Firstly, cut all the meat into even-sized cubes and then brown it in a large saucepan. Do this in two separate batches, so that the pan doesn’t get too cold and that the meat is evenly browned all over.
Next, place the meat into a big cast-iron pot. Add the meat stock, the lamb demi-glace and the whole black peppercorns. Let the meat boil for about 2½ hours until it is soft and tender.
Add the cabbage, baby carrots and turnip wedges. Let the stew simmer for an extra 5-8 minutes until the vegetables are done.
Serve the stew with sour cream.