Do you even Lobscouse, bro? You should. It's stupid simple, versatile, doesn't require too many ingredients, and cleanup is a cinch.
Here's how I do mine.
Dump a couple of cups worth of beef broth in a pan, along with 1-2 bay leaves. Get that up to a halfass simmer. Let it keep doing its thing while you move on to the rest:
Get out whatever veggies you feel like using for a stew. I usually go with a yellow onion, green pepper, few carrots, some peas, a potato. Cube up what you can cube up, do so similarly with the carrots.
Also cube up either some stew meat, or the fish of your choice. (Yes, the beef broth works great with most fish, too.) In terms of proportions, just make sure everything's roughly the same in terms of volume.
Throw all that shit onto a baking sheet and spread it around. Then, add—depending on your spice sensibilities—about 1-3 tsp of black pepper, and 1-3 tsp of thyme. Mix everything around so that all meat and veggies are similarly coated.
Get out some Worcester sauce and start slingin'. Get everything good and saturated on all sides, but not so much that there's a significant pool at the bottom of the pan. I find this is better to do after the spices, so that the pepper and thyme get dampened. They still cook, but burn far less in the oven that way.
Bake the pan at 420 degrees until there's dark brown at the edges of the meat and/or veggies. Some people like to bake their veggies to death, others don't. Do you.
Once everything's done, take out the baking sheet and throw all the cooked crap into the pan you were using to heat up the bay leaf and beef broth. Ta-daaaa.
IMG_4841.png
