Navajo Mutton, Corn, and Squash Stew Recipe

This Navajo/Diné-inspired mutton stew brings together tender sheep meat, sweet corn, and winter squash in a savory broth. Home-style versions vary, but a slow simmer makes this combination especially satisfying: the mutton flavors the broth while the squash softens and the corn adds sweetness.

Ingredients

2 lb (900 g) boneless mutton shoulder, cut into 1½-inch (4 cm) cubes
1 tbsp (15 ml) neutral cooking oil, such as canola oil
1 medium yellow onion, about 1 cup (150 g) chopped
2 garlic cloves (6 g), minced
8 cups (1.9 L) water, plus a little more if needed
1½ tsp (9 g) fine salt, divided, or to taste
½ tsp (1 g) black pepper
1½ lb (680 g) winter squash, peeled, seeded, and cut into 1½-inch (4 cm) cubes
2 cups (300 g) corn kernels, fresh or frozen; if using canned corn, drain it first
1 mild green chile, roasted, peeled, seeded, and chopped (about ¼ cup or 30 g), optional

Instructions

Prepare the ingredients. Trim away any especially thick, waxy pieces of fat from the mutton, but leave some of the marbling for flavor. Cut the meat into even cubes so they cook at roughly the same rate. Chop the onion, mince the garlic, and cube the squash. If using a fresh chile, roast it until blistered, let it cool enough to handle, then remove its skin and seeds. Keep the cubes fairly large; small pieces can break apart during the long simmer.
Brown the mutton. Heat the oil in a heavy 5- to 6-quart (4.7- to 5.7-liter) Dutch oven or stockpot over medium-high heat. Pat the meat dry, then brown it in two batches for about 5 to 6 minutes per batch, turning so several sides develop color. Avoid crowding the pot, which can make the meat steam instead of brown. Transfer the browned meat to a plate. If the pot has a lot of rendered fat, spoon off all but about 1 tablespoon; leave the browned bits in place.
Soften the aromatics. Add the onion to the pot and cook for about 3 minutes, stirring and scraping up the browned bits. Add the garlic and cook for 1 minute, just until fragrant. Stir in the black pepper and 1 teaspoon of the salt. If the bottom looks dry, add a splash of the measured water rather than more oil.
Start the slow simmer. Return the mutton and any juices on the plate to the pot. Pour in the 8 cups (1.9 L) water and bring it just to a boil. Reduce the heat to low so the liquid makes occasional gentle bubbles, then partially cover the pot. Simmer for 1 hour 45 minutes. A hard boil can make the meat tighten and the broth evaporate too quickly, so adjust the heat as needed. If the liquid drops below the meat, add a little hot water.
Add the corn and squash. Stir in the squash, corn, optional green chile, and the remaining ½ teaspoon salt. Bring the broth back to a gentle simmer, cover partially, and cook for about 25 minutes. The squash should be tender when pierced with a fork but still hold its shape, and the mutton should be easy to bite. If the meat is not yet fork-tender, continue simmering in 15-minute increments; the time can vary with the cut and age of the mutton.
Check seasoning and safe temperature. Taste the broth and add more salt or pepper if needed. Check the largest piece of mutton with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of lamb and mutton. The slow simmer should take the meat well beyond that minimum, and the stew’s 5-minute rest below provides more than the required rest time. Tenderness, rather than the minimum temperature alone, is what makes this stew enjoyable.
Rest and serve. Turn off the heat and let the stew stand for 5 minutes. Skim excess surface fat if you prefer a lighter broth, then ladle the meat, vegetables, and broth into warm bowls. Keep the pot covered between servings so the stew stays hot.

Tips

Finding mutton: Mutton can be harder to find than lamb. Ask a butcher for boneless mutton shoulder suitable for stewing, or use lamb shoulder as a direct substitute. Lamb is generally milder and may become tender sooner, so begin checking it after about 1 hour 30 minutes of simmering.
Choose a firm squash. Butternut is easy to peel and keeps its shape well. Acorn squash works too, though peeling it can be awkward; use a sturdy peeler or substitute peeled pumpkin. Very soft, ripe squash may dissolve into the broth, which is still tasty but gives the stew a thicker texture.
Keep the simmer gentle. A rolling boil is not a shortcut to tender meat. It can make the broth cloudy, evaporate too much liquid, and leave the mutton chewy. If the stew is bubbling vigorously, lower the heat and partially cover the pot.
Use cooked corn for convenience. Fresh, frozen, or canned kernels are all suitable here. If using canned corn, drain and rinse it if it tastes salty. Dried whole corn is not a quick swap: it generally needs soaking and a separate, longer cooking time, so use cooked hominy or kernels instead.

Serving Suggestions

Serve the stew hot in deep bowls, making sure each portion gets a generous amount of broth, mutton, corn, and squash. A simple side of warm fry bread, tortillas, or crusty bread is useful for soaking up the broth. If you want a lighter accompaniment, offer a crisp cabbage salad or sliced tomatoes dressed with a little vinegar and salt.

Set out chopped green chile, black pepper, or a small bowl of extra corn at the table so people can adjust their bowls. The stew is filling on its own, so side dishes can stay simple. For a larger meal, serve it before a small plate of fruit or another uncomplicated dessert rather than adding several heavy sides.

Variations

Use lamb instead of mutton: Lamb shoulder makes a convenient, milder version. Cut it into the same size pieces and check for tenderness earlier, since lamb may not need as long to simmer. The broth will have a gentler sheep-meat flavor, while the corn, squash, and chile remain the main supporting ingredients.

Make it with hominy: For a chewier corn texture, replace the 2 cups (300 g) corn kernels with one 15-ounce (425 g) can of hominy, drained and rinsed. Stir it in with the squash. Hominy has a more substantial, slightly earthy bite than sweet corn, so the finished stew will taste less sweet and feel heartier.

Adjust the chile: Leave out the chile for a mild pot, or offer roasted chile on the side. A mild roasted green chile adds a gentle, smoky flavor; a hot chile can quickly dominate the broth, so add it cautiously. If fresh chile is unavailable, a small pinch of dried chile can add heat, though it will not provide the same roasted flavor.

Add a root vegetable: For a more substantial pot, add 1 cup (150 g) peeled, 1-inch (2.5 cm) potato cubes when you add the squash. This makes the broth starchier and the stew more filling. Keep the potato pieces similar in size to the squash and check that both are tender before serving.

Storage and Reheating

Refrigerate leftover stew within 2 hours of cooking. Divide it among shallow, airtight containers so it cools promptly, and keep it refrigerated for 3 to 4 days. The broth may thicken as it chills, and the squash can soften further, but both are normal. For longer storage, freeze portions in airtight, freezer-safe containers for about 2 to 3 months for best quality. Leave a little room at the top because liquid expands as it freezes.

Thaw frozen portions overnight in the refrigerator when possible. Reheat only the amount you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe covered dish, stirring occasionally. Add a splash of water if the broth has become too thick. Reheat leftovers to 165°F (74°C), checking with a food thermometer, and bring the stew to a steaming hot temperature throughout. Avoid repeatedly cooling and reheating the entire pot.

Frequently Asked Questions

Can I make this stew with lamb?

Yes. Boneless lamb shoulder is the easiest substitute for mutton and can be used in the same quantity. Lamb usually has a milder flavor and may become tender sooner, so start checking it before the full simmering time is up. Keep the pieces evenly cut, and cook until they are tender rather than relying only on the clock.

Can I use frozen squash or corn?

Frozen corn works without thawing; add it with the squash. Frozen squash also works, but it tends to soften more quickly and may break down into the broth. Add frozen squash during the final 15 to 20 minutes and check it often. The stew will still taste good, but the broth may become thicker and the vegetable pieces less distinct.

What if the mutton is still tough after two hours?

Continue cooking it at a gentle simmer in 15-minute increments. Toughness usually means the connective tissue needs more time to soften, not that the stew needs a higher temperature. Make sure there is enough liquid to keep the meat partly submerged, and avoid boiling it vigorously. If the squash is already tender, lift it out temporarily and return it near the end.

Can I prepare the stew a day ahead?

Yes. Cool and refrigerate it promptly, then reheat it the next day to 165°F (74°C). The flavors will mingle as it rests, and any fat that firms on top can be lifted off before reheating. If you prefer the squash to keep a firmer shape, cook the stew through the mutton simmer in advance and add the squash and corn while reheating until they are tender.

Can I make it in a slow cooker?

You can, although browning the meat and onion first in a skillet gives the broth more depth. Transfer the browned ingredients, water, salt, and pepper to the slow cooker and cook until the mutton is tender, roughly 7 to 8 hours on low or 4 to 5 hours on high, depending on the appliance and cut. Add the squash and corn for the final 45 to 60 minutes so they do not turn to mush, and check that the meat is tender before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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