Navarin is a classic French stew of lamb or mutton, slow-braised with onions, potatoes, and root vegetables such as carrots and turnips. The name derives from navet, the French word for turnip, which was the defining vegetable of the original dish, though modern versions often lean on potatoes and a bouquet garni for depth. The meat is typically browned first, then simmered in stock until tender, with the vegetables added in stages so they hold their shape. Navarin printanier, the spring version, adds peas and new vegetables. As a dish it illustrates fundamental cookery principles: collagen-rich cuts rendered melting through long, gentle heat, and the Maillard reactions from initial searing building the flavour base of the sauce.