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2 lb leg of lamb, cubed, fat removed; 1lb stewing or braising steak, cubed, fat removed, 1pt beef stock, plus extra hot water for topping up, olive oil; 3 onions, peeled and sliced; 2 lb potatoes, peeled and sliced; 2 lb mixture of carrots, parsnips & swede, peeled and cubed, salt and pepper; 1 tbsp fresh thyme
DIRECTIONS
Preheat the oven to 325 F (160C) or use a slow cooker if you are in the van.
Seal lamb and beef cubes quickly in an iron skillet, turning often over high heat, in a little oil.
As meat begins to brown, add onions, and cook for five minutes. Stir often.
Pour into a casserole and add all other ingredients (except salt and pepper)
Add enough hot water to just cover all ingredients.
Cover with lid and cook in the centre of the oven for approximately four hours,or slow cooker for a day while you are out.
______________________________________________________________ Greetings from Birkenhead, the birthplace of Scouts
24th.January 1908
Centenary Exhibition at Wirral Museum Closing 10th August
Admission free
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