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Scouse

Course Main Course
Cuisine Scouse
Servings 4 generous servings

Ingredients
  

Ingredients

  • 1 kilo Boneless lamb shoulder cut into large chunks or the same amount of chuck steak/stewing steak/braising steak. (Simply omit the meat if you are making a ‘V Scouse’.)
  • 5 carrots approximately 300g
  • 1 large onion
  • 500 g King Edward potatoes
  • 500 g Maris Piper potatoes
  • Small bunch Fresh (or 1 tsp dried parsley) for amounts see note in the main post
  • 3 stalks Fresh (or ½ tsp dried thyme)
  • 1 litre Water approximately - depends on the size of your pan
  • Salt and pepper
  • Vegetable oil of your choice
  • 500 ml bottle of beer 500ml optional
  • Crusty loaf to serve
  • beetroot to serve
  • pickled red cabbage to serve
  • champagne to serve

Instructions
 

Method

  • Cut the meat into large chunks if it isn’t already.
  • Peel the vegetables. Slice the carrots, cut the potatoes into large chunks and slice the onions.
  • Optional: I brown the meat and onions in a little vegetable oil prior to putting in the pressure cooker, but you don’t have to do this.
  • If you are using a pressure cooker, put the meat, onions, carrots, herbs, salt and pepper, ½ litre water and 250 ml of beer in the pressure cooker and pressurise for 20 minutes. Allow the pan to de-pressurise, then when it is safe to do so, add the potatoes, the remaining 250 ml beer and another ½ litre of water, or enough liquid to cover everything. Pressure cook for another 20 minutes. The meat should be falling apart and tender whilst the chunks of Maris Pipers should retain their shape. The King Edwards should be falling apart. You can help them on their way by crushing some of them with the back of a wooden spoon and then stirring in the resultant mush, if you want a thicker stew.
  • If you wish to cook on top of the stove, just throw everything into your pan, bring to the boil and then simmer very gently until the meat is tender, probably for at least an hour or it could take 2 hours or more.
  • You need to add enough liquid to just cover the meat and vegetables, so you may need to adjust the quantity of liquid depending on the size of your pan.
  • If you are cooking in the oven, again it will probably take at least an hour until the meat is tender, cooking at Gas 4, 180 °C, 350°F.
  • Serve with beetroot, pickled red cabbage and crusty bread. And beverage of your choice.
Keyword beef, lamb, stew