Lobscows (North Wales Beef Stew)
A thrifty one-pot stew of beef, potatoes and root vegetables from North Wales, a close cousin of Liverpool’s scouse. Simmered until the potatoes thicken it.
AI assistance: the introduction, ingredient list, method, tips and FAQ on this page were drafted with an AI writing tool, working from long-established traditional methods. Named editor who reviewed it: owner to supply How we work
- Prep
- 20 min
- Cook
- 1 hr 45 min to 2 hr 15 min
- Total
- 2 hr 35 min to 3 hr 5 min
- Makes
- 6 servings
- Difficulty
- Easy
- Course
- Main
- Cuisine
- Welsh
Cooking time depends on the cut of beef: it is ready when the beef is tender.
Lobscows is a slow-simmered stew from North Wales, made with a little beef and plenty of potatoes, carrots, swede and onion. Its name is shared with the sailors’ lobscouse and Liverpool’s scouse, and the idea is the same: stretch a small amount of meat into a filling meal.
Some of the potato breaks down as it cooks, thickening the stew without any flour. Serve it in bowls with bread and butter.
Ingredients
Cups use the King Arthur Baking ingredient weight chart. Weighing is more accurate.
- 700 g stewing beef, such as chuck, cut into 3 cm chunks
- 1 tbsp oil
- 2 onions, chopped
- 3 carrots, cut into chunks
- 300 g swede, peeled and cut into chunks
- 800 g potatoes, peeled and cut into chunks
- 1 litre beef stock
- 1 bay leaf
- salt and freshly ground black pepper
Equipment
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- Large heavy casseroleHow to chooseShop on Amazon(affiliate link, opens in a new tab)
- Chef's knifeHow to chooseShop on Amazon(affiliate link, opens in a new tab)
Method
- 1
Season the beef with salt and pepper. Heat the oil in a large casserole dish and brown the beef in batches over a high heat, then lift it out onto a plate.
- 2
Lower the heat, add the onions and cook for 8–10 minutes until soft, scraping up the browned bits from the bottom of the pan.
- 3
Return the beef, pour in the stock and add the bay leaf. Bring to a simmer, cover and cook gently for 1 hour.
- 4
Add the carrots, swede and potatoes. Simmer, partly covered, for another 45 minutes to 1¼ hours, stirring now and then, until the beef is tender and some of the potato has broken down to thicken the stew.
- 5
Take out the bay leaf, check the seasoning and serve in warm bowls.
Tips
A heavy casserole dish keeps the simmer gentle. Like most stews, lobscows tastes even better the next day. For another Welsh one-pot, try cawl or tatws pum munud.
Storage and leftovers
Leftovers: Cool leftovers and put them in the fridge within 1 to 2 hours of cooking. Eat them within 48 hours, or freeze them. Reheat until steaming hot all the way through, and only once (Food Standards Agency advice, see Sources).
If it goes wrong
| Problem | Likely cause | Fix |
|---|---|---|
| Beef still tough | Not cooked long enough | Keep simmering gently and check every 15 minutes: stewing beef needs time |
| Too thin | Waxy potatoes that hold their shape | Use floury potatoes, or mash a few pieces against the side of the pan |
| Too thick or catching | Simmering too hard | Add a splash of hot water and turn the heat down |
Frequently asked questions
Is lobscows the same as scouse?
They are close relatives, both descended from the sailors’ stew lobscouse. Lobscows is the North Wales name for a beef and potato stew of the same kind.
Can I use lamb instead of beef?
Yes. Lamb neck or shoulder works well; cook it the same way until tender.
Can I make lobscows in a slow cooker?
Yes. Brown the beef and onions first, then cook everything on low for 7–8 hours, until the beef is tender.
Sources
- How to chill, freeze and defrost food safely, Food Standards Agency (GOV.UK), 18 December 2017. Checked 25 October 2026.
Guides for this recipe
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Card photos: A traditional black cast-iron kitchen range, Wehha via Wikimedia Commons, CC BY-SA 3.0, cropped; A chef's knife with a wooden handle, Frank Schulenburg via Wikimedia Commons, CC BY-SA 4.0, cropped; An enamelled casserole dish on a hob, Kerri9494 via Wikimedia Commons, CC BY-SA 4.0, cropped; Kitchen knives held on a wall-mounted magnetic strip, Phil! Gold from Pikesville, MD, USA via Wikimedia Commons, CC BY-SA 2.0, cropped; A loaf of bara brith on a festive table, James Petts from London, England via Wikimedia Commons, CC BY-SA 2.0, cropped; A round of bara planc, Welsh bakestone bread, split and spread with butter and jam, Bake Across Europe via Wikimedia Commons, CC BY-SA 4.0, cropped; A bowl of meaty Welsh cawl with bread, Worm That Turned via Wikimedia Commons, CC BY-SA 4.0, cropped. All credits: image credits.