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Staffordshire lobby

Stew with beef, carrots, celery and pearl barley in pale blue and white serving dish with serving spoon, serving of stew with baked potatoes on pale blue and white plate with knife and fork, white embroidered napkin, wooden surface

Traditionally eaten by potters’ families who, unable to buy meat every day, used the leftovers of the Sunday roast and combined it with home grown vegetables to make a filling and satisfying stew.  Although, for authenticity’s sake you can use the leftovers of roast beef or lamb, this recipe uses fresh braising steak which results in a rather tastier dish.

Equipment

  • Weighing scales
  • Measuring jug
  • Large frying pan
  • Shallow dish
  • Cast iron casserole

Preparation method

  • Preheat the oven to 160C/320F/gas 2.5.
  • Heat the oil in the casserole and sauté the onions until translucent.
  • Add the vegetables, stir in and sauté for a few minutes. Remove from the heat
  • Heat a little beef dripping in the large frying pan and brown the meat. You will need to do this in batches to avoid overcrowding the pan. Transfer each batch to the casserole.
  • Add the pearl barley and stir in. Season well with salt and pepper.
  • Pour in the stock and enough water to cover the meat and vegetables.
  • Bring to the boil, cover the casserole and place in the oven for 2 hours or until the meat is tender.
  • Check the lobby after 1½ hours to see that it hasn’t dried out (the vegetables and barley soak up most of the liquid). If it has, add a little more beef stock.
  • Remove from the oven and serve immediately.

Tip: After you have peeled onions or shallots, cut them in half and remove the inner shoots as they can cause indigestion
For tips on making stews see my guide for making soups and stews.

Victorian

Serves:
4
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes

Ingredients

  • 450 g beef shin, fat removed and cut into bitesize chunks
  • Beef dripping
  • 2 tbsp oil
  • 1 onion, finely chopped
  • 4 celery sticks, de-veined and chopped
  • 4 carrots, peeled and chopped
  • 50 g pearl barley
  • 500 ml beef stock
  • Salt and freshly ground black pepper

Nutrition

Nutrition Facts
Staffordshire lobby
Serving Size
 
480 g
Amount per Serving
Calories
319
Percent of Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
65
mg
22
%
Sodium
 
687
mg
30
%
Potassium
 
1280
mg
37
%
Carbohydrates
 
26
g
9
%
Fiber
 
6.1
g
25
%
Sugar
 
9.6
g
11
%
Protein
 
31
g
62
%
Calcium
 
107
mg
11
%
Iron
 
3.5
mg
19
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

Beef shin, Pearl barley

© Dr Caroline Gordon 
2025
Illustrations by Chichi Parish
Site by Anselm Eustace