The Stew

Welcome to Ye Olde Fantasy Stew!  You will need:

  • 1 lbs mutton
  • 4 large onions
  • 16 cloves garlic
  • 20 medium carrots
  • 4 medium turnips
  • 4 stalks celery
  • 1 package dried mushrooms
  • 2 bottles rough red wine (if your village is poor, use stock or a light wheat beer instead)
  • 4 tbs goose fat
  • Salt and Black Pepper

“Chop up the onions, garlic and celery and fry slowly in the goose fat until soft and turning slowly brown. Take your time! Remove them from the pot and set aside. Now, in small batches, fry the mutton in the goose fat till nicely brown – you may need to up the heat a little. Then return everything else to the pan including any juices.

Add the carrots, turnips and dried mushrooms, all the wine, the bouquet garni and a bit of salt and pepper. Note, if your tavern is in a poor village, you probably want to use less mutton and more veg. Add the hock bone, bring to the boil and then turn right down to a very, very gentle simmer. Put the lid on tightly and cook for a couple of hours or till the mutton is tender.

If you want the final stew to be thicker, remove some of the liquid into another pan, boil up and slowly add some beurre manie (equal qantities of butter and flour mixed to a paste) bit by bit till you get a thick sauce, then add that back into the stew. Up to you. Finally, remove the hock and bouquet garni and add lots of chopped parsley.”

(This recipe is not mine. All credit to the author, link at the top.)