Pan of Scouse (stew)

Slow cooked

Ingredients:

300/400g Beef

300/400g Lamb

New Potatoes (1 small bag)

2 Carrots

2 Celery sticks

2 Garlic cloves

1 Onion

500/600 Beef stock (more if needed)

Salt and Pepper

Method:

Chop/dice both meats (if it’s not already)

Finely chop the carrots, onion, garlic and celery. Fry off the onions, garlic and both meats for about 5/6 minutes. Season with salt and pepper and add a good splash of Worcestershire sauce. Add it to the slow cooker with the rest of the ingredients including hot beef stock. Season well with salt and pepper and extra Worcestershire sauce if needed

Let the Scouse (stew) cook for as long as you can until the meat has all broken down. minimum of 3/4 hours (much longer for best results)

Serve with Red Cabbage (the Scouse way) apparently. Rustic Bread or like I did myself with home made Yorkshire puddings