Mutton refers to sheep older than a year; the meat is often tougher than in young sheep. Stewing the meat slowly for a long period helps to tenderize it. Stews have been around since ancient times. This recipe stews mutton for several hours with wine and tomato, which results in a dense and flavorful stew. Native Americans ate bighorn sheep and often stewed meats with vegetables.
Recipe Servings: 6
Prep Time
20 minutes
Cook Time
5 hours 30 minutes
Total Time
5 hours 50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ¼ 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 sprigs fresh rosemary, left whole
- 1 leg mutton (about 4 lbs lamb), diced off the bone
- 1 bottle red wine
- ¼ cup tomato paste
- 4 cups vegetable stock or water
- Salt, to taste
- Freshly ground black pepper, to taste
- 6 Idaho potatoes, scrubbed and roughly diced
- ¼ cup butter
Directions
- Heat oil in a large Dutch over or pot over medium heat until it shimmers.
- Add onions, garlic, carrot, celery, and rosemary, cooking about 5 minutes or until onions are translucent.
- Add mutton and stir until all sides of meat have browned.
- Add wine and tomato paste. Cook 10 minutes.
- Add vegetable stock or water, and then reduce heat to medium low and simmer 4–6 hours. Check occasionally, adding water if needed.
- When meat starts to become tender, add potatoes.
- Season with salt and pepper.
- Stew is finished when meat is very tender and flavor is intense.
- Adjust seasoning if needed and whisk in butter before serving.
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