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Economical mutton stew

Recipe from: 5/25/2000 12:00:00 AM
Ingredients 10
Servings 4


  • 1
  • 600
    stewing mutton
  • oil
  • 4
    onions, sliced into rings
  • salt and freshly ground black pepper to taste
  • 2
    beef stock cubes, crumbled
  • 350
    boiling wader
  • 1
    small bouquet garni of rosemary, sage, thyme and a bay leaf
  • salt and pepper
  • fresh parsley, chopped


1-2 hours
Peel the potatoes and slice into fairly thick slices. Cube the meat. Heat a little oil in a heavy-based saucepan and brown the meat. Add the onion and potato slices and brown. Sprinkle the crumbled stock cubes over boiling water and add a little to the meat. Add the bouquet garni. Reduce the heat, cover the saucepan and simmer slowly until the meat is tender. Add more stock as needed. Remove the bouquet garni just before serving and season with salt and pepper to taste. Sprinkle with parsley and serve with rice. Serves 4.

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