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Meat Stew

super easy

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Ingredients

Adjust Servings
750g mutton
kosher salt and pepper
2 tbsp olive oil, divided
2 small onions, finely chopped
3 garlic cloves, crushed and chopped
2 celery stalks, chopped
2 carrots, chopped
a dash sherry wine
1 tbsp flou
2 bay leaves
few pinches dried thyme
3 russet potatoes or Yukon gold potatoes, cubed
Chicken Stock Mixture
· 2 cups (500ml) unsalted chicken stock
1 tbsp (15ml) Worcestershire sauce
1 tbsp (15ml) regular soy sauce
1 tbsp (15ml) fish sauce
3 tbsp (50ml) tomato paste

Directions

1.

Press Sauté button Make sure your pot is as hot as it can be (Cooker: wait until the indicator says HOT).

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2.

Season the mutton with kosher salt and pepper. Add olive oil in the pot. Ensure to coat the oil over the whole bottom of the pot. Cook the mutton for roughly 5 minutes per side without constantly flipping. Then, remove mutton and set aside on a chopping board.

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3.

Combine unsalted chicken stock, Worcestershire sauce, regular soy sauce, fish sauce, and tomato paste in a medium bowl.

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4.

Add olive oil to the pot, then add onion and season with kosher salt and pepper. Sauté until the onions are tender and brown, then add garlic and stir until fragrant. Add chopped celery, carrot, and a pinch of kosher salt and pepper, then cook for 2 minutes.

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5.

Add a dash of sherry wine and completely deglaze the bottom of the pot with a wooden spoon. Then, allow the wine to reduce. Add the chicken stock mixture to the pot.

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6.

Add the mutton and make sure they are spread out, so each piece can soak in the stock mixture. Set Cooker to “Meat / Stew” mode.

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7.

Add salt and pepper to taste. Serve immediately with pasta, rice, or just eat it as is.

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8.

For more texture, add additional parboiled potatoes, chopped carrots, and chopped celery to the stew. Cook until the vegetables are tender.

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