Entree: Falkland Islands (Malvinas) – Mutton Stew (Slow-simmered island-style mutton stew with root vegetables and barley, a hearty shepherding-country main course)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 50 min

Ingredients

- 2 lb (900 g) mutton shoulder, bone-in, trimmed and cut into 1 1/2-inch (4 cm) chunks
- 1 1/2 tsp (9 g) fine salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 3 tbsp (45 ml) vegetable oil or beef tallow
- 1 large onion, chopped, approx. 8 oz (225 g)
- 3 cloves garlic, minced
- 3 medium carrots, cut into 1-inch (2.5 cm) pieces, approx. 9 oz (255 g)
- 2 medium potatoes, peeled and diced, approx. 12 oz (340 g)
- 1 medium parsnip, peeled and chopped, approx. 6 oz (170 g)
- 2 tbsp (30 g) tomato paste
- 4 cups (960 ml) beef or lamb stock
- 1 cup (240 ml) water
- 1/2 cup (85 g) pearl barley, rinsed
- 2 bay leaves
- 2 tsp (4 g) dried thyme or 1 tbsp (15 g) fresh thyme
- 1 tbsp (15 ml) Worcestershire sauce or 1 tbsp (15 ml) malt vinegar (optional, for depth)
- 2 tbsp (30 g) chopped fresh parsley for finishing

Instructions

1. Season the mutton chunks with 1 1/2 tsp (9 g) salt and 1/2 tsp (1 g) pepper. Heat the oil or tallow in a heavy large pot over medium-high heat.
2. Brown the mutton in batches, 3–4 minutes per side, until well caramelized; transfer browned meat to a plate and set aside.
3. Reduce heat to medium, add the chopped onion and cook until softened and beginning to brown, about 6–8 minutes. Add the garlic and tomato paste and cook 1–2 minutes until fragrant.
4. Return the browned mutton to the pot, add the carrots, parsnip, potatoes, pearl barley, bay leaves and thyme. Pour in the stock and water to just cover the ingredients.
5. Bring to a gentle simmer, then reduce heat to low, cover and simmer gently for 1 1/2 to 2 hours, or until the mutton is tender and barley and vegetables are cooked through. Stir occasionally and skim any excess fat.
6. If using Worcestershire sauce or malt vinegar, add in the last 10 minutes and adjust seasoning with additional salt and pepper to taste. Remove bay leaves before serving.
7. Ladle the stew into bowls and sprinkle with chopped parsley. Serve hot with crusty bread if desired.