Scouse

Name: Scouse
Prep time: 5 min
Cook time: 150 min
Total time: 155 min
Yield: 4
Cuisine: British
Ingredients: 2 lb Neck of lamb cubed (remove fat first); 1 lb Stewing or braising streak cubed (remove fat first); 1 Pint beef stock (plus extra hot water to topping up); 3 Onions peeled and sliced; 2 lb Carrots Peeled and chopped; 2 lb Potatoes (King Edwards or Similar floury ones) peeled and quartered

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Prep: 5 mins

Cook: 150 mins

Serves: 4

British Main Course 💚 Healthy ❄️ Winter

Ingredients

2 lb Neck of lamb cubed (remove fat first)
1 lb Stewing or braising streak cubed (remove fat first)
1 Pint beef stock (plus extra hot water to topping up)
3 Onions peeled and sliced
2 lb Carrots Peeled and chopped
2 lb Potatoes (King Edwards or Similar floury ones) peeled and quartered

Accompaniment

Description

Being a scouser you have to love three things, The Beatles, football & scouse (it's kind of genetic!) Scouse is the most delicious stew - comforting, warming and cheap!

Method

1
1. Cover meat with stock, bring to the boil, remove scum from the top, cover and simmer for one and a half to two hours until meet is tender. Topping up with hot water if required.

2. Add carrots, onion and potatoes, and cook until vegetables are soft, about half an hour, season.

Serve with pickled red cabbage or beetroot