4-6 ½ pound beef stew meat ½ pound breast of lamb 1 large onion 1 pound carrots 5 pounds potatoes 2 broth cubes 2 teaspoons vegetable oil worcestershire sauce. Add the diced and peeled carrot swede and half of the potato followed by bay leaves and the sprig of thyme.

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Heres how to make lamb scouse.

Traditional scouse recipe. Cover and cook in the oven for an hour. Plate up add pickled cabbage or pickled beetroot and serve with hot crispy French bread and butter. Add the bitter and boil until the liquid has reduced by half.

Add to the casserole dish with salt and a generous. The meat onions carrot and half of the potatoes in the pan just before adding the water and stock. Reheat scouse in a pan not in a microwave.

The only ingredients in Scouse are water onion potato beefmince carrots and about 45 Oxo cubes. Towards the end of the cooking time par-boil the potatoes for about 5 - 10 minutes. Add the onions and carrots and fry for a further 3-4 minutes until softened and golden then remove from the heat.

These days it gets made with lean lamb or beef but I reckon the scraggy mutton gives the best flavour. Browning the meat in a pan beforehand and adding a dash of Worcester sauce. Scouse is a traditional stew from Liverpool made with beef or mutton carrots and potatoes and was once a staple meal for working class Liverpudlians as its cheap filling and really tasty.

HeeaPark Korean Billy - YouTube. How to make lamb scouse SCOUSE is a traditional Liverpudlian dish that isnt unlike a stew. Then add in the beef stock bring to the boil and simmer for 30 minutes.

Butter an ovenproof. Half a pound of stewing steak cut into large cubes half a pound of lamb breast cut into large cubes 1 large onion peeled and cut into chunks 1 pound of carrots peeled and coined. Peel and chop the potatoes and carrots into roughly 2cm.

Both my parents are from Liverpool and when I was a child my mum would make up a batch of Scouse and it. We popped a loaf of crusty bread in the oven for about 5 minutes to warm it up. How to Cook Scouse Liverpools Traditional Food Scouse Tutorial feat.

Cut the meat into chunks peel and chop the onion and throw them into a big pan with the stock and the pepper. Add the lamb and kidneys and fry for 2-3 minutes until golden. Scouse keeps at least 4 days in the fridge and 4 to 6 weeks in the freezer.

Heat the oil in a large frying pan over a high heat. Toss with the flour in a heavy-based pan so that the meat gets coated. Chop the lamb into roughly 2cm pieces.

If playback doesnt begin shortly try. Method Preheat the oven to 180C355FGas 4. Cut 500g of potato into small cubes and place on top of the meat - this will dissolve and thicken the sauce by the end.

This is essentially a peasant dish so the meat would traditionally be the cheapest cuts of mutton - bony fatty scraggy. Add in the rest of the potato and simmer for an hour and a half until the meat is tender. Place all the browned lamb in large pan along with any juices.

Pouring lots of water in to cover all the vegetables.

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