Scouse

A hearty and cheap stew, that’s easy to make and is my go to dish to make and

freeze on weeknights. This dish is really flexible and goes with virtually any

vegetables you’ve got in your cupboard. Originated around Stoke and Liverpool as

Lobscouse and later split into the dishes Lobby and Scouse.

⏲️ Prep time: 10 min

🍳 Cook time: 30 min

🍽️ Servings: 4

Ingredients

beef mince

a white onion

garlic

bayleaf

potatoes

carrots

beef stock ~1 pint

beef gravy granules

parsnips(optional)

swede(optional)

cabbage(optional)

Directions

1. Finely dice the onions and garlic. Chop the carrots, potatoes, parsnips

and/or swede into a uniform size.

2. Fry the diced onion with a bit of oil until brown, in a deep pot. Then

quickly fry the garlic (until you can smell it).

3. Add the mince whole and sear (flipping to sear the other side before breaking

up).

4. Once the mince is properly browned, Pour in the beef stock.

5. Add your root vegetables now, along with your bayleaf, salt and lots of

pepper.

6. Leave to boil for about a half hour then remove the bayleaf. Adding the

cabbage half way through.

7. Stir in the gravy granules until you get the thickness you want and Serve.