I thought I would post a recipe for Staffordshire Lobby last week when the weather felt cooler and the thought of stews and casseroles started to feature in my recipe ideas. However, this afternoon is gorgeous and warm and not really a Lobby day atall! I am hoping I will get a sea of reaction to the recipe as their are so many versions of the the traditional North Staffordshire stew. You might find similar meals local to other ares of the UK, like Liverpool's "Scouse" and Irish Stew. In the nmeantime, let me know what you think and post your recipes for all to enjoy!
a stewing cut of meat preferably on the bone (e.g.beef brisket or lamb)
1 large onion
1 large carrot
a parsnip, small turnip and swede
salt and pepper
butter and flour
Scrape the meat off the bone and dice. Add bones, diced onion, carrot and other root veg into a learge saucepan and cover with water. bring to a boil and then simmer for 2 hours. Remove the bones and add the potato diced and the meat. Also add some seasoning at this point too. Simmer for a further hour or more. Once the meat is tender, make a beurre maniere with the butter and flour (combine into a paste) and add about a teaspoon or two to the souce to thicken. At this point I sometimes add a little Marmite and a splash of Worcester Sauce. Check the seasoning and serve in soup bowls.