The longer it takes to cook, the more flavoursome the stew. If using a slow cooker, leave it on a low setting for several hours. Alternatively, make the stew a day ahead, chill it overnight in the fridge, then reheat it thoroughly.
For a vegetarian version, replace the meat with an equal weight of vegetables / pre-soaked pulses. Try parsnips, yams, pumpkin or butternut squash – added to the stock with the potatoes and turnip straight after frying the onions.