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

1. Brown beef hard in oil, season well.

2. Sprinkle flour over beef, stir 30 seconds.

3. Add onion and carrot, cook 5 minutes.

4. Stir in tomato purée and Worcestershire.

5. Add stock and potato.

6. 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

1. Brown beef thoroughly, season.

2. Dust with flour.

3. Add onion and carrot.

4. Pour in Guinness, bubble 2 minutes.

5. Add stock, sugar, bay, then potato.

6. 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

1. Brown chicken lightly, remove.

2. Soften leeks gently.

3. Stir in flour.

4. Add stock gradually.

5. Add potato, mustard, chicken.

6. Simmer 30 minutes.

7. 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

1. Brown lamb in batches.

2. Add veg, cook 5 minutes.

3. Stir in purée.

4. Add stock, herbs, potato.

5. 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

1. Sweat veg 5–6 minutes.

2. Add spices briefly.

3. Stir in lentils, tomatoes, stock, potato.

4. 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

1. Brown sausages whole, slice thick.

2. Soften onion.

3. Add tomatoes, stock, paprika.

4. Add potato and beans.

5. Return sausage.

6. 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

1. Brown beef hard, season.

2. Add onion and pepper.

3. Stir in spices.

4. Add tomatoes, beans, potato.

5. Simmer uncovered 60 minutes until thick.

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

The Correct Reheat → Bobber Transfer Method (Important)

1. Reheat stew fully until gently bubbling

2. Stir once to even heat

3. Preheat Bobber with boiling water

4. Fill Bobber immediately to the shoulder

5. Seal and go

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