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Lamb Stew Pinterest

This easy lamb stew recipe is flavorful and comforting, the lamb is cooked in broth with potatoes, carrots and favas until fork tender, delicious all year round!

This lamb stew is called “lamb navarin” in France where it originated, it’s a stew made with deboned lamb shoulder meat cut in small cubes, potatoes, carrots and peas or flageolets beans.

I like to cook this lamb stew on my stove into a lidded Dutch oven, I cook it on low for an hour or until the meat is fork tender.

For the lamb:

  • You can buy ready packed lamb cubes for stew or ask your butcher to prepare the meat for you. I prefer to cut my meat myself so that I can well remove any excess fat and silver skin, therefore in general I buy a small deboned lamb shoulder or leg

For the vegetables:

  • Traditionally, lamb stew is made with potatoes and carrots. I used small potatoes cut in half, carrots cut in chunks and a few cremini mushrooms.
  • You can use any vegetables you like best, turnips are also a great addition. If you want to add some greens, green peas can be added in the last 5 minutes, I used flageolet beans (a small canned bean) as I didn’t have green peas.

To make this lamb stew:

  • I flour the meat and roast it on medium/high into some olive oil and a chunk of butter
  • Then I add all the vegetables, aromatic herbs, seasoning and broth, cover with the pan with a lid and cook on medium/low for an hour or so
  • Once the potatoes are added, do not toss the stew so as not to break them, rather baste the stew if needed
  • If using, add the green peas for the last 5 minutes
  • As always with stews, leftovers are even more delicious!

This lamb stew is typically one of these recipes where it’s worth doubling the ingredients and freeze half for a delicious ready-made meal on your next busy day!

I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!

  • 6 servings
  • Easy
  • 1 h 30

Recipe :


2-pounds (900 g.) lamb shoulder or leg, fat removed, cut in small chunks

8 or 10 small potatoes, peeled, cut in half

6 medium carrots, peeled and cut in chunks

15 cremini mushrooms

1 head garlic, top part cut away

1 1/2 cups (200 g.) frozen green peas

1 tbsp. dry thyme or herbs of Provence

1 tbsp. tomato paste

Salt and pepper to taste

4 cups (1-liter) vegetable broth, hot

Some olive oil and butter for cooking


Into a Dutch oven, heat some olive oil and 2 tbsp. butter on medium/high, coat the lamb cubes with flour, brown the meat on all sides, lower the heat to medium/low

Add all the vegetables, except the green peas, add salt (carefully depending on how savory is your broth) and pepper to taste, sprinkle the thyme, add all the broth and tomato paste, stir to distribute the paste, cover and cook for about an hour to 90 minutes on a gentle simmer, or until the meat is fork tender

From now on, do not toss the stew so as not to break the potatoes, rather baste it if needed

Add the green peas for the last 5 minutes of cooking, taste and adjust seasoning

At the end of cooking time, the garlic will be spreadable, spread it on toasted slices of bread

Serve the lamb stew in shallow plates