Scouse

The stew, often made with meat (lamb or beef), potatoes, and other vegetables, is a regional specialty with a long history, originating from a sailor's stew called "lobscouse".

Ingredients  Serves 4 to 6

• 500g Diced beef chuck
• 500g Lamb mince
• 3 Medium onions
• 5 Carrots
• 600g Peeled potato
• 1 Leek
• 1 litre Beef stock 
• 2 tbsp Tomato puree
• 2 tbsp Black treacle
• 1 tbsp Wholegrain mustard

Method

• Heat a large saucepan or stock pot over a high heat, using vegetable oil brown the beef until fully coloured and remove from the pan.
• Seal lamb mince in the same pan until completely coloured.
• Reduce to a medium heat and add chunky diced onion, peeled and roughly chopped carrots cook until they begin to soften. Add beef back to pan and stir.
• Stir through tomato puree until fully combined, add peeled potatoes cut into large chunks (halves or quarters) dependent on size of potatoes.
• Add beef stock or water (use 2 beef stock cubes).
• Bring to a gentle simmer and cook until the beef is tender or until the potatoes start to break down and thicken the Scouse, approximately 2 hours.
• Add sliced leeks, treacle and mustard and cook for a further 20 minutes, check seasoning and add salt if required.
• Serve with crusty bread, pickled red cabbage or beetroot.