Stir in the parsley, chives, thyme, and meat and vegetables; heat through. This recipe calls for lamb stew meat, and while this is very convenient to use and buy, you never know exactly what ...

As an alternative to lamb ... and some vegetables. As an extra touch, add parsley or coriander before serving. The boiled potatoes could be fried and served on top of the stew, perhaps sprinkled ...

De-glaze the pan with lamb stock and pour into the casserole ... Pour over the meat and vegetables. Bring the stew back up to boiling point and serve from the pot, or in a large pottery dish.

A delicious lamb stew combining the classic flavours of ... Pour the stock and the red wine mixture into the pan with the vegetables and bring to the boil. Stir until thickened.

Heat oil in a large, lidded cast-iron casserole or Dutch oven over medium-high heat. Once warm, add lamb and cook until browned on all sides, about 5 minutes. Season with salt and pepper.