navarin (NAH-vah-rihn) n. a hot stew or ragoût, typically containing mutton and root vegetables such as onions and turnips.
The word navarin is of French origin, and the word likely has origins in the French word navet, which means "turnip." Another theory connects this lamb dish with the 1827 Battle of Navarino in the Ionian Sea, in which an Ottoman and Egyptian armada was crushed by a British, Russian, and French force.
A number of experts in French cuisine insist that a quality navarin is not a stew. I liked the explanation from the Everything French Gardening website:
A navarin is the ultimate spring-time delicacy and celebration of the garden. It is decidedly not a stew, but a nuanced medley of everything that is best of the season cooked to perfection: lamb and the first tiny vegetables from the garden.