Mutton Stew Food

MUTTON STEW

Steps:

• In a large Dutch oven, heat the oil over medium heat until it begins to glisten. Stir in the onions, garlic, carrots, celery and fresh rosemary, and cook until the onions are translucent, about 5 minutes. Add the mutton and stir until all sides of the meat have browned. Add the wine and tomato paste and allow to cook for about 10 minutes. 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. When the meat is beginning to become tender, add the potatoes. Season with salt and pepper. The stew is finished when the meat is very tender (the flavor should be intense and very tasty). Adjust the seasoning, as needed, and whisk in the butter just before serving to make the sauce a little richer.

SIMPLE IRISH STEW

Steps:

• Cut the meat into good size chunks.
• Peel the vegetables and slice thickly.
• Chop the parsley.
• Choose a pot with a well-fitting lid and put in the ingredients in layers, starting and finishing with potatoes.
• Pour in the water and season to taste.
• Cover and put on a very low heat for about 2 1/2 hours until the meat is tender and the potatoes have thickened the liquid.
• The dish may also be made with lamb, in which case it requires only 1 1/2 hours cooking time.
• I prefer to make this in a crock pot and let cook all day or over night, it lets the flavors blend extra well.
• If using mutton let cook on low for 8 hours, with lamb only 5 hours will make an excellent stew.

EASY LAMB STEW

Steps:

• Heat the oven to 160C/140C fan/gas 3. Meanwhile, heat the oil in a large flameproof casserole dish. Add the meat in batches and brown over a high heat for 5 mins, then lift onto a plate. Tip in the onions and carrots, and cook for 8-10 mins until starting to colour. Scatter over the flour and stir for a few minutes, then stir in the tomato purée and cook for a few minutes more. Tip the meat and any resting juices back into the dish and stir well. Pour over the stock, tuck in the herbs and season well. Bring to a simmer, then remove from the heat.
• Cover with a lid and put in the oven for about 2 hrs 30 mins until the meat is tender. Once cooled, the stew can be chilled and frozen for up to three months - defrost completely before reheating on the hob for 5 mins over a medium heat, until piping hot. Leave to settle for a minute or two, then serve with mash and greens.

CHINESE MUTTON STEW

Steps:

• Blend all ingredients together in a large saucepan; bring to a boil.
• Reduce heat and simmer partially covered, 1 hour.
• Serve over rice,sprinkled with Soy Sauce if desired.

HEARTY LAMB STEW

Steps:

• Heat the oil in a large casserole. Tip in the lamb and cook for 5 mins until any liquid has disappeared, then add the onion, carrots and leeks. Cook for 5 mins more, stirring often, until the veg is starting to soften.
• Pour over the stock, add the rosemary, cover with a lid and cook over a low heat for 1 hr. Stir in the beans and cook for 30 mins more, topping up with water if necessary, until the lamb is tender and cooked through. Serve with some crusty bread or potatoes, if you like.