Hammelsragout / Mutton Stew

• 1 kg stewing mutton
• 1 tablespoon flour
• 1 tablespoon butter
• pepper, salt, thyme, rosemary
• 2 garlic cloves
• 250 g peeled tomatoes
• 14 lt. red wine
• 12 lt. mutton broth
• 14 lt. water
• 250 g butter
• garlic, shallot, onion, parsley
• salt & pepper

1. Season meat with pepper, salt, thyme and rosemary.
2. Brown meat on all sides on a strong heat.
3. Add chopped cloves of garlic, and sprinkle with the sieved flour.
4. Constantly turning brown the meat.
5. Add the peeled tomatoes.
6. Pour over the red wine, water and stock.
7. Cover and leave to simmer 1 hour.
8. In a small bowl mix butter, garlic, shallot, onion, parsley, pepper and salt.
9. Shortly before serving fold in the herb butter.
10. If necessary thicken the sauce with a 'beurre manie'.
11. Serve with white beans and boiled potatoes.

mutton, flour, butter, pepper, garlic, tomatoes, red wine, mutton broth, water, butter, garlic, salt

Taken from www.food.com/recipe/hammelsragout-mutton-stew-425298 (may not work)