Mutton and butterbean stew

Recipe from: 6/1/2006 12:00:00 AM

Ingredients 17
Servings 1
Minutes 20


Serving Change
  • 20
    flour to coat the meat
  • 5
  • 5
    black pepper
  • 1
    mutton shanks or other suitable lamb or mutton stewing meat
  • 30
    olive oil for shallow-frying
  • 20
    a little butter for shallow-frying
  • 1
    large onion, grated
  • 1
    large carrot, grated
  • 1
    leek, finely chopped (optional)
  • 3
    cloves garlic, crushed
  • 1
    large glass red wine
  • 2
    tomatoes, peeled and chopped
  • 40
    fresh parsley, finely chopped
  • 5
    sprigs mint, finely chopped or
  • 15
    dried mint
  • 3
    strips lemon rind, finely chopped
  • 1
    tin (420 g) butterbeans


Season the flour with salt and pepper and coat the meat (see Hint on next page).
Fry the meat in the olive oil and butter over high heat until browned on all sides.
Remove from the pan and set aside.
Reduce the heat and add the onion, carrot and leek (if used).
Use a wooden spoon to loosen the bits of meat and flour from the bottom of the pan and sauté the vegetables until just soft ? about 5 to 10 minutes.
Add more oil if you think they might burn.
Add the garlic and sauté or another 5 minutes, then pour in the red wine (it must be a large glass).
Stir in the tomatoes, parsley, mint and lemon rind, then add the meat and pour in the liquid from the butterbeans (reserve the beans for later).
There should be enough liquid to cover all the ingredients.
Simmer (with the lid on) for about 30 minutes over medium heat, add the butter beans and cook until the meat is tender and almost falling off the bone.
This dish is delicious with fresh bread or rice.

Read more on: stew  |  slow cook


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