Photo: Mutton Stew Recipe
Ingredients
- 1/4 cup grapeseed oil
- 2 white onions, roughly diced
- 4 garlic cloves, chopped
- 4 carrots (washed, but not peeled), roughly diced
- 1 head celery, roughly diced
- 6 sprig fresh rosemary, left whole
- 1 leg mutton (approximately 4 pounds sheep or lamb), diced off the bone
- 1 bottle red wine
- 1/4 cup tomato paste
- 4 cups vegetable stock or water
- Salt
- Freshly ground black pepper
- 6 Idaho potatoes, scrubbed and roughly diced
- 1/4 cup butter
Directions
In a large Dutch oven, heat the oil over medium heat until it begins to glisten. Stir in the onions, garlic, carrots, celery and fresh rosemary, and cook until the onions are translucent, about 5 minutes. Add the mutton and stir until all sides of the meat have browned. Add the wine and tomato paste and allow to cook for about 10 minutes. Then add the vegetable stock or water, reduce heat to medium-low and allow to simmer for 4 to 6 hours, periodically checking to make sure the liquid doesn't dissipate, and adding water if needed. When the meat is beginning to become tender, add the potatoes. Season with salt and pepper. The stew is finished when the meat is very tender (the flavor should be intense and very tasty). Adjust the seasoning, as needed, and whisk in the butter just before serving to make the sauce a little richer.
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By gbd8251_7985012
El Segundo, CA
on December 18, 2012
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Excellent! I used chicken stock instead of water and added 1/2tsp ground cumon, 1tsp Spice Islands Fine Herbs, 1tbs A-1 sauce and 1 tps Kitchen Bouquet.
By kevinahagen_661438
Albuquerque, NM
on May 29, 2007
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I bought some mutton just for the novelty recently and had no idea how to cook it. This was one of the few recipes on the food network site, and it was superb. On the other hand, what wouldn't taste great stewed for 6 hours with a whole bottle of red wine?
This was terrific and I would highly recommend it to anyone.
By lillymelamedas_...
Malden, MA
on April 12, 2007
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But of course I knew that when making this. It turned out very well. I added a few additional seasonings to make this receipe my own. I added a few bay leaves (towards the last two hours of simmer, some fresh basil from the garden and a few other little things from my spice cabinet. In total it took about 8 hours. Next time I make this I plan on seasoning the lamb well before I add it and considered adding a dribble of cream to thicken up a bit more!
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