2 leeks, chopped rustic style
1kg diced lamb
6 nadine potatoes, chopped rustic style
3 carrots, peeled & chopped rustic style
2 cups celery, chopped rustic style
Salt & pepper, to taste
2 teaspoons of fresh or dried rosemary
2-3 cups chicken stock
In a large pot or saucepan, sauté the leeks until nice & tender. Add all the vegetables & rosemary to the pot & stir until lightly coloured. Season with salt & pepper. Add the chicken stock making sure all ingredients are covered. Cover with a lid & gently cook on the stove, or in the oven, for 1 hour or until the meat is tender. Thicken stew slightly with a cornflour & water mixture & serve with crusty bread.
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