Recipe: Mutton Stew

Name: Haricot de mouton
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 6 portions
Ingredients: 500 g de collier d'agneau tailléde 1 a 2 cm d'épaisseur600 g de poitrine de mouton de 2 côtes (bien épluchée)1 kg d'épaule coupée en morceauxde 4 à 5 cm de côté2 oignons émincés2 gousses d'ail dégermées et écrasées1 beau bouquet garni3 cuillers a soupe de bon concentré de tomates15 g de sucre semoule3 litres de bouillon froid (bœuf) préparé60 g de farine3 cuillers de saindoux ou graisse de canard(ou huile et beurre)sel et poivre du moulinGarniture:800 g de pommes de terre taillées en gros carrés600 g de petits navets épluchés300 g de petits oignons (grelots) épluchés

By chef patrick ★ ★ ★ ★ ★ 4.9/5 (11 reviews) Meat

Prep 30 min

Cook 80 min

Total 1h50

Servings 6 serv.

Here is a very old and timeless recipe from the heritage of French cuisine: Mutton Stew or perhaps I should say Mutton Haricot

Ingredients for 6 servings

500 g of lamb neck cut

1 to 2 cm thick

600 g of mutton breast 2 ribs (well trimmed)
1 kg of shoulder cut into pieces

4 to 5 cm on each side

2 sliced onions
2 cloves garlic, degerminated and crushed
1 beautiful bouquet garni
3 tablespoons of good tomato paste
15 g of caster sugar
3 liters of cold prepared beef broth
60 g of flour
3 tablespoons of lard or duck fat (or oil and butter)
salt and freshly ground pepper

Garnish:

800 g of potatoes cut into large cubes
600 g of small turnips peeled
300 g of small onions (pearl onions) peeled

Step-by-step directions

You can make this recipe either on your stovetop or baked in an oven preheated to 190°(th6+)

1- In a large Dutch oven, heat your fat then brown your meat pieces well, then remove some of the rendered fat with a large spoon.

2- Add your sliced onions, your garlic cloves, salt and pepper and sweat covered like this for 7 to 8 minutes.

3- Pour in the flour, tomato paste and caster sugar, stir well (singe) and let cook like this for 5 minutes.

4- Then add your cold broth, wait for it to boil, season, add your bouquet garni and cover. Cook in the oven or on the stovetop at a gentle simmer for 40 minutes.

5- After this time, with a small ladle completely degrease your stew, then add your potatoes, onions and turnips. Add a little water or broth if needed, your liquid should cover your vegetables.

6- Cook covered for an additional 40 minutes.
Plating:

7- On a large shallow dish arrange your meat pieces in the center then the vegetables around, correct the seasoning of your sauce, degrease it, and remove the bouquet garni, coat your dish generously with it, the rest will be served either in a soup tureen or sauce boat.
As you have surely noticed, in another very similar version I had added some old carrots and parsnips, vegetables that I love very much.

Chef Patrick's Comment

In the first published recipe of the 'Ménagier de Paris in 1846 brought out of oblivion by baron J.Pichon (the original having been composed around 1393) one can read these lines: Mince the mutton into small pieces, then put it to boil in water (blanch) then brown it (sear) with fine minced onions cooked in beef broth, add parsley sage, hyssop, mace and boil together (sic) One notices that already no beans are present in the recipe and if the word Haricot is here

Pot-au-feu Collier d'agneau Agneau Bouillon Mouton