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Cut the lamb and beef into 1-inch cubes and roll in the flour.
Place the butter in a large saucepan over a low-medium heat. Fry the meat off for three minutes and then add the rest of the flour. Fry for a minute longer until the butter and flour mix is a golden brown colour.
Add the sliced vegetables and stir in the stock. Add the bouquet garni, partially cover the saucepan and simmer for two hours.
Add the rice (if using). Stir in the Madeira wine (if using). Serve piping hot.