- 1 pound mutton or lamb stew meat
- 2 cups lamb bone broth* (or vegetable stock)
- 1 cup sofregit* (or a small can of tomato paste)
- 1 bay leaf
- 10 crushed juniper berries
- 2 cloves garlic, slivered
- 2 tablespoons dried rosemary (or sage)
- To taste Salt and pepper
In a small Dutch oven, on the stove top, brown your stew pieces in some oil; add minced garlic and cook another 2 minutes. Add the sofregit tomato base, broth, bay leaf, crushed juniper berries and dried rosemary or sage. Continue to cook over low heat, maintaining a slight simmer for about 1½ hours.
I prefer to roast my sweet potatoes separately in a cast-iron skillet at 450° so they brown and hold their form. Alternately, you can add small chunks of sweet potatoes to the stew in the remaining 30 minutes of the cook time.
* The broth was made from bones from previous meals, and the sofregit made from summer tomatoes in August. Having these prepared staples in the freezer and the pantry makes a difference in the quality of the stew and reminds me of the value of the work!