Traditional Scouse Stew

Ingredients

• 500g (1.1 lb) beef or lamb, cubed 500g (1.1 lb) beef or lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, chopped 2 onions, chopped
• 3 carrots, peeled and sliced 3 carrots, peeled and sliced
• 4 potatoes, peeled and diced 4 potatoes, peeled and diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the onions and cook until they become translucent.
3. 3.
   Add the beef or lamb cubes and brown them on all sides.
4. 4.
   Stir in the tomato paste and cook for a minute to enhance the flavor.
5. 5.
   Add the carrots, potatoes, bay leaves, and dried thyme to the pot.
6. 6.
   Pour in the beef or vegetable broth, ensuring that the ingredients are fully covered.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Bring the stew to a boil, then reduce the heat to low and let it simmer for 2-3 hours, or until the meat is tender and the flavors have melded together.
9. 9.
   Remove the bay leaves before serving.
10. 10.
    Serve hot and enjoy the comforting flavors of Traditional Scouse Stew.

Treat your ingredients with care...

• Beef or lamb — For the best results, choose lean cuts of meat and trim any excess fat before cubing. This will ensure a tender and flavorful stew.
• Tomato paste — Use a good quality tomato paste to enhance the depth of flavor in the stew.

Tips & Tricks

• For an extra layer of flavor, you can add a splash of Worcestershire sauce or a dash of balsamic vinegar to the stew.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 15 minutes of cooking.
• Leftover Scouse stew tastes even better the next day as the flavors continue to develop. Store it in the refrigerator and reheat gently before serving.

Serving advice

Traditional Scouse Stew is traditionally served with crusty bread or buttered toast. The bread can be used to soak up the flavorful broth and add an extra element of texture to the meal.

Presentation advice

Serve the Scouse stew in deep bowls, allowing the rich broth to be the star of the dish. Garnish with a sprinkle of fresh parsley or thyme leaves for a pop of color.