Entree: Saint Pierre and Miquelon – Ragoût de Mouton (Mutton stew)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) mutton shoulder, trimmed and cut into 1–1.5 in (2.5–3.8 cm) pieces
- 2 tbsp (30 ml) all-purpose flour (for dredging)
- 2 tbsp (30 ml) vegetable oil or clarified butter
- 2 medium onions, roughly chopped (about 10 oz / 280 g)
- 3 cloves garlic, minced
- 2 medium carrots, peeled and cut into 1-in (2.5 cm) rounds (about 8 oz / 225 g)
- 2 medium potatoes, peeled and cut into 1-in (2.5 cm) cubes (about 12 oz / 340 g)
- 1 cup (240 ml) dry red wine (or additional stock)
- 4 cups (960 ml) beef or lamb stock, preferably homemade or low-sodium
- 1 (14 oz) can (400 g) diced tomatoes, or 2 fresh tomatoes, chopped
- 2 tbsp (30 ml) tomato paste
- 2 bay leaves
- 2 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Pat the mutton pieces dry and lightly dredge in flour, shaking off excess. This helps brown the meat and slightly thickens the stew.
2. In a heavy Dutch oven or large pot, heat the oil over medium-high heat. Brown the mutton in batches, 3–5 minutes per side, until well caramelized. Remove browned pieces and set aside.
3. Reduce heat to medium. Add the chopped onions to the pot and cook until softened and beginning to color, about 6–8 minutes. Add the garlic and cook 1 minute more.
4. Deglaze the pot with the red wine, scraping up browned bits from the bottom. Let the wine reduce by about half, 2–3 minutes.
5. Return the browned mutton to the pot. Stir in the stock, diced tomatoes, tomato paste, bay leaves, and thyme. Bring to a gentle simmer.
6. Partially cover the pot and simmer gently for 1½ to 2 hours, or until the mutton is tender. Check occasionally and skim any foam or excess fat.
7. Add the carrots and potatoes to the pot and continue simmering, uncovered, for another 30–40 minutes until vegetables are tender and the sauce has thickened. If the stew is too thin, simmer uncovered a bit longer; if too thick, add a splash of stock.
8. Season with salt and pepper to taste. Remove bay leaves and thyme stems. Garnish with chopped parsley and serve hot with crusty bread or boiled potatoes.