A true taste of family with lots of nostalgic memories. My mother learnt this from her mother who learnt it from her mother and so on going back generations. This is a meal I will make for my family in the colder months to warm and fill them up.

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Ingredients:

Serves 4

1/4 cup plain flour
1.2kg lamb neck chops, trimmed
1/4 cup olive oil
1 brown onion, finely chopped
1 tbsp fresh thyme leaves
2 carrots, peeled, sliced
1kg agria potatoes, peeled, cut into 2cm pieces
6 cups beef stock
Fresh thyme leaves, to serve
Crusty bread, to serve

Method:

1. Remove the meat from the bones of the lamb and cut into cubes.
2. Place the flour and meat in a snap-lock bag. Seal and shake until the meat is coated evenly.
3. Heat 1 tablespoon oil in a heavy-based saucepan over medium heat. Add onion and thyme. Cook the onion while stirring for 3 to 4 minutes or until tender. Transfer the onion to a bowl.
4. Increase the heat to high. Add 1 tablespoon oil and add half the meat. Cook for 2 minutes each side or until browned nicely. Transfer to a plate. Repeat with remaining oil and meat.
5. Layer half of the meat and the carrots, potatoes and onion mixture in a pan. Repeat the layers with the remaining meat, carrots, potatoes and onion mixture until everything is used.
6. Pour over the beef stock and bring it to the boil, skimming off any fat that floats to the surface when necessary.
7. Reduce the heat to low. Cover and simmer for 1 hour 30 minutes, skimming off any fat as it cooks.
8. Remove the lid and simmer for a further 30 minutes or until the meat is very tender and sauce has thickened slightly. If the meat is done but the sauce is still to thin you can use a little corn flour to help it thicken.

To serve:

Serve the stew in a large bowl with lots of crusty bread on the side to absorb the sauce. This is a great winter warmer with lots of nostalgic flavors.