Falkland Island Smoked Mutton and Root Vegetable Stew

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A hearty, slow-simmered stew honoring the islands' sheep farming heritage, with tender mutton and earthy root vegetables in a rich smoked broth. This British-inspired one-pot recipe, ready in about 130 minutes, pairs mutton shoulder, smoked paprika, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cubed mutton shoulder
• 1 tsp smoked paprika
• 3 medium, chopped 1/2 inch carrots
• 2 medium, chopped 1/2 inch parsnips
• 1 large, diced onion
• 2 stalks, diced celery
• 2 cups beef broth
• 1 (14 oz can) diced tomatoes
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 3 medium, cubed 1/2 inch potatoes
• 2 tbsp olive oil

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat mutton dry and season with 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a heavy pot over medium-high heat until shimmering, then brown mutton in batches for 3-4 minutes per side until deeply colored.
2. Step 2: Add diced onion and celery to the pot, cooking for 3 minutes until softened. Stir in diced carrots, parsnips, and 1 tsp thyme, then cook for 2 minutes until vegetables begin to soften.
3. Step 3: Pour in 2 cups beef broth and 1 can diced tomatoes, scraping up any browned bits from the bottom. Add 1/2 tsp rosemary, return browned mutton to the pot, and bring to a gentle simmer.
4. Step 4: Cover and simmer on low heat for 1 hour. Add cubed potatoes, cover, and simmer for another 30 minutes until all vegetables are fork-tender and mutton is falling off the bone.