Laup

Instructions

1. Cut the meat into large chunks, then brown them in butter in a large casserole.
2. Add the sliced onions and let them colour for a few minutes.
3. Pour in the water, add the bay leaf, clove and peppercorns, then bring to a simmer.
4. Cover and let simmer for 1 hour 30 minutes, skimming if needed.
5. Add the carrots, turnips and leek cut into thick chunks, and cook for another 20 minutes.
6. Stir in the potatoes peeled and cut into pieces, and cook 20 more minutes until tender.
7. Mix the flour into a little cold stock, pour it into the stew and let it thicken for 5 minutes, stirring.
8. Adjust the seasoning, remove the bay leaf and clove, then serve piping hot with parsley.