Mutton Stew

Name: Mutton Stew
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

14 ingredients

9 steps

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

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.