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Mutton Stew Recipe

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Hearty mutton stew is loaded with vegetables and flavor. Mutton is simply older lamb, so if you cannot find mutton, you may substitute lamb.

Prep Time: 15 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 2 hours

Ingredients:

  • 1 pound neck and breast of mutton (lamb may be substituted), excess fat trimmed, cut into 2-inch chunks
  • Kosher salt and freshly ground pepper
  • 2 Tablespoons all-purpose flour
  • 1 Tablespoon vegetable oil
  • 6 cups chicken stock
  • 2 ribs celery, cut into 1-inch chunks
  • 1 medium sweet onion, peeled and cut into 1-inch chunks
  • 1/4 cup ketchup
  • 1/4 pound green beans, trimmed and cut into 1-inch lengths
  • 1 large russet potato, peeled and cut into 1-inch chunks
  • 1 small turnip, peeled and cut into 1-inch chunks
  • 2 medium carrots, peeled and cut into 1-inch chunks

Preparation:

Sprinkle mutton or lamb generously with salt and pepper, then dust with flour.

Heat oil in a heavy Dutch oven pot large enough to hold all ingredients. Quickly brown the mutton in a single layer, taking care not to crowd the meat. (You may need to do this in batches.) Add chicken stock, celery, sweet onion, and ketchup. Stir to combine.

Bring to a slow boil, reduce heat, cover, and simmer for about 1 hour.

After the mutton has cooked for 1 hour, add green beans, potato, turnip, and carrots to the meat in the pot. Stir to combine. Return to a slow boil and simmer until vegetables are tender, about an additional 30 minutes. Taste and add additional salt and pepper if necessary.

Yield: 4 to 6 servings
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