Bobber Stews

1. Classic British Beef, Onion & Potato Stew

Finished yield: ~800 ml

Ingredients

350 g stewing beef, large chunks

1 large potato (250 g), chunky

1 medium onion (180 g), thick slices

1 medium carrot (120 g), chunky

1½ tbsp plain flour

1½ tbsp tomato purée

330 ml beef stock

1½ tsp Worcestershire sauce

Salt & black pepper

1 tbsp oil or butter

Cooking instructions

Brown beef hard in oil, season well.

Sprinkle flour over beef, stir 30 seconds.

Add onion and carrot, cook 5 minutes.

Stir in tomato purée and Worcestershire.

Add stock and potato.

Simmer gently 2½ hours until thick and glossy.

Storage note: Thickens further overnight — ideal.

2. Guinness Beef & Potato Stew

Finished yield: ~780–800 ml

Ingredients

350 g beef shin or chuck

1 large potato (230 g), chunky

1 medium onion (150 g)

1 medium carrot (100 g)

1½ tbsp flour

220 ml Guinness or dark ale

220 ml beef stock

¾ tsp brown sugar

1 bay leaf

Cooking instructions

Brown beef thoroughly, season.

Dust with flour.

Add onion and carrot.

Pour in Guinness, bubble 2 minutes.

Add stock, sugar, bay, then potato.

Simmer 2½–3 hours.

Reheat behaviour: Improves. Pub logic confirmed.

3. Chicken, Leek, Potato & Creamy Mustard Stew

Finished yield: ~780 ml

Ingredients

350 g chicken thigh, chunks

1 large potato (230 g), chunky

1 large leek (220 g), sliced

1½ tbsp flour

380 ml chicken stock

1½ tbsp wholegrain mustard

90 ml double cream

Salt & white pepper

Cooking instructions

Brown chicken lightly, remove.

Soften leeks gently.

Stir in flour.

Add stock gradually.

Add potato, mustard, chicken.

Simmer 30 minutes.

Stir in cream, simmer 2 minutes.

Reheat rule: Gentle heat, stir once, then straight into Bobber.

4. Lamb, Root Veg & Potato Stew

Finished yield: ~800 ml

Ingredients

400 g lamb shoulder, chunky

1 large potato (250 g), big chunks

1 medium onion (150 g)

1 medium carrot (120 g)

½ medium parsnip (100 g)

1½ tbsp tomato purée

360 ml lamb or beef stock

Thyme or rosemary

Cooking instructions

Brown lamb in batches.

Add veg, cook 5 minutes.

Stir in purée.

Add stock, herbs, potato.

Simmer 3 hours until lamb collapses.

This one: Reheats like it never cooled.

5. Vegetable, Lentil & Potato Stew

Finished yield: ~800 ml

Ingredients

1 large potato (230 g), chunky

1 medium onion (150 g)

1 medium carrot (130 g)

1 red pepper (120 g)

130 g red lentils (dry)

1 tin chopped tomatoes (400 g)

280 ml vegetable stock

1¼ tsp smoked paprika

¾ tsp ground cumin

Cooking instructions

Sweat veg 5–6 minutes.

Add spices briefly.

Stir in lentils, tomatoes, stock, potato.

Simmer 40–45 minutes, stirring often.

Thermal monster: Lentils + potato = heat fortress.

6. Sausage, Bean & Potato Stew

Finished yield: ~780–800 ml

Ingredients

4 pork sausages (300 g raw)

1 large potato (250 g), chunky

1 medium onion (150 g)

240 g cannellini or butter beans (drained)

1 tin chopped tomatoes (400 g)

160 ml stock

¾ tsp paprika

Black pepper

Cooking instructions

Brown sausages whole, slice thick.

Soften onion.

Add tomatoes, stock, paprika.

Add potato and beans.

Return sausage.

Simmer 40–45 minutes until thick.

Stores brilliantly. No separation.

7. Thick Beef Chilli with Potato

Finished yield: ~780 ml

Ingredients

350 g beef mince or diced beef

1 large potato (230 g), small chunks

1 medium onion (150 g)

1 red pepper (120 g)

1 tin chopped tomatoes (400 g)

150 g kidney beans (drained)

1¼ tsp ground cumin

1¼ tsp smoked paprika

Cooking instructions

Brown beef hard, season.

Add onion and pepper.

Stir in spices.

Add tomatoes, beans, potato.

Simmer uncovered 60 minutes until thick.

Reheat note: Stir once halfway. That’s it.

The Correct Reheat → Bobber Transfer Method (Important)

Reheat stew fully until gently bubbling

Stir once to even heat

Preheat Bobber with boiling water

Fill Bobber immediately to the shoulder

Seal and go

This workflow gives you maximum heat retention and avoids overfilling or pressure issues.