Staffordshire Beef Lobby - A Great Winter Warmer

[Irene]

Background Info:
Traditional regional dish to use up Sunday dinner leftovers/scraps to make a warming winter dish. 

• More info here:  https://en.wikipedia.org/wiki/Lobby_(food) 

 

*Recipe No. 1*

  

No. of Servings: 4-6

Prep. time: 20 min(s)

Cooking time:  5 hours

 

Ingredients:
675g lean stewing beef
3 carrots, sliced
3 celery sticks, sliced
3 parsnips, diced
1 small swede, diced
1 clove garlic, crushed
1 onion, chopped
200ml beef stock
Splash of Worcestershire sauce
1 tsp salt

 

Cooking Instructions:

1.  Place the meat and vegetables into a slow cooker.

2.  Combine the stock, Worcestershire sauce, then pour over the meat.

3.  Add enough water to almost cover the contents.

4.  Set the slow cooker to high and leave for a minimum of 5 hours.

 

The dish’s flavours are enhanced the longer it cooks, so the slow cooker can be turned to a medium setting and left for a further 3 hours if desired.

 

* *    * *     * *     * *     * *    * *    * *

 

**Recipe No. 2**

 

Serves 4

450g/1lb stewing or braising steak - fat removed and cut into small chunks
A handful pearl barley (optional)
1 onion diced
1-2 cloves of garlic, crushed (optional)
4 potatoes diced
1 swede diced (the big orange fleshed ones not the little white ones)
4 celery sticks, chopped
4 diced carrots
Beef stock

Put the meat, onion and pearl barley in a large pan and cover with water.  Bring to the boil and then simmer gently on a very low heat for 40 min(s).
Stir occasionally to prevent it from sticking.

Meanwhile peel and chop the vegetables to dice of a similar size - small or chunky, however you prefer.

Add the vegetables to the pan and top up with stock to cover the vegetables.
Cook at a low simmer for approximately 60 min(s) or until everything is softly cooked and the meat is tender.  Cook for 2 hours+ for really tender meat (the longer the better!) or cook in a slow cooker.  Continue to stir occasionally to prevent it from sticking to the bottom of pan.

Season to taste.

Serve in big bowls with chunky bread.  HP Sauce is a nice addition, or a little vinegar

Being a "chuck-in" recipe, feel free to add/substitute cabbage, turnip, parsnip, nettles etc.

 

[Gandalph]

Look's and sounds wonderful Irene. I always do mine , a similar recipe, in a slow cooker with a nice oxo gravey. It mixes very well togeather with the natural meat juices.  

[Boris]

Lancashire Lobby is a similar traditional beef and potato stew.

Recipe

4 large potatoes

1 tin of corned beef or you can use about 500g shin beef

1-2 onions (optional)

Either gravy browning or 3 to 4 OXO cubes

Salt & Pepper to taste

Method

Chop potatoes into bite sized pieces, similarly chop the corned beef and onions. 

Put everything in a big ovenproof dish and cover with gravy.

Use a low heat of about 140/150C and let it cook for around 4.5 hrs, covering it with foil and stir every hour or so.

Once cooked, serve with mashed carrots, turnip and beetroot or (my preference) pickled red cabbage.

[-pops-]

What is it that distinguishes the above from a stew?

[Boris]

28 minutes ago, -pops- said:

What is it that distinguishes the above from a stew?

Just the local names - both are variants of a traditional beef and potato stew