Ingredients
Serves 4-6

• 1/2 pound of stewing steak
• 1/2 pound of breast of lamb
• 1 large onion
• 1 pound of carrots
• 5 pounds of potatoes
• 2 OXO cubes (beef stock cubes)
• 2 teaspoons of vegetable oil
• Salt & Pepper
• Water

Cooking Instructions
Cooked slowly for approx. 4 hours

Dice the meat into large cubes & lightly brown in the vegetable oil.

Place meat into a large saucepan, chop onion into large chunks and add to the meat. Add sliced carrots and 1 pound of finely chopped potatoes.

Half fill saucepan with cold water and then crumble the stock cubes into the water. Add salt & pepper to season.

Simmer for 2 hours, stiring occasionally. Peel the remaining potatoes and chop roughly, add these to the saucepan and simmer for another 2 hours.

Serve hot with crusty bread.

The Scouse can be made in advance and kept covered & refrigerated for up to 2 days and reheated in a saucepan. The dish usually tastes better after being reheated.