*Scouse*
Serves 4 to 6 people I cannot take credit for this recipe. It is one I found online. Scouse is a traditional dish hailing from Liverpool. Essentially it is a lamb/beef and vegetable stew. Deliciously simple! half a pound of stewing steak, cut into large cubes half a pound of lamb breast, cut into large cubes 1 large onion, peeled and cut into chunks 1 pound of carrots, peeled and coined 4 pounds of potatoes 2 Oxo cubes 2 tsp vegetable oil Worcester sauce salt and pepper to taste water Heat the oil in a large pan. Add the meat and brown it lightly all over. Add some Worcestershire sauce and salt and pepper. Add the onion on top. Layer the carrot coins on top of this. Peel and finely chop 1 pound of the potatoes and place this on top of the carrots. Fill the pan half full of cold water. Crumble the stock cubes over top. (Oxo). Cover tightly. Bring to the boil, then simmer gently for 2 hours, stirring occasionally. In time the onion will start to break up and the potato will become soft and make the final sauce thick. At the end of two hours, peel the remainder of the potato and chop roughly. Add along with a few more splashes of Worcestershire sauce. Cover and simmer for 2 more hours. Serve piping hot with red cabbage, pickled beetroot, pickled onions and crusty bread! Note: I added some chopped swede and turnip. I also added some summer savory because I like that in a stew! |