Welsh Lamb Stew With a Soggy Bottom

Greetings readers,

Here in the little white house we like to pretend we're living in 1940 and that we're still on rationing. We scour the supermarket for reduced items and whatever goodies we get our meals are created from.

Today Mr Lardshow found some Welsh diced lamb so instead of soup for his lunches this week he's had stew. As a stroppy, non vegetable eating vegetarian I can't think of anything worse but apparently this is good grub for the husband.

So to the stew...I think I did it right but I was not really sure what I was doing. First of all you sit on your big high chair that your husband has cleaned the cat sick off and put a new cover on without letting it dry (hence the Soggy Bottom). Then you coat the lamb in flour, salt, pepper and a sprinkled up stock cube. Put it in a hot thick bottomed pan with some olive oil. Brown off the lamb until the pan has a nice covering of almost burnt bits. Take out the lamb and add the onion to the pan. As you cook the onion scrape the bits (you do not want to miss out on this flavour apparently). Gradually add whatever vegetables you have starting with the root veg,  these will take longer to cook. Next splosh in some red wine and Worcestershire sauce. Let the alcohol cook off for a bit and then add enough water to cover the veg. Ooh remember to put the lamb back in at this point (I nearly forgot!)

Then put the whole lot in the oven with the lid on and leave to stew away while you go and see your daddy in hospital (this bit isn't compulsory).

Come home, stir and get the husband to taste. Enjoy. Love. Love. xBx