Mutton Stew

Name: Mutton Stew (Upgraded)
Total time: 3 h
Yield: 6
Cuisine: British
Ingredients: 2 lbs Mutton shoulder-cut into 1 inch cubes; 3 Carrots-peeled and chopped; 2 Potatoes-peeled and cubed; 1 Onion-chopped; 2 Celery stalks-chopped; 1 Parsnip-peeled and chopped; 1 Turnip-peeled and cubed; 6 cups Beef broth; 1 cup Dry red wine; 2 tbsp Olive oil; 2 tbsp Tomato paste; 2 tsp Dried thyme; 1 tsp Dried rosemary; 1 tsp Salt; 1/2 tsp Black pepper; 2 Bay leaves; 1 tbsp Worcestershire sauce; 2 tbsp All-purpose flour

⏱3h

👥6

🔥500 cal

Medium

🍽️British

A more refined mutton stew featuring a deeper flavor profile and a wider variety of root vegetables. Uses a touch of tomato paste for richness.

2 lbs Mutton shoulder-cut into 1 inch cubes

3 Carrots-peeled and chopped

2 Potatoes-peeled and cubed

1 Onion-chopped

2 Celery stalks-chopped

See all 18 ingredients ↓

(0 reviews)

⏱3h

👥6

🔥500 cal

Medium

🍽️British

A more refined mutton stew featuring a deeper flavor profile and a wider variety of root vegetables. Uses a touch of tomato paste for richness.

#Stew #Mutton #Root Vegetables #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, Celery, Parsnip, and Turnip to the pot and cook until softened, about 8-10 minutes.
Stir in Tomato paste and cook for 1 minute.
Sprinkle in All-purpose flour and cook for 1 minute.
Gradually pour in Dry red wine, scraping up any browned bits from the bottom of the pot.
Add Beef broth, Worcestershire sauce, browned Mutton, Thyme, Rosemary, and Bay leaves.
Bring to a boil, then reduce heat to low, cover, and simmer for 2.5-3 hours, or until Mutton is very tender.
Remove Bay leaves before serving.

Ingredients

2 lbs 900 g Mutton shoulder-cut into 1 inch cubes
3 375 g Carrots-peeled and chopped
2 200 g Potatoes-peeled and cubed
1 150 g Onion-chopped
2 100 g Celery stalks-chopped
1 150 g Parsnip-peeled and chopped
1 100 g Turnip-peeled and cubed
6 cups 1.4 L Beef broth
1 cup 240 mL Dry red wine
2 tbsp 30 mL Olive oil
2 tbsp 30 mL Tomato paste
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
1 tbsp 15 mL Worcestershire sauce
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, Celery, Parsnip, and Turnip to the pot and cook until softened, about 8-10 minutes.
Stir in Tomato paste and cook for 1 minute.
Sprinkle in All-purpose flour and cook for 1 minute.
Gradually pour in Dry red wine, scraping up any browned bits from the bottom of the pot.
Add Beef broth, Worcestershire sauce, browned Mutton, Thyme, Rosemary, and Bay leaves.
Bring to a boil, then reduce heat to low, cover, and simmer for 2.5-3 hours, or until Mutton is very tender.
Remove Bay leaves before serving.

Nutrition per serving

Calories 500

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Mutton Stew

Mutton Stew

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