- 500g lamb neck fillet, cut into chunky pieces
- 1 tbsp plain flour
- 3 tbsp vegetable oil, plus more if needed
- 1 large onion, chopped
- 4 carrots, cut into chunks
- 350g turnip, cut into chunks
- 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
- pickled red cabbage or cooked beetroot, to serve (optional)
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.