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Mutton, vegetable and barley stew

Published: 28 Feb 07
Updated: 18 Mar 24

This hearty mutton, vegetable and barley stew recipe is a great way of using this little used ingredient, which is such a flavoursome and affordable alternative to lamb.

Easy
March 2007

Test kitchen approved

Serves 6
Takes 25 minutes to make and 21/2 hours in the oven

This hearty mutton, vegetable and barley stew recipe is a great way of using this little used ingredient, which is such a flavoursome and affordable alternative to lamb.

Nutrition: per serving

Calories: 754kcals
Fat: 33.4g (11.7g saturated)
Protein: 61.6g
Carbohydrates: 63.1g (16.4g sugar)
Salt: 1.3g

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Ingredients

1kg boned shoulder or leg of mutton, cut into 2cm dice
3 tbsp plain flour
2 tbsp olive oil
15g butter
2 celery sticks, roughly sliced
1 leek, washed and roughly sliced
2 garlic cloves, crushed
2 carrots, roughly sliced
400g floury potatoes, roughly diced
400g swede, roughly diced
500ml fresh lamb stock, hot
400ml carrot juice
2 fresh sprigs each rosemary and thyme, plus extra to garnish
100g pearl barley

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Method

Preheat the oven to 180°C/fan160°C/gas 4. Put the cubed mutton in a large bowl, add the flour and season. Toss well.
Put a large casserole over a high heat. Add the oil and brown the mutton in batches.
Turn the heat down to medium and add the butter. Stir in the celery, leek, garlic, carrots, potatoes and swede and toss well. Cook, stirring occasionally, until browning a little. Pour in the lamb stock and carrot juice, then add the rosemary and thyme. Bring to the boil, cover and cook in the oven for 21/2 hours, until tender.

Stir in the pearl barley 30 minutes before the end of the cooking time, so it absorbs the juices and becomes tender. The stew should be thick and juicy. Season, garnish with rosemary and thyme and serve with rustic bread.