Chinese Mutton Stew with Potatoes and Warm Spices

Chinese mutton stew is a hearty braise of mutton, ginger, soy sauce, and warming aromatics, often served with potatoes or other vegetables. Regional and family versions vary; this stovetop version builds a savory broth and gives the meat time to become tender without complicated equipment.

Ingredients

2 lb (900 g) boneless mutton shoulder, cut into 1½-inch (4 cm) chunks
1 tbsp (15 ml) neutral oil, such as canola
1 medium yellow onion (about 150 g), cut into thick wedges
2 tbsp (30 ml) Shaoxing wine
1½ tbsp (22 ml) light soy sauce
1 tbsp (15 ml) dark soy sauce
1 tbsp (15 g) peeled fresh ginger, cut into thin slices
4 garlic cloves (about 20 g), lightly crushed
1 star anise pod (about 2 g)
1 small piece cassia cinnamon (about 3 g), or a 2-inch (5 cm) piece of cinnamon stick
½ tsp (1 g) Sichuan peppercorns, lightly crushed
1 dried red chile (about 1 g), optional
3 cups (710 ml) water or unsalted stock
1 lb (450 g) waxy potatoes, such as Yukon Gold, cut into 1½-inch (4 cm) pieces
2 medium carrots (about 200 g), cut into thick diagonal pieces
¾ tsp (4 g) fine salt, plus more to taste
2 scallions (about 30 g), thinly sliced, for serving
¼ tsp (½ g) freshly ground black pepper, or to taste

Instructions

Prepare the ingredients. Pat the mutton dry with paper towels, then cut it into evenly sized chunks so it cooks at a similar rate. Slice the ginger, crush the garlic, and cut the onion, potatoes, and carrots as directed. This preparation takes about 30 minutes; keep the raw meat separate from the vegetables and wash your hands and cutting board after handling it.
Brown the mutton. Heat the oil in a heavy Dutch oven or other lidded pot over medium-high heat. Working in two batches so the meat has room to brown, sear the chunks for about 5 minutes per batch, turning to color several sides. Transfer the browned meat to a plate. Browning develops savory flavor; it is fine if the pieces are not cooked through yet.
Soften the aromatics. Lower the heat to medium. Add the onion, ginger, garlic, star anise, cassia, Sichuan peppercorns, and optional chile. Stir for about 3 minutes, until fragrant and the onion begins to soften. If the pot looks dry or the aromatics start to stick, add a tablespoon of water rather than letting the garlic scorch.
Build the braising liquid. Return the mutton and any juices on the plate to the pot. Add the Shaoxing wine, light soy sauce, dark soy sauce, water or stock, and salt. Scrape the browned bits from the bottom of the pot and bring the liquid to a gentle boil, about 5 minutes. The meat should be mostly surrounded by liquid; add a little more water if needed.
Braise until the meat begins to soften. Cover the pot, reduce the heat to low, and simmer gently for 90 minutes. Check occasionally that the liquid is barely bubbling, not boiling hard, and turn the pieces once or twice. If the liquid drops well below the meat, add hot water in small amounts. Mutton can take longer than lamb, so use tenderness rather than the clock alone to judge progress.
Add the vegetables and finish cooking. Stir in the potatoes and carrots, cover again, and simmer for about 30 minutes, until the vegetables are tender and a fork slips easily into the mutton. Check the largest pieces with a food thermometer: USDA FSIS gives 145°F (63°C) followed by a 3-minute rest as the safe minimum for whole cuts of lamb and goat, including mutton. This long braise should take the meat beyond that minimum; continue cooking if it is still chewy. Taste the broth and adjust salt or pepper.
Rest and serve. Turn off the heat and leave the stew covered for 10 minutes so the juices settle and the broth cools slightly. Remove the star anise, cinnamon, and chile if you can find them. Ladle into bowls and scatter sliced scallions over the top.

Tips

Choose a braising cut. Shoulder is a good choice because its connective tissue softens during a long, moist cook. Leg meat can work, but it may turn dry or firm if cooked for too long. If your mutton pieces are larger than 1½ inches, allow extra simmering time and check them for tenderness.
Keep the heat low. A hard boil can make the meat tighten and cause the liquid to evaporate before the mutton is tender. Look for occasional small bubbles. If you have a slow-cooking pot, transfer the stew only after browning and bringing the liquid to a simmer, and follow the appliance’s guidance for its low setting and timing.
Substitute thoughtfully. Shaoxing wine adds a rounded, lightly aromatic note; dry sherry is a practical substitute, while omitting the wine makes the broth less complex but still tasty. If cassia is unavailable, use a small piece of ordinary cinnamon stick. It is usually sweeter and less earthy, so keep the amount modest.
Season at the end. Soy sauces vary in saltiness, and the broth becomes more concentrated as it cooks. Start with the listed salt, then taste after the vegetables are tender. Avoid adding a large splash of soy sauce early just to make the broth darker; dark soy is mainly there for color and a mellow flavor.

Serving Suggestions

Serve the stew hot in deep bowls, making sure each portion gets meat, potatoes, carrots, and plenty of broth. Steamed white rice is an easy accompaniment and soaks up the soy-and-ginger-flavored liquid. Plain wheat noodles or hand-pulled-style noodles are another satisfying option; cook them separately and place them in bowls before ladling over the stew so they do not absorb all the broth in the pot.

For a simple meal with contrast, add a crisp cucumber salad, lightly dressed greens, or a small plate of quick-pickled vegetables. If the broth tastes rich, a little rice vinegar at the table can brighten an individual bowl. Keep extra scallions or a mild chile condiment on the side so diners can adjust their own portions without changing the seasoning of the whole pot.

Variations

For a milder, cleaner broth, leave out the dried chile and Sichuan peppercorns. The stew will still have warmth from ginger, garlic, star anise, and cassia. For more heat and a fermented, savory edge, stir 1 to 2 teaspoons (5 to 10 g) of doubanjiang into the pot with the aromatics. This chili bean paste can be difficult to find; omitting it is preferable to replacing it with a large amount of ordinary hot sauce, which changes the broth’s flavor and may make it too sharp.

You can replace some or all of the potatoes with daikon radish, turnip, or chunks of winter squash. Add firm daikon or turnip with the potatoes; add softer squash during the final 15 to 20 minutes so it holds its shape. If mutton is unavailable, use lamb shoulder and begin checking tenderness earlier, since lamb is often younger and can cook faster. For a richer version, use bone-in shoulder pieces and add enough water to cover them about halfway; allow more time for the meat to become tender and remove bones before serving if desired.

Storage and Reheating

Let the stew stop steaming heavily, then refrigerate it in shallow, covered containers within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. The broth may look slightly thicker or set when cold; that is normal. Remove any solidified fat from the surface if you prefer a lighter broth, then reheat the stew gently with a splash of water to loosen it.

For reheating, warm a portion in a covered saucepan over medium-low heat, stirring gently until hot throughout. Check that leftovers reach 165°F (74°C), the USDA FSIS recommended temperature for reheated leftovers. Avoid repeatedly warming and cooling the entire pot; heat only what you plan to serve. For longer storage, freeze cooled portions in airtight freezer-safe containers for up to 2 to 3 months for best quality. Thaw in the refrigerator before reheating, and do not leave cooked stew at room temperature for more than 2 hours.

Frequently Asked Questions

Is mutton the same as lamb?
Mutton generally means meat from an older sheep, while lamb comes from a younger sheep. Mutton often has a deeper, more pronounced flavor and can need a longer braise to become tender. Lamb shoulder is a useful substitute, but start checking it earlier so it does not overcook.

Can I make this stew in advance?
Yes. The flavors mingle as the stew cools, and it reheats well. Cook it fully, refrigerate it within 2 hours, and reheat only the amount you need to 165°F (74°C). If the potatoes have absorbed much of the broth overnight, add a little water or stock while reheating.

Why is my mutton still tough after simmering?
It may need more time, especially if the pieces are large or the animal was older. Keep the pot covered at a gentle simmer and check every 15 to 20 minutes. Toughness is usually a sign that the connective tissue has not softened enough yet, rather than a reason to turn the heat up high.

Can I cook it without Shaoxing wine?
Yes. Replace it with the same amount of dry sherry, or simply leave it out and add an extra 2 tablespoons (30 ml) of water or stock. The broth will lose some aromatic depth, but the soy, ginger, and spices still give it plenty of flavor. Avoid sweet cooking wines because they can make the stew overly sweet.

Can I use a slow cooker?
Yes. Brown the mutton and soften the aromatics on the stove first, then transfer them with the liquid to the slow cooker. Cook until the mutton is tender, following your appliance’s instructions; add the potatoes and carrots later if your cooker allows, so they do not become overly soft. Check the meat with a thermometer and confirm it is tender before serving.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).