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

Tips for success

To enhance the depth of flavor, you can sear the lamb pieces in a hot skillet before adding them to the slow cooker.

While not strictly necessary, this browning step adds a caramelized complexity to the finished stew that many cooks find rewarding.

If you prefer a thicker sauce, you can remove a small portion of the vegetables and mash them before stirring them back into the stew.

This acts as a natural thickener and adds body to the liquid without the need for additional starches or flour.

Variations

• Herbed Lamb Navarin: Add a bouquet garni of fresh thyme, rosemary, and a bay leaf to the slow cooker before starting. The aromatic herbs infuse the sauce with a classic Mediterranean character.
• Garlic and Onion Infusion: Sauté a diced onion and two cloves of minced garlic before adding them to the slow cooker. This extra step adds a sweet, savory base that complements the richness of the lamb.

Storage and make-ahead

Fridge

Keep refrigerated in an airtight container for up to 3 days. Ensure leftovers are cooled within 2 hours of cooking.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating thoroughly.

Reheat

Reheat on the stovetop over low heat until simmering, or in the microwave in 1-minute intervals until piping hot.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the stew is cooled to room temperature within 2 hours of cooking before placing it in the fridge to maintain food safety and quality.

This dish is perfect for making ahead as the flavors often improve after sitting for a day.

Simply prepare it as instructed, cool it completely, and store it in the refrigerator. Reheat gently on the stovetop or in the microwave when ready to serve.

Serving ideas

Serve the lamb navarin hot, ideally in deep bowls to capture the rich, savory sauce. It pairs beautifully with a side of crusty bread, which is essential for mopping up every last drop of the flavorful liquid left at the bottom of the plate.

For a complete meal, consider serving this stew with a crisp green salad tossed in a light vinaigrette.

The brightness of the greens provides a nice contrast to the deep, savory notes of the lamb and root vegetables, balancing the overall dining experience perfectly.

Frequently asked questions

Recipe card

Slow Cooker Lamb Navarin with Root Vegetables

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

Ingredients

• 2 lb lamb shoulder, cut into 1.5-inch pieces
• 4 large carrots, peeled and diced
• 2 medium turnips, peeled and diced
• 4 medium potatoes, peeled and cubed
• 1 cube beef bouillon cube, crumbled
• 2 tbsp tomato paste, diluted in 1/2 cup water

Instructions

1. Place the raw lamb pieces into the bottom of the slow cooker. Scatter the diced carrots, turnips, and potatoes evenly over the meat to ensure even cooking.
2. Crumble the beef bouillon cube over the top of the vegetables. Pour the diluted tomato paste mixture over everything to provide moisture and depth of flavor.
3. Cover the slow cooker and set to low heat for 6 hours. Once cooked, ensure the lamb reaches an internal temperature of 145°F (63°C). Let the meat rest for at least 5 minutes before serving.

Estimated nutrition per serving

Calories

420

Protein

32.5 g

Carbohydrates

22 g

Fat

21 g

Fiber

4.5 g

Sugar

5 g

Sodium

480 mg

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