Skip to main content

The Shepherd's Table - Our Favorite Soup and Stew Recipes

Several days ago on facebook, a friend asked for a recipe for scotch broth - which our family has on Christmas Eve every year.  I started thinking about soup and stew - it's perfect weather for it!  I plan on putting all of our recipes onto a new Shepherd's Table page on our website (www.flyingmulefarm.com) - in the meantime, I'll post a few of my favorite wintertime recipes here!  Enjoy!

Scotch Broth
3 lbs lamb or mutton neck slices (or shoulder chops)
8 cups cold water
1/2 cup barley
3 TBS butter
2 carrots, diced fine
2 stalks celery or fennel, diced fine
2 small white turnips or rutabagas, peeled and diced
1 medium onion, diced fine
Salt
Freshly ground pepper

Remove most of the fat from the meat. Put it in a pot with the cold water. Bring to a boil and stir in the barley. Simmer, partially covered, for 1-1/2 hours, or until the meat and barley are tender, adding more water if any evaporates. Remove the meat from the bones. Cool the soup and skim off the fat. Melt the butter in a skillet and add the carrots, celery (or fennel), turnip (or rutabaga), and onion. Cook over low heat, stirring often, for 10 minutes. Add to the soup. Season with salt and pepper to taste, and cook for another 10 minutes or until the vegetables are tender. Serve piping hot.


Mutton Curry
2 lbs boneless mutton shoulder - trimmed and cut into 1" cubes
4 cups lamb or chicken broth
1/2 onion - chopped
3 large cloves garlic - chopped
1/4 cup coconut milk
2 large potatoes - peeled and diced
1 large carrot - diced
1 can stewed tomatoes
1 can garbanzo beans
1 can tomato paste
3 fuyu persimmons or medium butternut squash, peeled and diced
2 tsp meat curry seasoning (available from Spice Grills at the Auburn Farmers' Market)
Salt to taste

Directions
Cube the mutton shoulder and brown in olive oil.  After browning the meat, saute the onions until slightly browned.  Add all ingredients EXCEPT persimmons to slow cooker.  Cook on low all day if possible.  An hour before serving, dice the persimmons with the skins left on and add to the curry. (we used chocolate fuyus, but any fuyu persimmon will work).  If you're using winter squash, add earlier in the process.  Serve over rice.


Sheep Camp Beans
Note: this recipe changes everytime I make it - depending on what ingredients I have on hand!

2 lbs lamb or mutton shoulder - trimmed and cut into 3/4" cubes
1 TBS olive oil
About a half cup of onion
5 cloves garlic
Some red wine (not sure how much - pour till it looks good!)
Some water (same deal as above)
1 can pinto beans (drained)
1 can kidney beans (drained)
1 can stewed tomatoes (I like the Italian seasoned variety)
1 can diced green chilies
Dash of cinnamon
Salt and pepper to taste

I like to make this recipe in a cast iron dutch oven over a camp fire, but it can be made indoors as well!  A crock pot works great!

Prepare meat and brown in the dutch oven.  Remove from pot.  Add olive oil and saute onion and garlic.  Add sausage, beans, wine, water and chilies.  Season to taste.  Cook low and slow for several hours (or all day, if possible).  Have a taste of the red wine.  Cook a bit longer.  Serve with good bread!


Sheepherder Stew

2 pounds lamb kabobs or stew meat (or mutton)
1 large onion – chopped
3 cloves garlic - chopped
1 medium winter squash (butternut or acorn) – peeled and cut into 1” cubes
1 can stewed tomatoes
2 cans beans (pinto, black and/or kidney)
1 can diced Ortega chilies
1 cup red wine
2 cups chicken broth
Season to taste (we use salt, pepper, a pinch of cumin, bay leaves, paprika and basil)

Brown meat in olive oil.  Combine all ingredients in crock pot or dutch oven and cook until vegetables and meat are tender.  Serves 4 (with leftovers


Please share your own favorite soup and stew recipes!  Go to www.facebook.com/flyingmulefarm to post, or leave a comment below!  Cheers!

Comments

Popular posts from this blog

Trade Offs

As we were building fence for the soon-to-be-lambing ewes this morning, someone drove by and asked my partner Roger how long it took to set up the electro-net fencing we use for the sheep. Roger replied, "It's not too bad," to which the driver said, "Seems like a lot of work." Roger's answer - which both of us use with some frequency, was, "Yeah - but this way we don't have to feed any hay!" The driver, who obviously wasn't a rancher, didn't understand - and I suspect even some of my rancher friends don't understand the trade off we're making. Building electric fence is a lot of work - wouldn't it be easier just to feed hay?

The paddock that Roger and I built this morning encloses about 5.75 acres of high quality forage. Since the ewes are on the verge of lambing, their forage demand is peaking. They're eating nearly twice as much grass now as they need in the late summer - after all, many of them eating for three (and p…

No Easy Answers Part 2

In mid October, some friends who graze their cattle in the mountains of western Lassen County (less than 200 miles from our home), became the first ranchers to have cattle “officially” killed by wolves in California in nearly a century. Wildlife officials confirmed that the Lassen pack killed a 600-pound heifer; four more heifers died (and were partially eaten by wolves), but the California Department of Fish and Wildlife (CDFW) couldn’t confirm the cause of death. While I learned about the depredations shortly after they happened through the rancher grapevine, news of my friends’ losses weren’t made public until the California Cattlemen’s Association and California Farm Bureau Federation issued a joint press release this week. The October 28 edition of the Sacramento Bee ran the story.
If you’ve read my previous blogs about wolves, you’ll probably know that I’ve frequently been frustrated with the Bee’s coverage. The paper has run guest opinions disguised as news articles, and appar…

Humbled and Excited

More than 20 years ago, I went to work for the California Cattlemen's Association (CCA). After two internships, I'd been hired by my friend and mentor John Braly as the membership director in 1992. By 1996, I'd been promoted to assistant vice president - pretty heady stuff for a young guy who hadn't grown up in the industry. I started looking for new challenges. Dr. Jim Oltjen, who was (and is) the beef extension specialist at UC Davis (my undergraduate alma mater) suggested that I think about going to graduate school to prepare for a career in extension. I considered it, but the timing wasn't right.

Fast forward to 2013 (or so) - I'd been working as a part-time community education specialist in our local University of California Cooperative Extension (UCCE) office for several years. The farm advisors in the office - Roger Ingram and Cindy Fake - suggested that I consider getting a master's degree and applying for a future farm advisor job. This time the id…