Lamb and Beef Scouse
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Picture by:
mrsnorris
A beautiful lamb and beef stew, originally from Liverpool. A perfect warmer during autumn and winter months.
Ingredients
Serves: 6
- 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
Directions
Preparation:20min ›
Cook:2hours30min ›
Ready in:2hours50min
- 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.
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Reviews (1)
2
Spread over meat and stockConverted 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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