This lovely stew is based on the traditional Scotch broth ingredients of barley, swede and carrots.
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
Method
- 1. 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.
- 2. Put a large casserole over a high heat. Add the oil and brown the mutton in batches.
- 3. 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.
- 4. 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.
Nutritional info
Per serving: 754kcals, 33.4g fat (11.7g saturated), 61.6g protein, 63.1g carbs, 16.4g sugar, 1.3g salt
Wine Recommendation
Crack open a simple Cabernet Sauvignon with this stew.