Mutton Stew Recipe by Chef Gordon Ramsay

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
1 Large Sprig Rosemary (whole)
3-4 Sprigs of Thyme (whole)
Flour
Salt
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
Water

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.