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Serves 6

900b/2lb neck of lamb, cubed (remove fat first)
450g/1lb stewing or braising steak, cubed (remove fat first)
600ml/1pt beef stock, plus extra hot water for topping up
Oil for frying
3 onions, peeled and sliced
900g/2lb potatoes, peeled and sliced
900g/2lb carrots OR parsnips OR swede, peeled and cubed (or a mixture)
seasoning to taste
1 tbsp fresh thyme

Preheat the oven to gas 3/325F/170C.


Melt a little oil in a large heavy-based frying pan (or you could use a metal casserole dish, the sort that can be used on the hob and then put in the oven afterwards.

Seal the lamb and beef cubes quickly in the hot oil, turning frequently.

When starting to brown, add the onions, and cook for 5 minutes or until the onions start to clear, stirring frequently.

Transfer to a casserole and add all the other ingredients except the salt. With cheap cuts of meat its always best to add the salt towards the end of the cooking time, otherwise it will make the meat too tough. Add enough hot water to just cover all the ingredients.

Cover with a lid and cook in the centre of the oven for 4 hours until the vegetables are cooked through and the ingredients are softer and mixed together. Taste, adjust the seasoning if necessary and serve.

Recipe reproduced with the kind permission of Gilly Brookes
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