About this recipe:Scouse or scout as my children call it is a hearty beef or lamb stew native to Liverpool and we love it you can't beat a good bowl of scouse with some crusty buttery bread and some cabbage or beetroot on the side to warm you up on a cold Liverpool(or where ever you are frim) day :)
1 large sweed chopped to the same size as the carrot chunks
2 large potatoes cut in to chunks (peel the potatoes)
1tblsp Veg oil
Salt and pepper
Beef gravey (optional but i like it it thickens it up)
1 large onion chopped to a semi fine dice
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Pre-heat your oven to 180° fan (this works for me your oven may be different).
Season your meat with the salt and pepper and in an oven safe pan add the oil and brown off the meat.
Add most of your diced carrot, sweed, onions and potatoes to the browned meat add your stock and bay leaf and leave to simmer for 10 mins.
Place the oven safe pan in the oven with a suitable lid and let Cook for an hour take out and check the consistency add the rest of the veg give it a mix add more stock if need you need to and add a little gravey.
Place back in the oven for an hour and a half and then let it cool for 10 mins before tucking in .
This is how I do my scout and we all love it please feel free to tweek and add if you feel like you want to I don't really have measurements for things I do it to taste .