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.