The other day, I broke down a mutton roast into about 4.5 lbs worth of steaks and boneless roasts. In doing so, I ended up with about a pound of mutton bones (with some meat left on them)…so it’s time to make a stew! For this one, we are adding long grain wild rice as the starch and we’re also using some lima beans we rehydrated the other day as well as some green beans we picked up from the farmer’s market.
Haven’t got mutton? Worry not! Swap in a beef bone, and press on! We served this with Homemade Dinner Rolls, and we encourage you to try doing the same.
Time: 2 Hours (most of which is simmering time)
- Mutton, Lamb, or Beef bones (with some meat on)
- Beef or Veggie Bullion
- Plenty of Water
- 3-4 Bay Leaves
- A Large Onion
- Long Grain Wild Rice
- Green Beans
- Lima Beans (frozen or dry and pre-rehydrated)
- Place your bones into a large pot, cover with water, and add some chopped onions, bay leaves, and bullion.
- Bring to a boil, and reduce to a simmer. Let simmer for about 60 minutes.
- As the soup base starts, and the meat cooks, cut your green beans, and cook your rice.
- After about 40 minutes of simmering, add your lima beans.
- After the 60 minutes of simmering, use tongs to remove the bones and bay leaves from your soup.
- Pick the meat off the bones, and set aside.
- Add your green beans to the soup, and let simmer for about 30 minutes.
- Lastly, add your cooked rice and your meat back into the pot, and let simmer for another 15 minutes.
- Plate, devour, and enjoy!