- 500g lamb neck fillet, cut into chunky pieces
- 1 tbsp plain flour
- 3 tbsp vegetable oil, plus more if needed
- 1 large onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 carrots, cut into chunks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 350g turnip, cut into chunks
Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…
- 250ml bitter ale (we used Cains Finest)
- 250ml chicken stock
- 2 bay leaves
- 2 thyme sprigs
- 2 beef stock cubes
- 500g potatoes, cut into chunks
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- pickled red cabbage or cooked beetroot, to serve (optional)
A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…
Toss the lamb pieces in flour and season well. Heat 1 tbsp oil in a large flameproof casserole dish over a high heat. Working in batches, brown the lamb on all sides, adding more oil if needed, then set aside on a plate.
Turn down the heat to medium and pour in 2 tbsp oil, tip in the onion, carrots and turnips, add a pinch of salt and cook for 8 mins until softened and coloured. Return the meat to the dish along with the ale, stock and herbs. Crumble in the stock cubes and season well.
Bring to the boil, then reduce the heat to a simmer, sitting the potatoes on the top of the stew. Cook for 2 hrs until the meat is tender and the potatoes are soft. Serve with pickled cabbage or beetroot, if you like.