pour in the water (add water to cover) and stir again. Then season with salt and pepper and add the rosemary sprig.
Cover the pot and put it in the oven for 25 minutes. In the meantime, peel and quarter the potatoes and turnips.
Remove the Dutch oven from the oven and add the potatoes and turnips. Cover and return to the oven for another 35 minutes.
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.
Once the green beans are cooked, drain them, add them to your Lamb Navarin, add some fresh parsley leaves and serve. Voilà!

Video

Notes

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Arrowroot substitutions: You can use tapioca starch instead of arrowroot. Potato starch also works well (suitable for Whole30 but not paleo). If you are not following a specific diet, cornstarch can be used too.

Nutrition