Navarin de Chevreau (French Kid Stew with Spring Vegetables)
A gentle French spring stew of kid with baby carrots, turnips, new potatoes and peas, in a light herby gravy.
- Time2 hr 30
- LevelEasy
- Costabout £4.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 1103kcal
- 42gcarbs
- 14.4gof which sugars
- 73.4gfat
- 44.9gsaturates
- 60.8gprotein
- 9.2gfibre
- 5.7gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Season the goat with salt and pepper. Heat the oil in a large casserole and brown the goat in batches for 4 minutes a batch. Lift out.
- 2
Cook the onions in the same pot for 6 minutes. Stir in the flour and tomato purée and cook for 1 minute.
- 3
Pour in the wine, scraping up the sticky bits, and let it bubble for 2 minutes. Add the water, bay leaves and thyme, then return the goat.
- 4
Cover and simmer gently for 1 hour 15 minutes.
75 min - 5
Add the carrots, turnips and potatoes. Cover and cook for 30 minutes more, until the vegetables and goat are tender.
30 min - 6
Stir in the peas and cook for 5 minutes. Remove the bay leaves and thyme stalks.
- 7
Scatter with parsley and serve in wide bowls with crusty bread.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
