How to Make Mutton Stew – A Hearty British Classic

--- published by foodie Parmod.

Mutton stew is a timeless dish rooted in British culinary tradition. Hearty, warming, and full of flavour, it’s the kind of meal that brings comfort on chilly days and fills the kitchen with rich, savoury aromas. Using slow-cooked mutton, root vegetables, herbs, and a well-seasoned stock, this stew is perfect for family meals, weekend feasts, or even make-ahead lunches.

If you’ve never cooked with mutton before, don’t worry. With the right method and a bit of patience, it becomes beautifully tender and full of depth. Here's how to make a proper British mutton stew – easy, rustic, and delicious.

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🐑 Why Choose Mutton?

Mutton comes from a mature sheep (over 2 years old), unlike lamb, which is younger and more tender. Mutton has a stronger, richer flavour and benefits from slow cooking, which helps break down the tougher fibres. It’s a traditional favourite in many British households and well worth seeking out from a good butcher.

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🧂 Ingredients You’ll Need (Serves 4)

For the stew:

800g mutton, diced (shoulder or leg cuts are ideal)

2 tbsp plain flour

Salt and black pepper

2 tbsp vegetable oil or beef dripping

1 large onion, chopped

2 garlic cloves, crushed

2 carrots, peeled and sliced

2 parsnips, peeled and chopped

2 medium potatoes, chopped

2 sticks of celery, sliced

1 tbsp tomato purée

1 tsp dried thyme (or a few sprigs fresh thyme)

2 bay leaves

500ml lamb or beef stock (homemade or low-salt shop-bought)

Optional: splash of Worcestershire sauce or a dash of red wine

To garnish:

Chopped fresh parsley (optional)

Crusty bread or mash to serve

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👩‍🍳 Step-by-Step: How to Make Mutton Stew

1. Prepare the Meat

Toss the mutton pieces in the flour with a good pinch of salt and pepper. This helps the meat brown and thickens the stew later.

2. Brown the Mutton

Heat the oil in a large, heavy-bottomed pan or casserole dish over medium-high heat. Add the mutton in batches, browning it on all sides. Don’t overcrowd the pan – sear the meat properly to develop flavour. Remove and set aside once browned.

3. Cook the Vegetables

In the same pan, reduce the heat and add a little more oil if needed. Sauté the onion, garlic, carrots, celery, and parsnips for 5–7 minutes until slightly softened. Stir in the tomato purée and cook for another minute.

4. Combine and Simmer

Return the mutton to the pan. Add the potatoes, thyme, bay leaves, and enough stock to just cover the ingredients. Add a splash of Worcestershire sauce or red wine if using. Stir well and bring to the boil.

5. Slow Cook the Stew

Once boiling, reduce the heat to low and cover with a lid. Simmer gently for 2 to 2.5 hours, stirring occasionally, until the meat is tender and the sauce has thickened. Add a little more water or stock if needed.

Alternatively, you can cook it in the oven at 160°C (140°C fan) or gas mark 3 for a more even cook.

> 💡 Short on time? Use a slow cooker and cook on low for 6–8 hours.

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🥔 Serving Suggestions

Mutton stew is delicious served with:

Creamy mashed potatoes

Crusty bread or soda bread

Buttered greens like kale or cabbage

Yorkshire puddings (for a Northern twist!)

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🧊 Storage and Reheating

Like many stews, mutton stew tastes even better the next day. Allow it to cool completely, then refrigerate for up to 3 days. Reheat gently on the hob or in the microwave until piping hot.

You can also freeze it for up to 3 months. Thaw in the fridge overnight before reheating.

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✅ Top Tips for the Perfect Mutton Stew

Cook low and slow: Mutton needs time to tenderise – don’t rush it.

Use seasonal veg: Swede, turnip, or leeks work well too.

Skim off fat: If the stew looks oily, skim off any excess fat before serving.

Add pearl barley: For extra bulk and traditional texture, add a handful halfway through cooking.

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❤️ Why You’ll Love This Dish

This British mutton stew is everything comfort food should be – rich, warming, and deeply satisfying. It’s affordable, perfect for batch cooking, and a great way to celebrate classic British ingredients. Once you’ve tried it, you’ll find yourself coming back to it all winter long.

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--- write ✍️ by foodie Parmod.