I know what it’s like — you’re busy, everyone’s hungry, and somehow it’s always your job to pull dinner together.
That’s why I make a point to cook one of my farm-fresh specialties on the weekend — like this March Winds Mutton Stew.
It’s my way of looking out for myself during the week.
Get Our 2nd Edition Lustrous Home-Grown Wool Ponchos Magazine and learn why Brooke says:
"It’s more than a garment-it’s a thoughtful reflection of sustainable ethical farming.”
Fix Seasonal Blues Now with March Winds Stew
With a hearty meal ready to reheat, I’m never stuck scrambling or skipping meals.
Taking care of myself means I can take better care of everyone else.
With a ready-to-reheat meal in the fridge, I never have to skip meals or skimp on caring for myself. Girl, I’ve learned — if I don’t prepare, no one else will.
I get it now — the way my mom always seemed to have dinner handled. Even when we had junk food as a treat, she made sure we were fed and cared for. I didn’t realize how much that meant until I had to do it myself.
That’s why I love creating these fail-proof recipes for you — meals made with our humanely-raised, regenerative meats that you can feel good about feeding your family.
When you make this March Winds Mutton Stew, I hope you feel proud of yourself — because you’re giving your family something truly special.
I feel accomplished — because I know I’m helping you care for the people you love.
I’m grateful to be part of that.
Fail-proof March Winds Mutton Stew
~8 Hearty Servings
Gather together:
2 tbsp Olive Oil
2# SVTFarm ground Mutton, Lamb or Beef
1 large yellow Onion, chopped
6 Carrots, chopped
8 Potatoes, sliced thin, Gold, Red, & Purple
1 tsp Salt
1 tsp Pepper
2 bouillon cubes reconstituted in 1 cup of water
2 cups warm water
Start sauté function on Intsa-Pot
Sauté meat and onion with salt + pepper for 6 minutes.
Add remaining: carrots, potatoes, bouillon, and water.
Cover, Set for High Pressure Cooking - 2 minutes. (22 minutes total preheat, cook, and rest)
Once cooking is complete, wait 5 minutes.
then vent the pressure release valve until all steam is completely emptied to remove the cover safely.
For stove top, use a heavy-bottomed pan or Dutch oven and saute as described. Bring to a boil and cover, reducing heat to cook for 20-25 minutes or until the potatoes and carrots are tender.
Serve with slices of buttered bread, rice, or noodles.
Here’s what folks are saying
“Yum!”
“I want that!!”
“Looks delicious!”
I heal land with livestock.
I'm Laura Burch, a farming mom and someone who knows firsthand how exhausting busy days can be.
That’s why I’m passionate about sharing recipes that use our nutritious, local, and regenerative farm products. These meals aren’t just delicious — they make your life easier.
I’ve learned that taking care of yourself starts with nourishing your body. Use this recipe again and again to get dinner on the table, feel nourished, and be ready — no matter how overwhelming life feels.