I did this in a 7 quart slow cooker and there was plenty of room for more to be added so if you've got a 3 or 4 qt slow cooker, you should be just fine. Alternatively, if you don't have a slow cooker you can simply follow the recipe as listed and add everything to a roasting pan. Cover tightly with foil and bake in the oven at 250F degrees for 3 hours.
As musical accompaniment to this dish, I decided to go with Face to Face's song "Ordinary" as it takes me back a good 15 yrs or so down memory lane to my teen years, just as a good homemade stew should take you back to childhood. Besides, this recipe is fairly, well... ordinary. A meat stew is usually savory and doesn't have a lot going on in the "Wow" department. It's homey, hearty, warm, and perfectly reliable as a good meal, especially in the winter months. Ordinary. - Justin
ORDINARY MUTTON STEW
- 1 3lb mutton loin, bone in (approx 8 ribs)
- 2 medium potatoes
- 1 large onion
- 2 large carrots
- 1 large rutabaga
- 2 tsp kosher salt
- 2 tsp ground black pepper
- 2 tsp dried rubbed sage
- 1/2 cup fresh chopped parsley
- 2 cups chicken broth
- 1 cup beef broth
- 1/2 cup dry sherry
- 1 shot dry vermouth
- 1 tsp sea salt
- 1 tsp white pepper
- 1/4 tsp dried ground tarragon
- 1/4 dried ground herbs de provence
- 1/4 cup fresh chopped chives
- 1 cup wild rice or pearled barley
Wash the carrots, potatoes, and the rutabaga and leave the skins on them as that is where all the flavor and nutrients are. Dice them all, and the onion as well, into roughly similar sized chunks, approximately an inch to an inch and a half and add them to the bottom of the slow cooker. Add the kosher salt, black pepper, sage, parsley, chicken and beef broths, the sherry and the dry vermouth and stir everything to combine. You want to make sure that the liquid comes up to the top of the veggies. If you need to, add a little more broth or some water to raise the level. Add the roast to the top of the veggies, rib bones up if you have a bone-in roast, cover and cook on low for 6 hours.
After 6 hours pull the meat off the bones and cut it into 1"h to 1.5" chucks and add back to the slow cooker along with the sea salt, white pepper, tarragon, herbs de provence, chives and rice. Cook for another 2 hrs on low. Serve with some good bread for soaking up broth.