>>15617481neglected to mention;
use flour to thicken your broth in you don't want watery stew and go to a butchers/market for your meat if possible, they will often stock off cuts at a fraction of the price of supermarkets
e.g. my butcher sells lamb steak and shank for around £10 but you can buy the equivalent in assorted diced lamb for £4-5, its a waste of a good cut if you're going to stew it, meat is meat
