Mutton, vegetable and barley stew recipe | delicious. magazine

Ingredients

• 1kg boned shoulder or leg of mutton, cut into 2cm dice
• 3 tbsp plain flour
• 2 tbsp olive oil
• 15g butter
• 2 celery sticks, roughly sliced
• 1 leek, washed and roughly sliced
• 2 garlic cloves, crushed
• 2 carrots, roughly sliced
• 400g floury potatoes, roughly diced
• 400g swede, roughly diced
• 500ml fresh lamb stock, hot
• 400ml carrot juice
• 2 fresh sprigs each rosemary and thyme, plus extra to garnish
• 100g pearl barley