Mutton Stew

Serves: 4

Ashlynn O'Reilly

1 January 1970

Based on User reviews:

52

Spice

49

Sweetness

52

Sourness

33

mins

Prep time (avg)

3.4

Difficulty

Ingredients:

1 cup

Grapeseed Oil

2

White Onions (roughly diced)

4

Garlic Cloves (chopped)

4

Carrots (washed, but not peeled, roughly diced)

1

Celery (head, roughly diced)

6 sprigs

Rosemary (fresh, left whole)

1

Red Wine (bottle)

1 cup

Tomato Paste

4 cups

Vegetable Stock

1

Salt

1

Ground Black Pepper (freshly)

6

Idaho Potatoes (scrubbed and roughly diced)

1 cup

Butter

Directions:

1

In a large Dutch oven, heat the oil over medium heat until it begins to glisten

2

Stir in the onions, garlic, carrots, celery and fresh rosemary, and cook until the onions are translucent, about 5 minutes

3

Add the mutton and stir until all sides of the meat have browned

4

Add the wine and tomato paste and allow to cook for about 10 minutes

5

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

6

When the meat is beginning to become tender, add the potatoes

7

Season with salt and pepper

8

The stew is finished when the meat is very tender (the flavor should be intense and very tasty)

9

Adjust the seasoning, as needed, and whisk in the butter just before serving to make the sauce a little richer