Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Lamb Navarin with Green Beans and Potatoes Tips, FAQ & printable recipe

Name: Slow Cooker Lamb Navarin with Green Beans and Potatoes
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 20 min
Cuisine: French
Ingredients: 1 1/2 lb lamb shoulder, cut into 1-inch cubes; 1 lb fresh green beans, trimmed; 4 medium Yukon Gold potatoes, peeled and cubed; 1 tbsp herbes de Provence; 2 cups beef broth

By Clara Weller · Oct 9, 2026

A rustic slow cooker lamb navarin with tender chunks of meat, potatoes, and green beans in a savory broth.

Prep: 15 min
Cook: 6 h
Total: 6 h 20 min
Serves: 4

Includes 5 min resting

Tips for success

For a deeper flavor, you can sear the lamb chunks in a hot skillet with a small amount of oil before placing them in the slow cooker. This adds a layer of complexity to the broth and enhances the visual appeal of the meat. If you choose to do this, ensure the pan is hot and brown the meat in batches to avoid steaming it, then deglaze the pan with a splash of the broth to capture all the browned bits.

Adjust the thickness of the sauce according to your preference. If you find the liquid is too thin after cooking, you can remove some of the vegetables and meat, then whisk a small amount of cornstarch mixed with cold water into the broth.

Turn the cooker to high for a few minutes until the sauce thickens slightly. Alternatively, remove the lid for the final 30 minutes of cooking to allow some of the liquid to evaporate, resulting in a more concentrated sauce.

Variations

Root Vegetable Twist: Incorporate cubed carrots and parsnips alongside the potatoes for added sweetness and color. These root vegetables stand up well to long cooking times and complement the flavor of the lamb perfectly.
Tomato Infused Navarin: Stir in two tablespoons of tomato paste into the beef broth before pouring it over the ingredients. This adds a subtle acidity and a richer, deeper color to the final sauce.

Storage and make-ahead

Fridge: Keep in an airtight container for up to 3 days.
Freezer: Freeze in a freezer-safe container for up to 3 months.
Reheat: Thaw overnight in the fridge and reheat on the stovetop over medium heat until steaming hot.

Transfer any leftovers to a shallow airtight container within two hours of cooking. Do not leave the stew at room temperature for longer than two hours to ensure food safety. Properly stored, the lamb navarin will keep in the refrigerator for up to three days.

When reheating, ensure the stew is heated until it is steaming hot throughout, either on the stovetop or in the microwave, to maintain the best quality and texture of the meat.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. You can assemble the ingredients in the slow cooker insert, cover it, and keep it in the refrigerator overnight before cooking it the next day.

If you do this, add about 30 minutes to the total cooking time to account for the ingredients starting from a chilled temperature. This makes it a stress-free option for planning ahead for a weekend meal or a dinner party.

Serving ideas

Serve the lamb navarin in deep, warmed bowls to help retain the heat. Because this is a hearty, rustic stew, it pairs beautifully with simple sides that do not compete with the rich flavors.

A slice of crusty baguette or sourdough bread is essential for mopping up the savory broth. If you prefer something more substantial, a light side salad with a sharp vinaigrette can provide a nice contrast to the richness of the slow-cooked lamb.

Consider garnishing the bowls with a sprinkle of fresh chopped parsley to add a pop of color and freshness. The brightness of the herbs helps cut through the savory depth of the beef broth and tender lamb. For a more formal presentation, serve directly from the slow cooker insert if it is attractive, or transfer the stew to a large, pre-warmed serving tureen before bringing it to the table to share with family and friends.

Frequently asked questions

Can this recipe be made ahead of time?

Yes, this dish stores very well and often tastes even better the next day as the flavors continue to meld. You can prepare it ahead of time by keeping the assembled ingredients in the refrigerator before cooking, or cook it fully and reheat it when ready to serve.

What is the best way to ensure the lamb is tender?

The key to tender lamb is to use a cut with enough fat and connective tissue, such as lamb shoulder, and to cook it slowly on low heat. Do not rush the cooking process; the long, gentle braising is what breaks down the meat to achieve a fork-tender consistency.

Is it necessary to brown the meat before slow cooking?

While not strictly necessary, browning the lamb in a skillet first can enhance the depth of flavor and provide a better color to the finished stew. If time permits, it is a recommended step, but the recipe will still be delicious without it.

Recipe card

Slow Cooker Lamb Navarin with Green Beans and Potatoes

Prep 15 minCook 6 hRest 5 minTotal 6 h 20 minServes 4

Ingredients

1 1/2 lb lamb shoulder, cut into 1-inch cubes
1 lb fresh green beans, trimmed
4 medium Yukon Gold potatoes, peeled and cubed
1 tbsp herbes de Provence
2 cups beef broth

Instructions

Place the cubed lamb shoulder into the base of the slow cooker. Add the trimmed green beans and the peeled, cubed potatoes on top of the lamb. Ensure they are distributed evenly to promote uniform cooking throughout the slow cooker.
Sprinkle the herbes de Provence generously over the lamb and vegetables. Pour the beef broth over the entire mixture, ensuring the liquid reaches the bottom of the slow cooker. Cover the slow cooker with its lid and set to low heat for 6 hours.
Check that the lamb reaches an internal temperature of at least 145°F (63°C). Once cooked, let the meat rest at least 3 minutes before serving. Ladle the stew into bowls, making sure to include plenty of the cooking liquid, vegetables, and tender meat.

Estimated nutrition per serving

Calories: 420
Protein: 32 g
Carbohydrates: 28 g
Fat: 20 g
Fiber: 4.5 g
Sugar: 2.5 g
Sodium: 650 mg

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.