Staffordshire Lobby

This is simply my own version but I know there are many more! Ideal for winter days and you can use either leftover meat from a joint or fresh.

500g of stewing/chuck beef or end of joint scraped off bone
1 large onion
2 carrots
3 potatoes
2 turnips
Beef Stock (about a pint)
1/2 tsp marmite
1 tbsp plain flour
Chop the all the veg (except potatoes) and lightly fry in large casserole pot in some butter or oil. Add the cubed beef and brown off. If you are using the end of a joint, scrape the meat off any bones and add to the pot with the veg and potatoes and stock and simmer for 2 hours. After a couple of hours add a beurre manier and season to serve. Now back to the fresh meat method! If you have browned fresh beef, now add a little flour and stir and then add the beef stock. Add the Marmite and Worcester and stir with some salt and pepper. bring to the boil and add potatoes cubes (I go quite chunky). Either pop in a low oven or simmer very slowly on the hob for a couple of hours until the meat is tender. Check to taste and serve in soup bowls with crusty bread.