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Introduction

This is a French ragoût inspired stew ideal for those cosy autumn evenings.

Method

  1. Melt butter in a heavy based pan on a moderate heat.
  2. Add lamb, onions, carrots and turnips and cook until golden brown.
  3. Sprinkle the flour over the mixture and cook until brown.
  4. Stir in hot stock gradually, season and bring to the boil.
  5. Cook very gently for 2 hours or until meat is tender.
  6. Serve

Gaynor's Tip: This is one of the easiest recipes you will ever make. It has the most wonderful flavour and requires no accompaniment apart from some fresh crusty bread to absorb the last of those flavoursome juices.