About this recipe: My version of Liverpool's finest stew! A great stew for the autumn and winter months.
Made it vegetarian. Make blind scouse by leaving the meat out and more of the carrot and onion and also adding some chopped up swede and cabbage, savoy or white is fine. Put it all in at the start. You will only need to cook for 1hr stirring occasionally Then serve with red cabbage, beetroot and hunks of bread. Both types of scouse are real winter comfort food! - 10 Sep 2010