400g/14oz carrots (about 4 medium carrots), peeled and thickly sliced
250g/9oz celery (about 4 stalks), thickly sliced
650g/1lb 7oz floury potatoes, ideally Maris Piper, cut into thick slices
2 garlic cloves, thickly sliced
2 onions, roughly chopped
small handful fresh rosemary, finely chopped
few sprigs fresh thyme
1 tbsp plain flour
2 tbsp Worcestershire sauce
1 beef stock pot diluted to make 500ml/18fl oz stock
salt and freshly ground black pepper
3 tsp olive oil
2 tbsp tomato pur茅e
600g/1lb 5oz lamb leg steaks, all visible fat removed (500g/1lb 2oz after the fat is cut off), cut into bite-size pieces