Scouse

Stew.
Category, DifficultyIntermediate

Famously associated with Liverpool, Scouse reflects influences from across the World found in this global port city.

Yields6 Servings
Prep Time20 minsCook Time4 hrsTotal Time4 hrs 20 mins
INGREDIENTS
 30 ml vegetable oil.
 910 g Lamb breast.
 2 large onions.
 4 large carrots.
 1.36 kg potatoes.
 23 stock cubes.
 Worcester sauce.
 Salt
 Pepper
METHOD
1

Cut the lamb into large cubes and fry in the vegetable oil until browned all over. You can add some Worcester Sauce at this stage for added flavour if you wish.

2

Transfer the meat into a large saucepan and add the onion that should be chopped into large chunks. Follow this by chopping the carrot into medallions and place this on the meat. Peel and then cube into 1 inch squares 1lb of the potatoes and place on top of the carrots.

3

Slice the carrot and place this on the meat.

4

Take 680g (about 3/4) of the potatoes peel and cut them into 2cm square cubes and place on top of the carrots.

5

Fill the pan with cold water until it is half full. Crush up the Oxo cubes into powder and sprinkle into the water. Add salt and pepper for seasoning.

6

Let the pan simmer very gently, stirring occasionally. The large pieces of onion will start to break up and the potato will become soft, this will make the final sauce thick.

7

Simmer gently for two hours, then add the remaining potatoes (peeled and thick sliced). Add a few more splashes of Worcester Sauce to taste. Then simmer, again gently, for a further two hours.

8

Season to taste.

9

Serve lightly sprinkled with fresh parsley or coriander, pickled red cabbage, pickled onions and fresh baked crusty bread.

ALTERNATIVES
10

Ketchup or brown sauce can also be added to taste.

Nutrition Facts

Servings 6


Amount Per Serving
Calories 235Calories from Fat 51
% Daily Value *
Total Fat 5.71g9%
Saturated Fat 0.86g5%
Trans Fat 0.12g
Cholesterol 0mg
Sodium 1352mg57%
Potassium 1135mg33%
Total Carbohydrate 38.17g13%
Dietary Fiber 5.7g23%
Sugars 5.26g
Protein 8.89g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

INGREDIENTS
 30 ml vegetable oil.
 910 g Lamb breast.
 2 large onions.
 4 large carrots.
 1.36 kg potatoes.
 23 stock cubes.
 Worcester sauce.
 Salt
 Pepper

Directions

METHOD
1

Cut the lamb into large cubes and fry in the vegetable oil until browned all over. You can add some Worcester Sauce at this stage for added flavour if you wish.

2

Transfer the meat into a large saucepan and add the onion that should be chopped into large chunks. Follow this by chopping the carrot into medallions and place this on the meat. Peel and then cube into 1 inch squares 1lb of the potatoes and place on top of the carrots.

3

Slice the carrot and place this on the meat.

4

Take 680g (about 3/4) of the potatoes peel and cut them into 2cm square cubes and place on top of the carrots.

5

Fill the pan with cold water until it is half full. Crush up the Oxo cubes into powder and sprinkle into the water. Add salt and pepper for seasoning.

6

Let the pan simmer very gently, stirring occasionally. The large pieces of onion will start to break up and the potato will become soft, this will make the final sauce thick.

7

Simmer gently for two hours, then add the remaining potatoes (peeled and thick sliced). Add a few more splashes of Worcester Sauce to taste. Then simmer, again gently, for a further two hours.

8

Season to taste.

9

Serve lightly sprinkled with fresh parsley or coriander, pickled red cabbage, pickled onions and fresh baked crusty bread.

ALTERNATIVES
10

Ketchup or brown sauce can also be added to taste.

Scouse