YUM YUM YUM. This was SO good. I made as recipe but added 1/2 a teaspoon of brown sugar to bring up the flavour. I used lamb chops for the lamb bit, diced the meat but put the bones in while cooking. I mashed it all at the end with a potato masher because I like that consistancy. I will definitely make this again, might add some celery as well. Thank you so much for this delicious recipe :-)
Interesting! I will use young lamb next time, the mutton was to strong for us ( guess we are not used to it ). The Madeira is a must! Thanks for posting!
*************** I 'm tripling the stars for this one, FT! Truly a delight for a snowy and cold day Sunday lunch. Hearty and full of flavor (I used 1 bay leaf and some herbs provencale :) ) --simmered stove top in a cast iron pot for 2 hours-as indicated. I think Queen Victoria was smiling as I ate each spoonful with an exclamation of MMMMM. This will be my "GO-TO hearty beef soup now! Made for Aussie Swap#35.
I found this while browsing for lamb stew, and had to try it because of the name! In an old Hercule Poirot episode, he is on the train in the dining car, and asks the waiter what is Windsor Brown Soup? The waiter replies, It's soup, sir, and it's brown. Well , this is far more than soup! It's a lovely rich meaty stew. I doubled the recipe so we would have copious leftovers. The parsnip adds an earthy sweetness, and I added a turnip for more of the same. I put one carrot, parsnip, and half a large turnip in with the onions and garlic, and smashed them after simmering an hour, when they were soft. I then added more carrots, parsnip, the other half of turnip, and a large potato to cook during the last half hour. I served steamed broccoli along side, and Buttermilk Biscuits from this site. What a great meal!