Lobscouse

Method

1. Melt 2 tsp of beef dripping in a small heavy-based casserole or saucepan over a medium-high heat. Pat 120 g of diced stewing beef dry, season with a good pinch of salt and brown it in a single layer for about 5 minutes, turning so every face takes colour. Do not crowd the pan — a proper crust is where the gravy gets its flavour.
2. Turn the heat down to medium and add 1 roughly chopped small onion, 1 carrot cut into thick rounds and 50 g of swede in 2 cm chunks. Cook for 5 minutes, stirring and scraping the browned bits off the base of the pan as the onion softens and turns golden at the edges.
3. Pour in 250 ml of hot beef stock, drop in 1 bay leaf and add 1 tsp of Worcestershire sauce. Bring just to the boil, then lower to the barest simmer — no more than an occasional blip — cover and cook for 1 hour, until the beef is beginning to yield to a fork.