Slow Cooker Lamb Navarin with Glazed Turnips Tips, FAQ & printable recipe

Tips for success

To achieve an even deeper color on the lamb, you can briefly sear the cubes in a hot skillet with a small amount of oil before placing them in the slow cooker. While not strictly necessary for the slow cooker method, this step adds a layer of complexity to the final flavor of the sauce.

If you choose to do this, ensure the meat is patted completely dry to facilitate browning, and clean your workspace thoroughly afterward to avoid any cross-contamination.

If you prefer a thicker sauce, you can stir in a small amount of cornstarch slurry during the last 20 minutes of cooking. Simply mix one teaspoon of cornstarch with one tablespoon of cold water, stir it into the stew, and replace the lid.

This will give the sauce a velvety, restaurant-style finish. Remember to taste the sauce before serving and adjust the seasoning with salt or pepper if necessary, as the veal stock powder's salt content can vary by manufacturer.

Variations

• Herbed Lamb Navarin: Add a bouquet garni containing fresh thyme, rosemary, and a bay leaf to the slow cooker at the start of the cooking process. Remove the herbs before serving to infuse the sauce with aromatic, earthy notes that pair perfectly with the lamb.
• Root Vegetable Medley: Incorporate additional root vegetables such as peeled carrot chunks or parsnips alongside the turnips. These vegetables add sweetness and texture, creating a more robust and colorful stew that feels even more substantial.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the stew is refrigerated within 2 hours of cooking.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a saucepan over low heat until steaming hot, or microwave in a covered bowl, stirring occasionally.

Transfer any leftovers to an airtight container. Allow the stew to cool at room temperature for no more than 2 hours before placing it directly into the refrigerator. Properly stored, the stew will maintain its quality for up to 3 days in the refrigerator. When reheating, ensure the stew is heated until it is steaming hot throughout. If you notice any changes in odor or appearance, discard the leftovers to ensure food safety.

This dish is excellent for making ahead, as the flavors often deepen and improve after sitting for a day. Prepare the entire recipe as directed, allow it to cool completely within 2 hours, and then refrigerate.

When ready to serve, gently reheat the stew on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much in the refrigerator. This makes it an ideal option for stress-free entertaining.

Serving ideas

Serve this lamb navarin in deep, warmed bowls to ensure the sauce stays hot. Because the stew is rich and savory, it pairs perfectly with simple sides that can soak up the delicious juices. Crusty French bread or a warm baguette is essential for cleaning the plate. Alternatively, a serving of buttered egg noodles or mashed potatoes provides a classic, comforting base that complements the tender lamb and glazed turnips perfectly.

For a fresh contrast, consider serving a light side salad dressed with a bright vinaigrette alongside the stew. The acidity in the vinaigrette helps to cut through the richness of the lamb and the sweetness of the honey-glazed turnips.

Keep the presentation simple, perhaps garnished with a sprinkle of fresh parsley or chives, to let the natural colors of the lamb and turnips shine. Ensure each serving includes a generous portion of the sauce over the meat.

Frequently asked questions

Recipe card

Slow Cooker Lamb Navarin with Glazed Turnips

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

• 2 lb lamb stew meat, cut into 1-inch cubes
• 4 turnips, peeled and cut into wedges
• 1 yellow onion, thinly sliced
• 2 tbsp dry veal stock powder
• 1 cup honeyed water

Instructions

1. Place the cubed lamb stew meat evenly across the bottom of the slow cooker insert. Arrange the peeled turnip wedges on top of the lamb, followed by the sliced onions. Ensure the ingredients are distributed evenly to promote uniform cooking throughout the slow cooker.
2. Sprinkle the dry veal stock powder over the layer of onions and turnips. Carefully pour the honeyed water over the entire mixture. The liquid should partially submerge the ingredients to facilitate proper steaming and braising during the long cooking process.
3. Cover the slow cooker with its lid and set to low heat for 6 hours. Once finished, check that the lamb is tender and has reached an internal temperature of at least 145°F (63°C). Let the stew rest for 5 minutes before serving on warm plates.

Contains: sulfites

Estimated nutrition per serving

Calories

480

Protein

38.5 g

Carbohydrates

22 g

Fat

26 g

Fiber

3.5 g

Sugar

14 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.