DAILY DINNERS

In an ovenproof casserole dish, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil.

Preheat the oven to 180C/ 160c Fan/Gas 5. Remove from the heat and place into the oven. Cover and bake for 50-60 minutes or until meat and vegetables are tender.

With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside.

In the casserole dish, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

Lamb stew tips: This recipe calls for lamb stew meat, and while this is very convenient to use and buy, you never know exactly what different cuts are included. That means you may have some pieces that end up being very tender while others may be a little tough. If you'd like to buy one particular cut to use instead, go for lamb shoulder. The meat will become very tender after it's braised, and the flavour will be very pronounced.  Cook the stew just until the meat is fork tender but still intact. You can easily customize this lamb stew recipe to fit your family’s particular tastes   For a creamy stew, add some heavy cream just before serving.