Navarin (Food)

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Navarin is a French ragoût (stew) of lamb or mutton. Often, vegetables are added, making it navarin printanier. While the name "navarin" has been suggested to relate to the 1827 Battle of Navarino, more probably it refers to the stew's traditional inclusion of turnips -- navet, in French. The term ragout (French ragoût) refers to a main-dish stew. (The etymologically related Italian ragù is a sauce such as Bolognese used typically to dress pasta.) The basic method of preparation involves slow cooking over a low heat. The potential ingredients are many; ragouts may be prepared with or without meat, a wide variety of vegetables may be incorporated, and they may be more or less heavily spiced and seasoned.