Staffordshire beef lobby

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★ ★ ★ ★ ★ 1 rating Rate this recipe

A delicious and hearty meal, ideal for those on a budget...

Prep Time 20 mins
Cook Time 1 hr 40 mins
Serves 4
Difficulty Level Easy

Preparation

Print this recipe

Total Time 2 hrs
Preparation Time 20 mins
Cooking Time 1 hr 40 mins

Ingredients
Method

450g braising steak (remove fat)
50g pearl barley
1 onion, diced
garlic (2x cloves), crushed
1 swede, diced
4 celery sticks, chopped
4 carrots, diced
500ml 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 minutes
Stir occasionally to prevent it from sticking
Meanwhile peel and chop the vegetables to dice of a similar size - I like mine chunky but my mum used to do hers in small dice
Add the vegetables to the pan and top up with stock to cover the veg
Cook at a low simmer for approximately 60 minutes or until everything is softly cooked and the meat is tender
Continue to stir occasionally to prevent it from sticking to the bottom of pan
Season to taste
Serve in big bowls with chunky bread

You will need

Large cooking pot - This high-quality stainless steel stockpot holds 11 litres and has a convenient, deep and wide design. See more details here at Amazon.

Sharp knife - This eight-inch chef knife is extremely versatile – see more details here at Amazon.

These large bowls are perfect for serving up the Beef Lobby and are great value, too – see more details here at Wilko.

Tips

Beef lobby is a classic Staffordshire stew, traditionally eaten by pottery workers. It's thought that the name 'lobby' comes from 'lobscouse' - a cheap stew eaten in the area, which is also where the word 'scouse' originally comes from!

If money's tight, or you're just trying to eat less meat, you can always reduce the quantity of beef in this recipe. In fact, it tastes delicious as a veggie stew with no meat at all! You can always add more pearl barley, or some potatoes or lentils to beef it up (pardon the pun!)

Variations

You can use whatever veg you like in this recipe; frozen or tinned peas or sweetcorn are a particularly easy way to up the nutrients.

Reviews

★ ★ ★ ★ ★ 1 rating Rate this recipe

Guest

★ ★ ★ ★ ★ 5

Gorgeous!

on 17/3/15
Linda L(90)

I don't use beef I use tinned cornbeef it breaks up into the stock I also add some gravy granules at the end to just thicken it a little I usually make a huge pan then the next day make lobby with a crust on (lobby pie)

on 27/10/12
tasha n(3)

Hi i am making this right now, recipe passed down from my nan i dont use pearl barley never heard of it we add a tin of vegetable soup and dumplings lovely winter food

on 24/10/12
Marion G(18)

I made this last week for the first time and it was a great hit! My family loved it and I shall definately be making it again soon.

on 21/10/11
Guest

mmm, beef, barley and swede. classic comfort food!

on 17/10/11
Guest

I have passed this local dish on to my daughter at uni as i gave it to my children for years and i hope it continues for many of generations to come and also when money has been tight i have added a tin of quality stewing steak instead and the bowls were always empty and a big smile on there face and even asked for seconds lovely with a fresh bageutte with best butter on delicous and better for you than any ready meal SAM FROM BURSLEM

on 25/11/10
Guest

i make lobby all the time and my family love it.as i cant eat wheat it is great for me especially. as its full of veg meat an d potatoes.my family love crusty bread with it, but i just have a little more lobby with plenty of pepper over. we just love it.

on 16/11/10
Guest

how much stock do you use?

on 5/10/10
Guest

Just come across this and was already planning to cook it tonight for tea! I make mine from left over chicken from sunday roast just like my mum in stoke. Full of veg serve with crusty bread, just what i need to build me up after being sick since the start of my pregnacy!

on 30/8/10
Guest

Now living in Australia. As kids in Stoke Mum used to cook lobby for us regularly. Having a Polish father, we automatically assumed it was a Polish dish. Just googled lobby - as I still cook it - and call it lobby - up popped this recipe from Staffordshire! Polish version - add Polish sausage and sauerkraut ... fantastic!

on 14/5/10
Tracy H(147)

I haven't made this but just wanted to comment as i'm from Stoke and this used to be one of our favourite family tea's when I was a kid. I can't remember what exact ingredients my mum used to use but I remember she made it in the pressure cooker and we used to add brown sauce to it!!!!

on 19/4/10
Guest

We have just finished it. My husband says 'it was absolutely beautiful'. Was so yummy, will definately be making again. Didnt need to thicken it though, it went nice and thick anyway. Added a teaspoon of mixed herbs too.

on 17/1/10
Linda L(90)

I make lobby regularly but i add a tin of cornbeef chopped into cubes about 1 hour before serving and don't use beef and i also add other veg that the family likes. It also tastes better the day after too and to thickne it i use gravy granules before i serve it - it is a cheap hearty meal that lasts for at least two days.

on 8/8/09