Mutton Stew

Name: Mutton Stew (Standard)
Total time: 2 h 30 min
Yield: 6
Cuisine: Irish
Ingredients: 2 lbs Mutton-cut into 1 inch cubes; 2 Carrots-peeled and chopped; 2 Potatoes-peeled and cubed; 1 Onion-chopped; 2 Celery stalks-chopped; 6 cups Beef broth; 1 cup Red wine; 2 tbsp Olive oil; 2 tsp Dried thyme; 1 tsp Dried rosemary; 1 tsp Salt; 1/2 tsp Black pepper; 2 Bay leaves; 2 tbsp All-purpose flour

⏱2h 30m

👥6

🔥450 cal

Easy

🍽️Irish

A hearty and comforting mutton stew, perfect for a cold evening. This recipe uses readily available ingredients and is straightforward to make.

2 lbs Mutton-cut into 1 inch cubes

2 Carrots-peeled and chopped

2 Potatoes-peeled and cubed

1 Onion-chopped

2 Celery stalks-chopped

See all 14 ingredients ↓

(0 reviews)

⏱2h 30m

👥6

🔥450 cal

Easy

🍽️Irish

A hearty and comforting mutton stew, perfect for a cold evening. This recipe uses readily available ingredients and is straightforward to make.

#Stew #Mutton #Comfort Food #Dinner

Instructions

Heat Olive oil in a large pot or Dutch oven over medium-high heat.
Season Mutton with Salt and Pepper. Brown Mutton in batches, then set aside.
Add Onion, Carrots, and Celery to the pot and cook until softened, about 5-7 minutes.
Stir in All-purpose flour and cook for 1 minute.
Gradually pour in Red wine, scraping up any browned bits from the bottom of the pot.
Add Beef broth, browned Mutton, Potatoes, Thyme, Rosemary, and Bay leaves.
Bring to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours, or until Mutton is very tender.
Remove Bay leaves before serving.

Ingredients

2 lbs 900 g Mutton-cut into 1 inch cubes
2 225 g Carrots-peeled and chopped
2 200 g Potatoes-peeled and cubed
1 150 g Onion-chopped
2 100 g Celery stalks-chopped
6 cups 1.4 L Beef broth
1 cup 240 mL Red wine
2 tbsp 30 mL Olive oil
2 tsp 10 mL Dried thyme
1 tsp 5 mL Dried rosemary
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
2 2 Bay leaves
2 tbsp 15 g All-purpose flour

Equipment

Large pot or Dutch oven
Cutting board
Knife

Instructions

Heat Olive oil in a large pot or Dutch oven over medium-high heat.
Season Mutton with Salt and Pepper. Brown Mutton in batches, then set aside.
Add Onion, Carrots, and Celery to the pot and cook until softened, about 5-7 minutes.
Stir in All-purpose flour and cook for 1 minute.
Gradually pour in Red wine, scraping up any browned bits from the bottom of the pot.
Add Beef broth, browned Mutton, Potatoes, Thyme, Rosemary, and Bay leaves.
Bring to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours, or until Mutton is very tender.
Remove Bay leaves before serving.

Nutrition per serving

Calories 450

Ratings & Reviews

0 reviews

Mutton Stew

Mutton Stew

Ratings & Reviews

Comments

You May Also Like