I made mutton stew today, it was darned good. I’ll give approximate instructions but understand that I don’t ever use exact measurements.
Two thick mutton shoulder roasts cut into chunks.
Roll the chunks in flour and salt then sear in a pan of olive oil and garlic.
Three potatoes (last ones from the garden) cut into cubes.
Three hand fulls of baby carrots.
At least one cup of chopped celery and onions.
Toss at least one tablespoon of thyme and some ground pepper into the crock pot.
One can of asparagus.
One can of beef broth and one can of onion soup.
Mix everything in the crock pot along with 1/4 cup flour and cook all day. Add some water after 4-5 hours to ensure everything is floating! Stir in a can of peas before serving.
Some homemade bread covered in butter along with a cool glass of fresh goats milk make the dish! The flavors of this dish really jumped out at us. I used wheat flour by accident and we could really taste it on the mutton and in the broth, it gave things a real hearty flavor. The asparagus made its presence known in a big way. The potatoes absorbed a lot of the broth and they tasted very gravy like. Carrots always have a strong taste, especially when cooked whole. The mutton gave the whole dish a kind of greasy flavor but it was in a good way. The whole house smelled wonderful and the dogs kept walking around drooling.
Maybe next time I will try to add some wine?