This old-fashioned recipe for Liverpool Scouse has been passed down for generations. Made with both lamb and beef, this easy stew recipe is the perfect family meal for a cold winter's night. Our recipe also features a rich medley of vegetables that, when combined with the meat, help to achieve a rich and hearty flavor. After searing the meat on the stovetop, simply combine all of the ingredients into one large pot or Dutch oven and cook for four hours. The aroma that wafts through your home as it cooks all afternoon is almost as comforting as the dish itself! This stew recipe will quickly become a family favorite.
Serves6 to 8 servings
One Pot MealYes
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Gluten-free, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureMeaty, Rich, Savory
- 2 pounds leg of lamb, cubed, fat removed
- 1 pound stewing or braising steak, cubed, fat removed
- 1 tablespoon Olive oil
- 2 pints beef stock, plus extra hot water for topping up (2 cups)
- 3 yellow onions, peeled and sliced
- 2 pounds gold potatoes, peeled and sliced
- 2 pounds mixture of carrots, parsnips and rutabaga, peeled and cubed
- 1 tablespoon fresh thyme, plus 2 sprigs fresh thyme
- Salt and pepper to taste
Preheat the oven to 325 F.
Sear lamb and beef cubes quickly in an iron skillet, turning often over high heat, in olive oil. As meat begins to brown, add onions, and cook for 5 minutes. Stir often.
Pour into a Dutch oven and add all other ingredients (except salt and pepper). Add enough hot water to just cover all ingredients. Cover with lid and cook in the center of the oven for approximately 4 hours.
Taste and add salt and pepper as necessary. Serve and enjoy!
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