Well by now every one can understand that stews & soups are my thing at this time of the year.
I have made a Lamb Stew for tea tonight and due to the fact that there are some colds around as many veges as possible were used.

A big selection of fresh veges


A few extras thrown in at around 1/2 way


I know there are a few Furphy freaks here but for me these Lodge's are the grouse and take some beating


A few greens thrown in for good measure


Thickened and served-bloody beautiful


I suppose it is not too much different from the stews that we all cook, I just love making them.
If anyone wants the recipe just yodel and I'll post it

All the best
Skip

Well done Skip,
The thing I like about your stew is the chunky vegetables...thats the way I make mine.
Muzz

Thanks troops it did eat very well.
This is what I did & it can be changed as necessary and with whatever is in the Pantry

A large tray of Lamb Forequarter Chops
3 Rough Chopped Onions
4 Cloves Garlic
1 Pkt French onion soup
Splash red wine-optional
Chicken Stock (Water & a few stock cubes ok)
6 Carrots rough chop
2 Parsnips rough chopped
3 Sticks Celery
S & P
Gravyboat/Cornflour for thickener-Stolen from Mackeral Whisperer
Any other Veggies if you want extras I used Potatoes, Sweet Potatoe, A few Zucchini & A few Brussels Sprouts
A large sprig of Rosemary


Firstly brown lamb chops in a little oil of your choice-I used Peanut then remove.
Saute Crushed Garlic & Onions
Return lamb to CO and just cover with stock & the slosh of wine
Throw in all the chopped veggies, S & P also the Soup Powder.
Put on the lid and slow cook for about an hour & 1/2
There will be quite a lot of liquid now so put in the veggies of your choice- whole if possible or in the case of sweet potatoe(big chunks) you can use pumpkin, sweet corn, turnips anything really but make sure you cook it slow as you don't want the veggies to turn to pulp. Replace the lid and simmer until veggies are just cooked through.
Remove whole veggies and if possible increase temp to a slow rolling boil (everything thickens better when boiling).Add the sprig of Rosemary (a few shakes of dried will also do the trick)Thicken with 1/2 gravy boat & 1/2 cornflour (thanks again Jono) Stirring whilst adding a bit at a time until desired thickness is reached. Make sure to cook the flour etc for a few minutes. Now taste it-take it from there & add salt,pepper, a little chili whatever your taste likes.
Plate up the whole veggies and ladle copious amounts of stew over the top. Bet you can't stop at one helping.
Don't be tempted to cut the meat from the bone prior to cooking as the bones mean flavour but trim the fat first by all means.

Have a great day
Regards Skip

Gentlemen Gentlemen can we not do the right thing and refrain from using the word Stew on the food produced from a cast iron cooking pot what is wrong with using the correct venacular "ahem" Camp fire cassarole remember cassaro;es are cooked in the oven and stews are cooked in a saucepan on top of the stove.

prove me wrong !!!!!!!!!!!

Furphy

what!!!!!!!!!!!!!!  is that it??????????????????