Lobsgows
A hearty North Welsh stew of beef, potatoes, swede, and leeks simmered slowly into a thick, comforting bowl.
- Prep
- 20 min
- Cook
- 115 min
- Total
- 135 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 485 kcal
Equipment
- •Large heavy-based casserole dish
- •Chopping board
- •Chef knife
- •Wooden spoon
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 16 g
- carbs
- 44 g
- fibre
- 7 g
- protein
- 38 g
- calories
- 485 kcal
Instructions
- 1
Season the cubed beef with half the salt and pepper.
- 2
Heat the oil in a large casserole dish on the hob over medium-high heat.
- 3
Brown the beef in batches until deeply caramelised, then transfer to a plate.
- 4
Add the chopped onions, carrots, and swede to the pan and cook for five minutes.
- 5
Return the beef to the dish along with any resting juices.
- 6
Pour in the hot beef stock, scraping up any browned bits from the bottom.
- 7
Add the thyme sprigs and bay leaves, then bring the liquid to a simmer.
- 8
Cover with a tight lid, reduce the heat to low, and simmer for one hour.
- 9
Stir in the diced potatoes and sliced leeks.
- 10
Cover and continue simmering for forty minutes until the beef and root vegetables are completely tender.
- 11
Uncover and cook for ten minutes, stirring occasionally so some potatoes soften and thicken the gravy.
- 12
Stir in the chopped parsley, adjust the seasoning, and ladle into warm bowls.
Chef's tips
Use floury potatoes rather than waxy ones because they break down slightly to naturally thicken the stew. Letting the dish rest for fifteen minutes off the hob allows the gravy to settle and the flavours to deepen. Like most stews, lobsgows tastes even better when eaten the following day.
Ingredient substitutions
- braising beef → diced lamb shoulder for a sweeter, traditional upland variation
- swede → parsnips or white turnips
Storage
Cool completely and store in an airtight container in the fridge for up to three days, or freeze for up to three months.
Reheating
Reheat gently in a saucepan over medium-low heat on the hob, adding a splash of water if the stew is overly thick.
Common mistakes to avoid
- •Crowding the pan when searing the beef, which steams the meat instead of creating a deep brown crust.
- •Adding the potatoes at the very start, which causes them to dissolve completely before the beef is tender.
- •Simmering over high heat, making the beef tough and stringy.
Serving suggestions
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