Navarin is a classical French stew traditionally made with lamb or mutton, browned and simmered gently with vegetables in a savoury sauce. The best-known spring version is navarin printanier, which includes young seasonal vegetables such as turnips, carrots, peas, green beans and small onions. The name is associated with a lamb stew rather than one fixed recipe.
Shoulder, neck and other connective-tissue-rich cuts are commonly used because slow cooking softens the meat and enriches the sauce. Cut the meat into even pieces, brown in batches, then cook gently with aromatics, stock and tomato or other ingredients according to the recipe. Skim excess fat and adjust the sauce consistency before service.
The spring version is distinguished by the addition of seasonal vegetables, which may be cooked separately or added in stages so each retains its proper texture. Firmer vegetables such as turnips and carrots need more time than peas and green beans. Add delicate vegetables near the end of cooking.
Example: prepare a navarin printanier with browned lamb shoulder, turnips, carrots, small onions, peas and green beans, finished with chopped parsley.
Navarin is generally served as a complete stew, with the meat and vegetables arranged in the sauce. It differs from a simple lamb ragù in its classical French identity and the inclusion of distinct vegetable garnishes.
Chef’s tip: brown the meat thoroughly and add vegetables according to their cooking time. Avoid overcooking the spring vegetables into the sauce; their shape and colour are part of the dish’s presentation.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
