On 12/10/2013 7:04 PM, 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?
>

5 bay leaves sounds like alot for 6L. Usually i use one or two (albeit
with beef) for 5 L of red meat stew.

Nothing wrong with rosemary as everyelse has suggested and I think it's
a must but what about celery or parsley

What about a few peppercorns or a clove of garlic