Lamb and Beef Scouse
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A beautiful lamb and beef stew, originally from Liverpool. A perfect warmer during autumn and winter months.
3 tablespoons vegetable oil
350g stew beef, diced
350g lamb, diced
salt and freshly cracked black pepper, to taste
1.5 kg potatoes, peeled
4 cups (1 litre) beef stock
2 medium onions, diced
2 medium carrots, thickly sliced
2 tablespoons Worcestershire sauce
20 min › Cook:
2 hours 30 min › Ready in:
2 hours 50 min
Preheat the oven to 160 degrees C. Heat the oil in a large frypan. Season the meats with salt and pepper; brown on all sides. Transfer to a large, deep casserole dish.
Cut 3/4 of the potatoes into thin slices; set on top of the meat. Pour in the stock. Cover and cook in the oven 90 minutes.
Cut the rest of the potatoes into small cubes. After 90 minutes, give the scouse a stir to break up the sliced potatoes (this will help thicken it).
Mix in the uncooked potatoes, onions, carrots and Worcestershire sauce; cover and cook 60-90 minutes more, or until the meat is very tender.
Adjust the seasonings and serve.
Spread over meat and stock
Converted this for slow cooker. Oil the slow cooker bottom and sides. Add meat and stock. Microwave 3/4 potatoes for 6 mins. Mash and stir into meat and stock. Add remaining veg and Worcestershire sauce. Cook on low for 5 hours. Adjust seasoning and stir. Serve with greens. Sadden
- 01 Jul 2012
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