Hearty Mutton Stew
A deep, savoury stew made for cold evenings. Long, gentle cooking softens mutton and gives the gravy a full, rounded flavour. Browning the meat in batches is worth the extra few minutes.
- Prep
- 25 mins
- Cook
- 2½–3 hours
- Serves
- 6
- Difficulty
- Easy
Method
- 1
Heat the oven to 160°C (140°C fan), Gas 3. Pat the mutton dry, season it, then toss with the flour.
- 2
Heat 1 tbsp oil in a large flameproof casserole. Brown the mutton in batches for 5–8 minutes, adding the remaining oil as needed. Transfer to a plate.
- 3
Lower the heat. Cook the onions, carrots and leeks for 8 minutes. Add the garlic and tomato purée; cook for 1 minute.
- 4
Return the meat and its juices to the casserole. Pour in the stock, add the herbs and Worcestershire sauce, and bring to a simmer.
- 5
Cover and cook in the oven for 1½ hours. Stir in the potatoes, cover again, and cook for 45–60 minutes, until the meat yields easily to a fork.
- 6
Discard the herb stalks and bay leaves. Skim excess fat, check the seasoning, and simmer uncovered on the hob for a few minutes if the gravy needs thickening.
- 7
Rest for 10 minutes, scatter with parsley and serve with bread.
From the farm kitchen
The flavour improves overnight. Cool promptly, refrigerate, and reheat until piping hot. For extra depth, replace 150ml of the stock with stout.
