A French lamb or mutton stew made with onions, carrots, turnips and sometimes potatoes, or in spring with peas and young new vegetables, when it becomes navarin à la printanière.
This substantial dish is best eaten when reheated; first refrigerate overnight to solidify the fat, then remove the fat next day and finish cooking. The dish should have a rich, full-flavoured gravy, the meat being tender and the vegetables soft without being overcooked.