Photo: Kevin McCutcheon
Ingredients
- 2½ lbs mutton chops, trimmed of fat and bone
- 3 lbs turnips, sliced into ½ inch squares
- 3 lbs carrots, sliced into ½ inch pieces
- 2 small heads celery (optional)
- Salt and black pepper to taste
- Flour for dredging
- Weak broth or cold water, enough to barely cover the ingredients
- Butter for browning (optional)
- 1-2 minced onions (optional)
Directions
1
In a large stewpan, layer the mutton chops that have been dipped in cold water, seasoned with pepper, and lightly dredged with flour.
2
Add a layer of sliced turnips, followed by a layer of sliced carrots, seasoning with salt and black pepper between layers.
3
Repeat with another layer of mutton chops and then add more vegetables.
4
Pour in enough weak broth or cold water to barely cover the ingredients.
5
Bring the stew to a slow boil, then reduce to a simmer for 2 to 3 hours.
6
For added flavor, brown the chops and lightly fry the vegetables in butter before adding them to the stew.
7
If desired, add minced onions and celery for extra flavor.