The colder weather is on its way and we’re dusting off our recipe books and planning some tasty casseroles and stews.
Slow-cooked meats warm the soul and we love this time of year as it’s a great excuse to indulge.
Our Winter brochure launces next week and one of the recipes included in it is our take on Scouse, the traditional Northern stew.
Lobscouse was a lamb-based dish traditionally eaten by sailors all across Northern Europe and Scandinavia, and it was brought to England via Liverpool, home to the famous docks and a place where foreign sailors often stayed.
The name was shortened to Scouse, and such was the popularity of it in Liverpool that the locals became known as ‘Scousers’; a name which has stuck.
Scouse isn’t a set dish and there are many variations, but they all generally contain lamb, potatoes and carrots, slow cooked until soft and tender.
Our version of Scouse was given to us by our customer Claire Thompson, and her recipe uses beef instead of lamb, just to make it a bit more posh.
Posh Scouse (serves 6)
1kg Diced Beef
4 Bay Leaves
3 large Carrots, in large chunks
3 Potatoes, in large chunks
2 Leeks, chopped
2 Celery Sticks, chopped
1 tbsp Olive Oil
4 Bay Leaves
2 tbsp Tomato Puree
2 tbsp Brown Sauce
2 tbsp Worcester Sauce
1 tbsp Brown Sugar
700ml Beef Stock
1. Fry the diced beef in olive oil until brown and sealed, then put in a large saucepan.
2. Put all of the chopped vegetables and the bay leaves on top of the beef.
3. Add the tomato puree, brown sauce, Worcester sauce, and sugar to the beef stock, then pour the mixture over the vegetables and meat.
4. Season, then bring to the boil. Cover and reduce the heat and leave to simmer for 3 hours until the beef is tender and the vegetables are soft and cooked through.
Brown the meat then add all other ingredients (only using 350ml of stock) and cook for 8 hours on Low.
Brown the meat then add all other ingredients, place in a casserole dish with a lid for 4 hours at 160C/140C fan/ Gas Mark 3.
If you want to be really posh, sprinkle with chopped parsley before serving.
Serve with crusty bread.
26th October 2017