Method:

• Step 1

  First let's get chopping! Finely chop your onions, celery and mince your garlic. Peel and chop your potatoes into large chunks and then cut your carrots into thick half circles.

• Step 2

  In a large pot, heat up some olive oil and brown off your diced lamb seasoning with salt and pepper. Once they have browned nicely on the outside, remove and set aside.

• Step 3

  To prepare your stock, crumble the stock cubes into a measuring jug, add your water and mix.

• Step 4

  Add a touch more olive oil to your pot and saute your onions, garlic and celery for 5 mins or until nice and soft. Then add your carrots and potatoes and season with a generous amount of salt and pepper. Add your flour and allow to fry all together for another 2 mins.

• Step 5

  Stir in your red wine and allow it to reduce a little before adding your stock. Add your tomato puree, Worcestershire sauce, sugar, bay leaves and season with some more salt and pepper. Give it a mix and then pop the lid on and allow to simmer on a low heat for at least 2 hours for best results. Make sure to stir every now and then to avoid sticking.

• Step 6

  If it’s looking a bit thin add a corn flour roux (2 tsp cornflour + 1 ½ tsp water mix) and stir with the lid off for a few mins.

• Step 7

  Serve it up in a bowl topped with some fresh parsley. I recommend serving with some fresh bread for dipping! Now dig in!