About this recipe:This scouse recipe is for beef, though I will do one for lamb shoulder too. I have served this professionally and it was always the biggest and best seller! It can actually look and of course taste quite elegant. This will not come out with the potato mashed together and the vegetables over cooked. It will taste 100 times better this way and should come out with all the veg well cooked and yummy but not over cooked if you follow the steps :)
400g beef (preferably a tough cut like chuck or even flank)
salt and pepper
1 large onion, peeled and diced
1 stock cube, preferably Knorr® if not homemade, NOT OXO®
500ml hot water
2 bay leaves
a few sprigs thyme
4 large carrots, peeled and cut into 15mm chunks
6 medium potatoes, peeled and chopped into 2cm chunks
pickled red cabbage
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Method Prep:15min › Cook:2hr › Ready in:2hr15min
Dice the meat if not already done into whatever size you prefer, remembering the size will shrink slightly.
Heat the oil in the pan to a medium temperature and add the meat. Season very well at this early stage with salt and pepper. Stir and turn until just brown all over. Do not drain. Add the onions and continue to stir on a medium heat for around 10 minutes; the onions must not brown.
Add the stock with the water (or 500 ml of good homemade stock) and bring to the boil. Add the bay and the a few little twigs of thyme, stir, cover and when bubbling, reduce to medium heat. You want the stock to bubble but not violently for 1 hour.
Uncover and add the carrots and potatoes, turn up the heat until bubbling throughout and reduce slightly. Leave for another 45 minutes to 1 hour with the lid off the pan so it reduces. When the veg has been cooked through but retains some firmness, the best way to check is to see if it falls easily off the end of a fork without cracking or breaking, then it is normally done perfectly.
The stew should reduce once the veg is added and the lid, but you may need to add more water or perhaps turn the heat up to ensure the liquid is as thick as good gravy.
Taste and season again if necessary. Serve in a bowl with the red cabbage and plenty of juice on the top. Really delicious.
Just Made this Added a little garlic, rosemary and red wine its lovely have tried a few different recipes for scouse but this one is definitely my new favourite. Thanks for the recipe Nick - 25 Sep 2013