Slow Cooker Lamb Navarin with Root Vegetables Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can briefly sear the lamb cubes in a hot pan with a little oil before adding them to the slow cooker, although this is optional.

If you choose to do this, ensure the pan is hot and work in batches to avoid crowding the pan, which would steam the meat rather than brown it. This step adds a layer of complexity to the final sauce but is not strictly necessary for a delicious, tender result.

If you prefer a thicker sauce, you can remove a small portion of the vegetables toward the end of the cooking time and mash them into the sauce, or simply stir in a small amount of cornstarch slurry during the final 30 minutes of cooking.

Be cautious not to over-thicken, as the natural reduction of the tomato paste and the juices from the meat and vegetables usually provide a perfect consistency for a traditional Navarin.

Variations

• Herb-Infused Navarin: Add a sprig of fresh rosemary and a few sprigs of thyme during the slow cooking process for an aromatic, herbal note that complements the lamb perfectly. Remove the woody stems before serving.
• Garlic and Onion Boost: Sauté a diced onion and two cloves of minced garlic before adding them to the slow cooker. This adds a savory depth and sweetness that enhances the base of the stew.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Thaw overnight in the fridge and reheat on the stovetop until steaming hot.

Allow any leftovers to cool to room temperature for no more than 2 hours before transferring them to an airtight container. Properly stored, the stew will remain fresh in the refrigerator for up to three days. When reheating, ensure it is heated until it reaches a safe, uniform temperature throughout, ideally by gently warming it on the stovetop over low heat until it is steaming hot.

This dish is an excellent candidate for making ahead of time, as the flavors often improve after sitting for a day in the refrigerator. You can prepare the entire stew up to two days in advance and store it in the refrigerator.

When ready to serve, reheat it gently on the stovetop. This makes it a convenient option for hosting, as you can complete the majority of the work well before guests arrive.

Serving ideas

Serve the lamb navarin in warm, shallow bowls to showcase the rustic presentation of the tender meat and colorful root vegetables. A side of crusty bread or a simple crusty baguette is perfect for mopping up the rich, flavorful tomato-based sauce.

For a more substantial meal, consider serving the stew over a bed of fluffy mashed potatoes, steamed rice, or even buttered egg noodles to soak up the juices.

To add a touch of freshness, you might garnish the bowls with a sprinkle of freshly chopped parsley or chives just before serving. The brightness of the fresh herbs contrasts beautifully with the deep, savory flavors of the slow-cooked stew. Keep the meal simple and comforting, focusing on the quality of the tender lamb and the sweetness of the carrots and parsnips as the centerpieces of the dish.

Frequently asked questions

Recipe card

Slow Cooker Lamb Navarin with Root Vegetables

Prep 15 minCook 8 hRest 5 minTotal 8 h 20 minServes 4

Ingredients

• 1 1/2 lb lamb shoulder or leg, cut into 1-inch cubes
• 2 medium parsnips, peeled and chopped
• 3 medium carrots, peeled and sliced
• 1 cube beef or vegetable bouillon cube, crumbled
• 2 tbsp tomato paste, diluted in 1 cup water

Instructions

1. Place the cubed lamb into the bottom of the slow cooker. Arrange the chopped parsnips and carrot slices evenly over the meat to ensure they cook through during the long simmering process.
2. Crumble the bouillon cube directly over the vegetables and meat. Pour the diluted tomato paste broth over the entire mixture, ensuring the ingredients are evenly coated by the liquid base.
3. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours. Ensure the internal temperature of the lamb reaches at least 145°F (63°C) and allow the meat to rest for at least 5 minutes before serving to ensure tenderness.

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

18 g

Fat

24 g

Fiber

4.5 g

Sugar

7 g

Sodium

650 mg

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