Gordon Ramsay made this stew for his viewers on Season One from the F Word. It looks delicious and hubby took types of the stew streets of England. Everyone who sampled the stew was very impressed, as well as some people even asked as long as they could have most of it!

According to Gordon Ramsay, Mutton is half the money necessary for lamb, and twice the taste. It is also tougher, hence the key to a fantastic tasting mutton stew is incorporated in the cook time. Get this within the stove some time before you start getting hungry, and you’ll have what looks to become delicious and affordable stew ready for supper.

Gordon blazes through this recipe about the show, and doesn’t give exact measurements for anything, so bear by himself as I carry out the best I can to get rid of it down. Keep in mind, that is a stew, don’t finely slice anything. Cut everything into decent sized chunks, and do increase or decrease one of the ingredient’s proportions to match your taste.


Around 1 1/2 lbs. Mutton (chopped into 1-1.5 inch cubes)
1 Head of Garlic (skin on, cut in two)
1 Large Onion (chopped)
3 Large Carrots (chopped)
5 Stalks of Celery (chopped)
Leek (I don’t discover how much he used so I’m gonna say… to taste)
1 Large Sprig Rosemary (whole)
3-4 Sprigs of Thyme (whole)
Small Handful of Peppercorn (lightly crushed)
Very Large Spoonful of Tomato Puree (or paste)
House Red Wine (according to him half a something, but I might make it out despite playing it back more. It seems as if he uses most a bottle, but it’s probably a lot more like half just one cup)
Cooking oil



Heat some oil in a large skillet while you’re preparing your mutton. Lightly season mutton with salt, then coat it with flour, shaking off excess. Add to the herbal and brown it thoroughly. Gordon lights the pan burning a few times, but I wasn’t able to see how he went about doing the work. Just make sure your mutton has good color. Color changes the meat and adds flavor. Once your meat is browned, input it into a colander to drain, and have to work with your stew base.

Chop your vegetables into large chunks. Add the onion to some very large stock pot over medium heat and stir in carrots. Cut a head of garlic by two so it appears to be the picture within the right, and include it with the stew. halved garlic head Add celery, leeks, as well as your beautiful sprigs of fresh herbs. Take a small number of peppercorns and lightly crush them for the counter with any large object you might have. The bottom of a storage container, or possibly a rolling pin is fine just fine; add the crooks to the stew. Spoon as part of your tomato base, and add the wine. Return your mutton to your pan, and stir it to the stew. Pour boiling trouble over the top on the stew until it completely covers all on the ingredients. You want your stew to resemble a soup at this time, with some extra liquid.

Bring everything into a boil, and minimize heat to low. Cover the pan that has a tight fitting lid, and stew over low heat for a few 1/2 hours. Now you can watch your favorite shows, go on a spree, or whatever you decide to enjoy for two main 1/2 hours. Come back as soon as the stew has finished cooking and have another F Word favorite from Gordon Ramsay.

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