This is our own figured out from scratch recipe for vegetable and lamb stew. we don’t like watery stew so this comes out as a thick soupy stew (or a thick hearty soup). This is a thick hearty soup which is perfect for those cold winter evenings.
5 medium size carrots (chopped into rounds)
1 medium/large turnip (chopped into rounds)
¼ medium onion (chopped)
¼ chopped medium sized leek
Small swede (or ½ a large one) (chopped)
400g stewing lamb (cut into squares)
6 small peel new potatoes
1 vegetable stock cube
1 beef stock cube
Salt and pepper to taste
2 tablespoons butter (we used flora squidgy butter)
Fry the carrots, turnip and swede in ½ the butter for about 15 minutes on a medium heat. Then add the onions and leek, stir and then add the remaining butter (you may want to add a little extra butter if you need to). Fry until the onions are soft, but not brown.
Add enough water to cover the vegetables and simmer. Crush the vegetable stock cube and add directly to the pot. Keep adding water to make sure that the vegetables are covered. About half an hour in, crush the beef stock cube and simmer for about another half hour or until the carrots and turnips are soft, making sure the vegetables stay covered in water. Add salt and pepper to taste.
In a separate pan, brown the lamb cubes and season with salt and pepper. Then add to the vegetable stew and simmer for another hour on a medium/low heat, constantly adding water and stirring.
20 -30 minutes before serving (depending on how soft you want your potatoes), add the potatoes to the pot and continue simmering on a low/medium heat, constantly stirring and making sure the mixture is covered in water. When the broth has reached the right consistency, serve with warm bread and butter.