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Instant Pot

French Beef or Lamb and Vegetable Stew with Tarragon

4 Servings

FAST: 1 hour 20 minutes
Slow: 7-8 hours 30 minutes active

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This French stew, known as navarin d'agneau, is satisfying yet light, thanks to the vegetables that counter the richness of the meat and the white wine adds bright acidity. Fennel seed and tarragon bring licorice notes that accentuate the fresh, grassy flavors of the green beans and peas. Lamb is classic here but, if you like, you can substitute an equal amount of boneless beef chuck; the cooking time remains the same. Look for already peeled fresh pearl onions in the refrigerator case of your supermarket's produce section, near the pre-prepped fresh vegetables; if you cannot find them,use frozen instead, but make sure to thaw the onions first, then pat them dry to remove excess moisture. Serve the stew with warm, crusty bread.




Don't bother defrosting the peas before use. They'll thaw and cook through quickly after they're added to the pot. Don't stir the tarragon directly into the stew. The heat causes it to discolor and it loses its freshness. Add at the table for the brightest color and flavor.

FAST: 1 hour 20 minutes
Slow: 7-8 hours

30 minutes active


  • 2

    tablespoons salted butter

  • 8

    ounces (about 2 cups) peeled pearl onions (see note)


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