Step 1

Prepare the ingredients: cut the meat into 1.5-inch/4cm cubes, sweet potatoes into 1-inch/2.5cm cubes, chop the onion, finely chop the garlic and 2 twigs of rosemary.

Step 2

Sear the meat: heat 2 tablespoons of oil over high heat in a big pot, add the meat in batches, making sure that the pieces are not overcrowded. Cook on all sides until browned. Transfer browned pieces of meat to a plate and add another batch, adding more oil if necessary. Transfer all the meat to a plate.

Step 3

Reduce the heat to medium-low and add the onion and chopped rosemary to the pot, cook for about 5 minutes or until soft.

Step 4

Add the garlic and cook, stirring, for 1 minute.

Step 5

Add the meat back to the pot, add the broth, season lightly with salt and pepper. Make sure to scrape down all the brown bits from the bottom of the pot. Cover and cook over low heat for 1.5 hours.

Step 6

Add the sweet potato and whole rosemary sprig, cover and cook over low heat for 15 minutes.

Step 7

Add the cranberries and cook for 5 more minutes.

Step 8

Make the flour slurry - add the flour and a couple of tablespoons of the stew to a small bowl and whisk until thoroughly combined. Add the slurry to the pot. Bring the stew to a boil, then take the pot off the heat.

Step 9

Season the stew with lemon juice, salt, and pepper to taste. Add the lemon juice gradually and taste if it's sour enough for you (lemon juice should balance the sweet potatoes' sweetness).

Step 10

Serve with crunchy bread or pearl barley (on the photos there are finely ground barley groats).

Step 11

Enjoy!