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Mutton Stew - Warming Comfort

The benefit of making slow cooker meal is basically putting all the ingredients in the slow-cooker, and let it do the job. Go about your day, and when you come back, you will be rewarded with the best comfort food known.

Mutton is darker and can be a tougher but a little more time will draw out the flavour reward. Slow cooker recipes are perfect to use mutton meat and with casseroles coming very soon with cooler weather, this will be perfect to keep for an easy, rewarding dinner.

Slow Cooker - Mutton Stew


  • 1/4 cup olive oil

  • 2 white onions, roughly diced

  • 4 garlic cloves, chopped

  • 4 carrots (washed, but not peeled), roughly diced

  • 1 head celery, roughly diced

  • 6 sprigs fresh rosemary, left whole

  • 1 leg mutton (approximately 1.8kg sheep or lamb), diced off the bone

  • 1 bottle red wine

  • 1/4 cup tomato paste

  • 4 cups vegetable stock or water

  • salt

  • freshly ground black pepper

  • 2-3 cups mushrooms

  • 1/4 cup butter


  1. In a large saucepan, heat the oil over medium heat until it begins to glisten.

  2. Stir in the onions, garlic, carrots, celery and fresh rosemary, and cook until the onions are translucent, about 5 minutes.

  3. Add the mutton and stir until all sides of the meat have browned.

  4. Transfer to a slow cooker, add the wine, mushrooms and tomato paste. Then add the vegetable stock or water.

  5. Cook on low for 8-10 hours, or high for 4-5 hours. Adjust to suit manufacturers directions. Check the liquid levels and add water if required.

  6. Season with salt and pepper. The stew is finished when the meat is very tender (the flavour should be intense and delicious). Adjust the seasoning, as needed, and whisk in the butter just before serving to make the sauce a little richer.

There is not much more needed but serve with your favourite side dish if you wish. What do you think? Anything to change?


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