When it comes to comfort food, few dishes rival a slow-simmered mutton stew. The meat becomes meltingly tender, the vegetables soak up all the savory juices, and the dumplings—soft, pillowy, and slightly golden on top—turn it into a complete, soul-warming meal.
This recipe takes inspiration from traditional British-style stews, using simple ingredients and slow cooking to bring out maximum flavor.
Ingredients
Serves: 6
Prep Time: 20 minutes
Cook Time: 2 hours (stove or oven)
For the Mutton Stew:
- 2 lbs mutton shoulder or leg, cut into chunks
- 2 tbsp oil (vegetable or olive)
- 2 large onions, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 2 celery sticks, chopped
- 3 potatoes, peeled and cubed
- 3 tbsp plain flour
- 4 cups beef or lamb stock
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 2 bay leaves
- 1 tsp dried thyme (or a few sprigs fresh)
- Salt & black pepper to taste
For the Dumplings:
- 1½ cups self-raising flour
- ½ tsp salt
- 3 tbsp cold butter, cubed
- ½ cup milk or water
- Optional: 1 tbsp fresh parsley, chopped