INGREDIENTS

2 kgs (4 lbs) stewing lamb
2 large onions  – cubed
4 large carrots – cut into quarters and cubed
2 sticks celery- sliced in half and cubed
250g green string beans
125g mushrooms
2 baby marrow – cut in half and cubed
1 sweet potato – peeled and cut into large cubes.
2 potatoes – cut into cubes
1½ cups red wine – I used a merlot
2 tbls oil
1 tbls Italian mixed herbs
½ tsp chilli flakes
1 tbls stock powder
1 1/2 cups water
Salt &  freshly ground pepper to taste
2 tbls cake flour mixed with a little cold water

METHOD

Heat a frying pan and add oil. Add lamb in batches and brown on both sides. Remove to casserole dish with lid. Once all browned add onions to oil and cook a few minutes. Add carrots & celery and sauté for 5 minutes. Add wine and bring to boil. Add rest of ingredients and bring back to the boil. Pour over the lamb in the casserole. Cover with the lid and place into a 180°C (350°F) oven for 1/2 an hour. Reduce heat to 140°C (250°F) and cook for 3 hours. Stir occasionally.

TIP: Can be done in a slow cooker on low overnight.