On Wed, 11 Dec 2013 00:04:22 -0000, "Emrys Davies" >
wrote:

>I am trying to improve my mutton back stew which I make (8 servings) in a 6
>liter slow cooker. At the moment my stock is made up of 900ml of water
>which contains 4 oxo lamb cubes and 5 tbsp of aah Bisto Onion Gravy
>Granules. I also use five bay leaves, a splattering of dried parsley, 3
>heaped tbsp pearl barley and 3 heaped tbsp split lentils. It is a really
>good stew at the moment but I have just realised, through experience, that a
>few sprigs of thyme will no doubt improve its taste and if you agree with
>that can you suggest any other herbs which are 'musts' for my recipe?

I would go with the thyme and bay leaves, as you have...

Rosemary is good, but I much prefer rosemary on a lamb roast rather
than a stew. I reckon the thyme and rosemary is enough. I find too
many distinctive flavours tend to cancel out each other.