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Lobscouse casserole

Prepare
less than 30 mins
Cook
over 2 hours
Serve
Serves 4-6

By The Hairy Bikers

From The Hairy Bikers' Food Tour of Britain

Shopping list

Ingredients

  • 2-3 tbsp olive oil
  • 1.2kg/2½lb stewing beef, chopped
  • 2 marrow bones (ask your butcher for these)
  • 1 onion, peeled, chopped
  • 3 potatoes, peeled, chopped
  • 1 swede, peeled, chopped
  • 2 leeks, trimmed, chopped
  • 2 carrots, peeled, sliced
  • 2 bay leaves
  • salt and freshly ground black pepper
  • 1.5 litres/2½ pints beef stock
  • crusty bread, to serve (optional)

Method

  1. Preheat oven to 150C/300F/Gas 2.

  2. Heat the olive oil in a large casserole dish over a medium heat. Add the beef pieces and cook for 4-5 minutes, stirring occasionally, or until browned all over.

  3. Add the marrow bones to the pan and continue to cook for a further 2-3 minutes.

  4. Remove the beef and marrow bones from the pan and set aside on a warm plate.

  5. Add the chopped onions to the casserole the beef was cooked in. Fry in the pan juices for 1-2 minutes, or until softened.

  6. Stir in the potatoes and swede and continue to cook for a further 2-3 minutes.

  7. Add the chopped leeks, carrots and bay leaves and season, to taste, with salt and freshly ground black pepper. Continue to cook for a further 1-2 minutes, or until just softened.

  8. Return the beef and marrow bones to the casserole, then pour over enough beef stock to just cover the casserole contents.

  9. Cover the casserole with a lid, then transfer to the oven and cook for 2½-3 hours, or until the beef is tender.

  10. To serve, spoon some of the lobscouse casserole into the centre of four to six serving plates and serve with crusty bread, if desired.