There is nothing more satisfying to the senses than a hearty stew. It’s one of the best comfort foods. Filling the house with savoury scent, it promises a meal to satisfy even those with the pickiest of appetites. It is a meal perfect for a cold and stormy day as well as any night of the year.
Stews can be made from any meat available but we have chosen mutton to showcase in this recipe. Mutton is a versatile meat. It is not as widely used as other meats but has a strong and exotic flavour that adds just the right touch to stews and soups. Our Mutton Stew in this recipe is easy to make and is sure to wow the crowds. This is a classic and is also packed full of nutrients with healthy protein and vegetables making this delicious dish filling comfort food at its finest.
You can also substitute the rosemary in the recipe below, for a herb or seasoning of your choice.
Hearty Mutton Stew
- leg of mutton meat (cubed and boneless)
- 2 onions, diced
- 4 carrots diced
- 1 head of celery diced
- 6 potatoes, washed and chopped into large sized pieces
- 4 cloves of garlic, chopped
- 5 sprigs of fresh rosemary, washed
- 1 bottle of red wine (Any will do. Choose the one that you like the best.)
- 4 cups vegetable broth or stock (Water can also be used instead of or broth. You can also substitute chicken broth for vegetable stock if you prefer.)
- ¼ cup tomato paste
- ¼ cup cooking oil
- ¼ cup butter
- Put some oil in a large pot or Dutch oven and allow to get very hot. While it is heating, season the mutton pieces with salt and pepper.
- Sear the meat in the pot. Remember to not overcrowd the meat as it cooks. If it is overcrowded then the meat will not brown properly. You may have to heat your meat in batches. This step will take a little time but it is important to allow the mutton it’s time to brown properly because its surface is becoming caramelised which will add an extraordinary flavour to your overall stew.
- After all the meat is browned take it out of the pot and set it aside. Taking your pot with the meat dripping left in, sauté the onions, carrots, celery, garlic, and rosemary for 5 minutes. You may need to add a little water to scrape all the meaty bits off the bottom of the pan.
- Add tomato paste and wine.
- Add the browned mutton meat. Cook for 10 minutes, stirring frequently to resist burning.
- Pour in vegetable stock or water.
Decrease heat to low and simmer for 4 hours. Check liquid levels throughout cooking time to be sure they do not evaporate out. You may add more water if necessary.
- Add potatoes to your stew once the meat is tender.
- Salt and pepper your stew according to your taste.
- Add butter to your stew at the end to enrich the broth.
This stew can be made ahead and refrigerated a day or two in advance. The flavours marinade together and the dish only gets better with the added refrigerator time. The broth may thicken as it stores and will need to be thinned with water once it is served.
This wonderful stew can be made into more than one meal. Heat some up with some crusty bread for a warm supper to sit and savour with great company and a bottle of wine.