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Meat, Northern, Eastern and Western France

Haricot de mouton (French mutton and vegetable stew)

Haricot de mouton is a French stew of mutton simmered with turnips, potatoes, carrots and pearl onions, serving 4. It takes 2 hours 10 minutes, mostly hands off simmering, rates as easy, and costs about €3.80 per serving. The key is letting the meat simmer low and slow until tender before the vegetables go in.

Tonight, an old Parisian recipe, haricot de mouton, a stew with turnips, potatoes and baby onions.

Haricot de mouton (French mutton and vegetable stew)
Total time
2 h 10
Difficulty
Easy
Cost per person
€3.80
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Despite its name, haricot de mouton has nothing to do with beans, the word comes from an old French verb meaning to cut into pieces. This is an old school Parisian stew, where mutton shoulder simmers low and slow until it falls apart, then joins turnips, carrots and pearl onions in a tomato tinted sauce lightly thickened with flour and potatoes.

It's a Sunday dinner kind of dish, or a slow weeknight when you're not in a rush, the kind of meal that warms you up without any fuss. The simmering does most of the work, so you're free to do other things while the meat turns tender. It suits a dinner for adults, or kids who already enjoy the stronger flavor of lamb or mutton.

The ingredients

4 people

Butcher

  • Mutton shoulder 1 kg

Fruits and vegetables

  • Turnips 4
  • Potatoes 600 g
  • Pearl onions 250 g
  • Carrots 3
  • Garlic 2 cloves
  • Bouquet garni 1

Pantry

  • Tomato pasteoften in the pantry 1 tbsp
  • Flouroften in the pantry 1 tbsp
  • Chicken brothoften in the pantry 50 cl
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten

The step by step recipe

  1. Brown the meat, cut into chunks, in the oil, then dust with flour. 12 min

    Don't crowd the pot, brown the meat in two batches.

  2. Add the tomato paste, garlic and bouquet garni, then pour in the broth. 5 min

    Cook the tomato paste for a minute so it loses its acidity.

  3. Cover and let simmer gently. 1 h

    Mutton needs time, it should turn very tender.

  4. Add the carrots, turnips and pearl onions. 30 min

    Cut them into large chunks so they hold their shape.

  5. Add the potatoes for the last 25 minutes. 25 min

    They naturally thicken the sauce.

Our tips to get it right

  • Pick a mutton or lamb shoulder with a bit of fat on it, it melts during cooking and makes the sauce richer.
  • If the sauce looks too thin at the end, simmer uncovered for the last ten minutes so it reduces.
  • Taste and adjust the seasoning only at the very end, the broth and tomato paste already add some saltiness.

The variations

  • Swap the mutton shoulder for lamb shoulder, which is easier to find and has a milder flavor.
  • For a meatless version, replace the meat with mushrooms and celery root, and use vegetable broth instead.
  • To save time, use frozen pre-peeled pearl onions, it skips a tedious peeling step.

What to serve it with

  • Crusty bread to soak up the sauce
  • A sharp green salad
  • A glass of light red wine

Storage

Haricot de mouton keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, ideally without the potatoes, which don't hold up as well once thawed. Reheat it gently in a pot with a splash of water or broth.

Questions about this dish

Can you make haricot de mouton ahead of time?

Yes, and it's actually better that way, this stew tastes even better reheated the next day. The flavors have time to blend and the meat keeps softening in the sauce.

What's the difference between haricot de mouton and navarin?

Both are lamb or mutton stews with vegetables, but haricot de mouton stands out for its tomato based sauce thickened with flour. Navarin is usually more springlike, with peas and young vegetables.

Can you thicken the sauce without flour?

Yes, you can whisk a bit of cornstarch into cold water and stir it in near the end of cooking. The potatoes also help thicken the sauce naturally as they cook.

What cut of mutton works best for this stew?

Shoulder is ideal, it stays moist and tender after a long simmer thanks to its marbling. Neck also works well if your butcher carries it.

How long does it take to make a haricot de mouton?

Count 2 h 10 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a haricot de mouton?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a haricot de mouton cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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