French Tarragon Potato Stew with Root Vegetables – Vegan Navarin D’Agneau

French Tarragon Potato Stew with Root Vegetables – Vegan Navarin D’Agneau Recipe





Medium  |  Servings: 4  |  Ready In: 75 minutes |  Yield: 8 cups Stew

This hearty, gluten-free recipe is a vegan take on a classic French recipe from Chef Jim Clendenen.  Traditional lamb  is replaced with hearty Fingerling Potatoes.  You can simmer it in your Slow Cooker, the oven, or right on the stove.  Either way, this makes a healthy, fat-free comfort-food dinner.


  • 1 carrot
  • 1 parsnip
  • 1 turnip
  • 1 fennel bulb
  • 1 shallot
  • 2 tablespoons Brown Rice Flour
  • 1/4 cup dry red wine
  • 1/2 tablespoon Sherry vinegar
  • 2 tablespoons fresh Tarragon
  • 4 cups Vegetable Stock (or water)
  • 1 pound fingerling potatoes
  • Salt and Pepper, to taste
  • Fennel fronds, to garnish

How it’s Done

Preheat your oven to 350F.  Preheat a large pot or Dutch oven over medium-high heat.

To make the French Tarragon Potato Stew: Peel the carrot, parsnip, turnip and fennel. Reserve some of the fennel fronds for garnish. Core the fennel. Cut all of the vegetables into batonnet — batons about 1-2 inches long.   Peel and thinly slice the shallot.
Add the carrot, parsnip, turnip, fennel, and shallot to the pre-heated pan. Let sear until golden around the edges, about 10 minutes.
When the vegetables are lightly browned, add the brown rice flour. Stir well to dust the vegetables with the flour. Cook 2-3 minutes, just until the flour is no longer white.
Meanwhile, chop the tarragon.
Add the wine, Sherry vinegar, fingerling potatoes, fresh tarragon, and vegetable stock (or water). Cover and bake in your 350F oven for about 1 hour.

The stew is ready when the potatoes pass the Knife-Glide check: You should be able to easily pierce one with a knife and it will glide off.

Garnish with fresh fennel fronds and serve.

Yield: 8 cups

French Tarragon Potato Stew with Root Vegetables – Vegan Navarin D’Agneau

Chef Katie’s Tips:

Seasonal Flavors: Use your favorite root vegetables or whatever spring vegetables look good at the market. This recipe should celebrate the first vegetables of spring.  If you can find baby vegetables, they provide hearty texture to this stew.

More Protein?  Add a can of white navy beans during the last 10 minutes of cooking to bump up the protein of this hearty stew.

Freezer Friendly?   Because this stew has potatoes, they can get watery and won’t freeze very well.  If you plan on freezing the stew, you can omit the potatoes or swap them out for more of the other root vegetables (carrots, parsnips, turnip)

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 194
% Daily Value *
Total Fat 1 g 1 %
Saturated Fat 0 g 1 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 151 mg 6 %
Potassium 650 mg 19 %
Total Carbohydrate 41 g 14 %
Dietary Fiber 7 g 27 %
Sugars 8 g
Protein 5 g 10 %
Vitamin A 64 %
Vitamin C 68 %
Calcium 10 %
Iron 21 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


Shopping and Gear List

  • Not-Beef + Not-Chick’n + Garden Veggie Edward & Sons Bouillon Cubes, Variety Set [1 of Each]
  • Columela Sherry Vinegar (Solera 3) Reserva, 12-Ounce
  • Bob’s Red Mill Organic Whole Grain Brown Rice Flour 24 Ounce



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