Haricot de mouton is a traditional French stew primarily made with mutton (or lamb), commonly featuring turnips as a key vegetable. Its origins date back to at least the Middle Ages, with early recipes found in Le Viandier by Guillaume Tirel (Taillevent) and Le Ménagier de Paris. The name "haricot" is believed to derive from the Old French verb "halicoter" or "harigoter," meaning to shred or cut into pieces, referring to the method of preparing tough cuts of mutton for slow cooking.
The stew is typically simmered with onions, garlic, and seasonings such as thyme and bay leaves. While the dish often includes turnips, later versions introduced potatoes and beans, making it a hearty, adaptable meal. Historically associated with both upper-class and bourgeois cuisine, haricot de mouton reflects both refined and rustic French culinary traditions.