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Scouse - Stew from Liverpool
Scouse is a lamb of beef stew commonly eaten by sailors throughout Northen Europe, which became popular in seaports like Liverpool.
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Step 1Everything you need to make a simple beef stew!
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Step 2Start off with flavoring the beef with salt and pepper to taste and put to one side whilst prepping the veg.
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Step 3Brown the beef then add the onions on a medium heat (don't let the onions brown).
Once soft, turn down the heat and add all your veg, the water and stock pot.
Bring to the boil and leave to simmer for 1 1/2 hour or until the veg is soft, but not mushy.
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Step 4While the scouse is cooking, cut the baby potatoes in half and put them in a roasting try with olive oil, season to taste with salt, pepper and rosemary.
Preheat the over to 180C and roast for 45mins or until they are golden brown.
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Step 5Serve with beetroot or pickled red cabbage to the true scouse experience.
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