Gordon Ramsay’s Mutton Stew
Aug 12th, 2011 by Foodie

Gordon Ramsay made this stew for his viewers on Season One of the F Word. It looks delicious and he took samples of the stew streets of England. Everyone who sampled the stew was very impressed, and several people even asked if they could have the rest of it!

According to Gordon Ramsay, Mutton is half the cost of lamb, and twice the flavor. It is also tougher, so the key to a great tasting mutton stew is in the cook time. Get this on the stove well before you start getting hungry, and you’ll have what looks to be a delicious and affordable stew ready for supper.

Gordon blazes through this recipe on the show, and doesn’t give exact measurements for anything, so bear with me as I do the best I can to break it down. Keep in mind, this is a stew, don’t finely slice anything. Cut everything into decent sized chunks, and feel free to increase or decrease any of the ingredient’s proportions to fit your taste.


  • Around 1 1/2 lbs. Mutton (chopped into 1-1.5 inch cubes)
  • 1 Head of Garlic (skin on, cut in half)
  • 1 Large Onion (chopped)
  • 3 Large Carrots (chopped)
  • 5 Stalks of Celery (chopped)
  • Leek (I don’t know how much he used so I’m going to say… to taste)
  • 1 Large Sprig Rosemary (whole)
  • 3-4 Sprigs of Thyme (whole)
  • Flour
  • Salt
  • Small Handful of Peppercorn (lightly crushed)
  • Very Large Spoonful of Tomato Puree (or paste)
  • House Red Wine (he says half a something, but I could make it out even after playing it back five times. It looks like he uses about half a bottle, but it’s probably more like half a cup)
  • Cooking oil
  • Water


Heat some cooking oil in a large skillet while you’re preparing your mutton. Lightly season mutton with salt, then coat it with flour, shaking off excess. Add to the hot oil and brown it thoroughly. Gordon lights the pan on fire a few times, but I wasn’t able to see how he went about doing it. Just make sure your mutton has good color. Color changes the meat and adds flavor. Once your meat is browned, place it into a colander to drain, and get to work on your stew base.

Chop all of your vegetables into large chunks. Add the onion to a very large stock pot over medium heat and stir in carrots. Cut a head of garlic in half so it looks like the picture on the right, and add it to the stew. halved garlic head Add celery, leeks, and your beautiful sprigs of fresh herbs. Take a small handful of peppercorns and lightly crush them on the counter with any large object you have. The bottom of a storage container, or a rolling pin will work just fine; add them to the stew. Spoon in your tomato base, and add the wine. Return your mutton to the pan, and stir it into the stew. Pour boiling hot water over the top of the stew until it completely covers all of the ingredients. You want your stew to look like a soup at this point, with a little extra liquid.

Bring everything to a boil, and reduce heat to low. Cover the pan with a tight fitting lid, and stew over low heat for 2 1/2 hours. Now you can watch a movie, go shopping, or whatever you enjoy for 2 1/2 hours. Come back after the stew has finished cooking and enjoy another F Word favorite from Gordon Ramsay.

Feel free to leave your experiences, or any improvements in the comments section below.


Gordon Ramsay’s Easy Beef Stew
Mar 18th, 2009 by Foodie

Gordon Ramsay cooked this recipe for some construction workers on the F Word recently. He goes really fast, and it’s hard to make sure I’ve got all of the ingredients right, but I think I’ve got it. Give it a try and let me know how it turns out.

*edit: I made this stew a few nights ago and it was unbelievable! Get down to the farmers market and pick up the ingredients, you won’t regret it.


  • 1 lb. Top Sirloin (or better) cut into large chunks
  • 2-3 Cloves of Garlic (minced)
  • Sprigs of Fresh Thyme
  • 1 Onion
  • 1 lb. Mushrooms (quartered)
  • Yellow Mustard (for brushing meat)
  • Salt (to taste)
  • Pepper (to taste)
  • Red Wine Vinegar (few good glugs)
  • 1 Tbs Tomato Puree (or tomato paste)
  • 1 Tbs Creme Fraiche (or substitute with sour cream) <– it’s pronounce Crem Fresh
  • 2 Cups Beef Stock
  • Fresh Cilantro (chopped)
  • Olive Oil

Cooking Instructions:

The secret to making this dish fast and tasty is to cook everything in the same pan.

Add the onions, garlic, and thyme to a large heavy pan and cook until the onions are translucent; set aside on a plate. Quarter the mushrooms and sautee till soft; set aside on the same plate as the onions.

Rub your meat with salt and pepper then add to simmering hot oil. Brush the meat with yellow mustard. Brown meat on all sides, then set aside on your handy plate from earlier.

Pour some red wine vinegar into the pan and then add tomato puree. Mix in beef stock and creme fraiche. Stir well and bring to a simmer, then put the meat back into the pan. Pour all of your other cooked ingredients back into the pan and heat thoroughly while stirring. Add Cilantro and stir for 60 seconds.

Your done! If you’ve hauled ass, then it’s only been about 25 minutes and it’s time to eat!! Serve with some rustic bread and don’t forget to let me know how it turns out! I’ll be making this for dinner in a couple of nights (tomorrow is more shepherd’s pie)!

Sausage and Beans
Mar 2nd, 2009 by Foodie

Gordon Ramsay’s Sausage and Beans

I just prepared this recipe for dinner tonight and “oh my God”, it’s delicious! It’s a cinch to make and so tasty that I stuffed myself to the point of being uncomfortable! This is a quick recipe that would be good for lunch or dinner.

I couldn’t find Toulouse Sausage, or a can of Mixed Beans, so I used Italian Sweet Sausage, and a can of Black Beans.

This Recipe comes from Gordon Ramsay’s Fast Food


  • 4 Toulouse Sausages (you can use kielbasa or Italian Sweet Sausage if needed)
  • 2 tbsp Olive Oil
  • 2 Cloves Garlic (finely sliced)
  • 2-3 sprigs of thyme
  • 1 14 oz can of mixed beans (drained and rinsed)
  • 1 14 can of chopped tomatoes (or cut them fresh if you have time)
  • salt, pepper, and a pinch of sugar
  • rustic bread

Pan-fry the sausage with the olive oil and the thyme, then add the garlic and cook for 3-4 minutes, stirring occasionally. You want the sausages to be a nice golden brown at this point.

Add the mixed beans and the tomatoes and bring to a simmer. Loosely cover the pan and stew for 10-12 minutes until the sausage are cooked through.

Season with salt, pepper, and a pinch of sugar if the tomato sauce is too sharp. Serve in bowls with the bread.

Serves 2 (or 1 really hungry person)

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