Mutton Stew

Name: Mutton Stew (Elevated)
Total time: 5 h
Yield: 6
Cuisine: French
Ingredients: 2 lbs Lamb shoulder-cut into 1.5 inch cubes; 3 Carrots-peeled and cut into 1 inch pieces; 2 Yukon Gold Potatoes-cut into 1 inch pieces; 1 Yellow Onion-roughly chopped; 2 Celery stalks-roughly chopped; 1 Parsnip-peeled and cut into inch pieces; 750 mL Full-bodied dry red wine (e.g., Cabernet Sauvignon); 4 cups Homemade beef stock; 3 tbsp Olive oil; 1 tbsp Tomato paste; 1 tsp Juniper berries-crushed; 2 sprigs Fresh thyme; 1 sprig Fresh rosemary; 2 Bay leaves; 4 Garlic cloves-smashed

⏱5h

👥6

🔥600 cal

Hard

🍽️French

A luxurious and deeply flavorful mutton stew, slow-braised to perfection. Features premium ingredients and aromatic juniper berries for a unique touch.

2 lbs Lamb shoulder-cut into 1.5 inch cubes

3 Carrots-peeled and cut into 1 inch pieces

2 Yukon Gold Potatoes-cut into 1 inch pieces

1 Yellow Onion-roughly chopped

2 Celery stalks-roughly chopped

See all 17 ingredients ↓

(0 reviews)

⏱5h

👥6

🔥600 cal

Hard

🍽️French

A luxurious and deeply flavorful mutton stew, slow-braised to perfection. Features premium ingredients and aromatic juniper berries for a unique touch.

#Stew #Mutton #Red Wine #Slow-Braised #Comfort Food #Dinner

Instructions

Season Lamb generously with Salt and Pepper.
Heat Olive oil in a large Dutch oven over medium-high heat. Brown Lamb in batches, then set aside.
Add Onion, Carrots, Celery, and Parsnip to the pot and cook until softened, about 8-10 minutes.
Stir in Tomato paste and cook for 1 minute.
Deglaze the pot with Red wine, scraping up any browned bits from the bottom.
Add Beef stock, browned Lamb, crushed Juniper berries, Thyme, Rosemary, Bay leaves, and smashed Garlic.
Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until Lamb is incredibly tender.
Remove Thyme and Rosemary sprigs and Bay leaves before serving.

Ingredients

2 lbs 900 g Lamb shoulder-cut into 1.5 inch cubes
3 375 g Carrots-peeled and cut into 1 inch pieces
2 200 g Yukon Gold Potatoes-cut into 1 inch pieces
1 150 g Yellow Onion-roughly chopped
2 100 g Celery stalks-roughly chopped
1 150 g Parsnip-peeled and cut into inch pieces
750 mL 750 mL Full-bodied dry red wine (e.g., Cabernet Sauvignon)
4 cups 950 mL Homemade beef stock
3 tbsp 45 mL Olive oil
1 tbsp 15 mL Tomato paste
1 tsp 5 mL Juniper berries-crushed
2 sprigs 2 sprigs Fresh thyme
1 sprig 1 sprig Fresh rosemary
Salt To taste
Black pepper To taste
2 2 Bay leaves
4 4 Garlic cloves-smashed

Equipment

Large Dutch oven
Cutting board
Knife

Instructions

Season Lamb generously with Salt and Pepper.
Heat Olive oil in a large Dutch oven over medium-high heat. Brown Lamb in batches, then set aside.
Add Onion, Carrots, Celery, and Parsnip to the pot and cook until softened, about 8-10 minutes.
Stir in Tomato paste and cook for 1 minute.
Deglaze the pot with Red wine, scraping up any browned bits from the bottom.
Add Beef stock, browned Lamb, crushed Juniper berries, Thyme, Rosemary, Bay leaves, and smashed Garlic.
Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until Lamb is incredibly tender.
Remove Thyme and Rosemary sprigs and Bay leaves before serving.

Nutrition per serving

Calories 600

Ratings & Reviews

0 reviews

Mutton Stew

Mutton Stew

Ratings & Reviews

Comments

You May Also Like