Recipe found on thespruceeats.com
Total time: 2 hours 40 minutes
Makes 4 servings
2 Tbsp. vegetable oil, divided
1 lb. mutton or lamb cutlets, bones removed (optional), cut into 2″ chunks, divided
2 lbs. potatoes, peeled and cut into quarters, divided
1 cup onion, roughly chopped, divided
1 cup leeks, cleaned, finely sliced, divided
1 cup carrots, roughly chopped, divided
2 Tbsp. all-purpose flour
3 cups dark beef stock
2 or 3 cabbage leaves, thinly sliced, optional
Salt and pepper, to taste
Gather the ingredients. Heat the oven to 350ºF. In a large frying pan, heat 1 tablespoon of the oil until hot but not smoking. Add half of the lamb pieces and brown all over by turning in the hot oil.
Remove the lamb pieces with tongs and place in a Dutch oven or oven-proof stockpot. Cover with half of the potatoes, half of the onion, half of the leeks, and half of the carrots. Add the remaining oil to the frying pan and heat. Add the remaining lamb and brown all over as before and add to the Dutch oven.
Cover with the remaining potatoes, remaining onion, remaining leeks, and remaining carrots. Add the flour to the still-hot frying pan and stir really well to soak up any fat and juices. Cook over low heat for 3 minutes.
Add the stock a ladle at a time and mix until you have a thick, lump-free sauce. You will not add all of the stock. Pour this sauce over the lamb and vegetables. Add the remaining stock to the Dutch oven, cover with a tight-fitting lid, and cook in the preheated oven for 1 hour.
Add the cabbage (if using), replace the lid, and cook for another hour. Check from time to time to make sure the stock hasn’t reduced too much. If it has, add a little boiling water. The meat and vegetables should always be covered in liquid. If the sauce is too runny at the end, you can always cook the stew a little longer with the lid removed. Season with salt and pepper to taste. Serve piping hot and enjoy.