Staffordshire Lobby
A rich, comforting Potteries stew packed with tender beef, root vegetables, and potatoes cooked down until the broth is naturally thick.
- Prep
- 20 min
- Cook
- 100 min
- Total
- 120 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 465 kcal
Equipment
- •large heavy-based casserole dish
- •chopping board
- •chef's knife
- •wooden spoon
- •measuring jug
Nutrition
Per serving, approximate
- Calories
- 465 kcal
- fat
- 17 g
- carbs
- 38 g
- fibre
- 6 g
- protein
- 38 g
- calories
- 465 kcal
Instructions
- 1
Melt the beef dripping in a large heavy-based casserole dish over high heat on the hob.
- 2
Add the beef chunks in batches and sear until nicely browned on all sides, then remove to a plate.
- 3
Turn the heat down to medium and fry the chopped onions for 5 minutes until soft and translucent.
- 4
Return the browned beef to the dish and add the sliced carrots and swede chunks.
- 5
Add half of the potatoes to the dish, reserving the rest for later in the cooking process.
- 6
Pour in the hot beef stock and add the bay leaf, thyme sprigs, salt, and black pepper.
- 7
Bring the liquid to a boil, then cover with a tight lid and turn the heat to low.
- 8
Simmer very gently for 50 minutes, stirring occasionally to prevent catching at the bottom.
- 9
Stir in the reserved potatoes, replace the lid, and simmer for another 45 minutes until the beef is tender.
- 10
Remove the bay leaf and thyme, gently mash a few potato chunks against the side to thicken, and serve hot.
Chef's tips
Adding the potatoes in two stages ensures some break down to thicken the gravy naturally while others remain whole and soft. Making lobby a day in advance improves the flavour immensely as the beef and root vegetables meld overnight.
Ingredient substitutions
- braising beef or chuck steak → shin of beef or diced lamb shoulder
- beef dripping → rapeseed oil or vegetable oil
- swede → turnip or parsnip
Storage
Keep cooled lobby in an airtight container in the fridge for up to three days or freeze for up to three months.
Reheating
Reheat gently in a lidded saucepan over medium-low heat on the hob, adding a small splash of water if the stew is too thick.
Common mistakes to avoid
- •Adding all the potatoes at once, which causes them all to dissolve into a puree rather than leaving defined chunks.
- •Boiling the stew too quickly, which toughens the stewing beef instead of breaking down the connective tissue.
- •Skimping on salt and pepper, which leaves the root vegetables tasting flat.
Serving suggestions
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