[Lumpold]

Lamb or Beef stew...

3lb bone-in stewing beef/lamb (or both) [bone-in neck and shoulder cuts work best, and are generally dirt cheap]
3 large carrots
3 large parsnips
2 large leeks
1 pint beef/lamb stock (beef broth?)
2 large onions
2 cloves garlic
1 can chopped tomatoes
3 tablespoons all-purpose flour

Heat oven to 320*F

In a casserole dish, over the hob, heat some oil (olive, vegetable, canola, whatever!). Chop the onions. This is a stew, I like them chunky. Add to the dish, and then mince the garlic and chuck that in too. Fry until the onions start to soften. Add the meat, and fry until browned. While meat is browning, chop the rest of the vegetables. Again, chunky works well. When the meat has browned, sprinkle the flour over and coat everything with it. Add the tomatoes and stock and bring to the boil. Add the rest of the vegetables, and stir in well. Remove from the hob, cover, and put into the pre-heated oven. Leave for 4 hours, checking periodically.

Serve in a big bowl, with fresh, crusty bread and butter on the side.