Lobscouse casserole recipe
 2-3 tbsp olive oil1.2kg/2½lb stewing beef, chopped2 marrow bones (ask your butcher for these)1 onion, peeled, chopped3 potatoes, peeled, chopped1 swede, peeled, chopped2 leeks, trimmed, chopped2 carrots, peeled, sliced2 bay leavessalt and freshly ground black pepper1.5 litres/2½ pints beef stockcrusty bread, to serve (optional) 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 Preheat oven to 150C/300F/Gas 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. Add the marrow bones to the pan and continue to cook for a further 2-3 minutes.Remove the beef and marrow bones from the pan and set aside on a warm plate. Add the chopped onions to the casserole the beef was cooked in. Fry in the pan juices for 1-2 minutes, or until softened. Stir in the potatoes and swede and continue to cook for a further 2-3 minutes.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. Return the beef and marrow bones to the casserole, then pour over enough beef stock to just cover the casserole contents. Cover the casserole with a lid, then transfer to the oven and cook for 2½-3 hours, or until the beef is tender.To serve, spoon some of the lobscouse casserole into the centre of four to six serving plates and serve with crusty bread, if desired. Preheat oven to 150C/300F/Gas 2. Preheat oven to 150C/300F/Gas 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. 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. Add the marrow bones to the pan and continue to cook for a further 2-3 minutes. Add the marrow bones to the pan and continue to cook for a further 2-3 minutes. Remove the beef and marrow bones from the pan and set aside on a warm plate. Remove the beef and marrow bones from the pan and set aside on a warm plate. Add the chopped onions to the casserole the beef was cooked in. Fry in the pan juices for 1-2 minutes, or until softened. Add the chopped onions to the casserole the beef was cooked in. Fry in the pan juices for 1-2 minutes, or until softened. Stir in the potatoes and swede and continue to cook for a further 2-3 minutes. Stir in the potatoes and swede and continue to cook for a further 2-3 minutes. 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. 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. Return the beef and marrow bones to the casserole, then pour over enough beef stock to just cover the casserole contents. Return the beef and marrow bones to the casserole, then pour over enough beef stock to just cover the casserole contents. Cover the casserole with a lid, then transfer to the oven and cook for 2½-3 hours, or until the beef is tender. Cover the casserole with a lid, then transfer to the oven and cook for 2½-3 hours, or until the beef is tender. To serve, spoon some of the lobscouse casserole into the centre of four to six serving plates and serve with crusty bread, if desired. To serve, spoon some of the lobscouse casserole into the centre of four to six serving plates and serve with crusty bread, if desired.