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It's time to bring out the big pot.

2 lamb shanks frenched
whatever veg you have in the fridge, plus parsnip
barley
crushed tommies
2 Ctn veg stock
2 bay leaves
2 potatoes
1 onion
tin of red and white beans
a lot of pepper
olive oil

Cut my he veg into nice small cubes
the potatoes just a tad larger
really brown the onion
brown the shanks in a separate pan with lots of pepper
add everything into a large pot
bring to boil
simmer high for 3 hours

take out the shanks, meat falls off, put meat back in give the bones to dog

place it into smaller containers add to freezer

get going
 
It's time to bring out the big pot.

2 lamb shanks frenched
whatever veg you have in the fridge, plus parsnip
barley
crushed tommies
2 Ctn veg stock
2 bay leaves
2 potatoes
1 onion
tin of red and white beans
a lot of pepper
olive oil

Cut my he veg into nice small cubes
the potatoes just a tad larger
really brown the onion
brown the shanks in a separate pan with lots of pepper
add everything into a large pot
bring to boil
simmer high for 3 hours

take out the shanks, meat falls off, put meat back in give the bones to dog

place it into smaller containers add to freezer

get going
I'm making a beef goulash today and next I'll be trying out your recipe Andy, thank you very much
 
What's your recipe for goulash Darko?
if you don't mind.

the wife doesn't like capsicum at all, what could I substitute that for?
 
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1kg gravy beef
2 chopped carrots
3 diced potatos
2 heads broccoli
(Or any other vegetable you want in there)
Tin of diced tomatoes
2 cubes of beef stock
Tabble spoon tomatoe puree
Worcestershire sauce
Olive oil
Dob of butter
2 brown onions
Garlic
Paprika
Salt
Pepper

Brown the onions in the oil and butter
Add the beef and brown for 20mins with lid on
Add paprika, garlic, one cup of the beef stock, add water just enough to cover the beef and simmer on low heat with the lid on for 1.5 hours (checking to see if you need to add more water)

Throw in the vegies, potatos, diced tomatoes, splash of worstershire sauce, tomatoe puree, salt, pepper, add more water to cover everything, simmer on low heat with the lid on for another 1.5 hours
 
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Lamb Leg, with a sprig of rosemary and a tonne of veges, juices made into gravy.
bbe074f9842b65afb3e2ea646fc41e0d.jpg
97ef3c996a84b43a3d6c5bcf8cb99b7c.jpg
 
I will just boil random veggies and nuts and put them in a blender... Then I will drown it in lemon pepper. That is how I make soup and it never gets old.
 
It's still sunny and in the 20s, I'm still clinging onto summer, save the cast iron pots for August, for when you're frozen down tithe bone.
 
30 tomorrow
Put the stew on hold and grab yourself a cold beer
And don't jinx the summer weather, if you keep dragging them big pots out the cold WILL come. So don't!

I don't believe in all of that mumbo jumbo shit you little slut.
 
I don't believe in all of that mumbo jumbo shit you little slut.

Then you better start ya grizzly, disgruntled kunce.
Don't encourage the fukka, it fucks with my summer lifestyle, you'll get plent of time to dribble in your stew.
 
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