← Back to Search Results stewing British, English
liverpool-scouse

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Northern Europeans first brought scouse (what was then called labskause) to England. Over the years its name shortened to scouse.

Yield : 6 to 8 servings

Ingredients

  • 2 lb leg of lamb, cubed, fat removed
  • 1lb stewing or braising steak, cubed, fat removed
  • Olive oil
  • 1 pint beef stock, plus extra hot water for topping up
  • 3 onions, peeled and sliced
  • 2 lb potatoes, peeled and sliced
  • 2 lb mixture of carrots, parsnips and Swede, peeled and cubed
  • 1 tbsp fresh thyme
  • Salt and pepper

Directions

Preheat the oven to 325 F.

Sear lamb and beef cubes quickly in an iron skillet, turning often over high heat, in a little oil. As meat begins to brown, add onions, and cook for 5 minutes. Stir often.

Pour into a casserole 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


© 2014 Jon Ashton

Note from Cookstr's Editors

Nutritional information is based on 8 servings, including 1/8 teaspoon of added salt per serving and 2 tablespoons of olive oil.

 

Nutritional Information

Nutrients per serving (% daily value)

586kcal (29%)
46mg (5%)
26mg (43%)
1mcg RAE (0%)
1058mg
69mg
33g
3g
3g
24g
121mg (40%)
519mg (22%)
16g (79%)
39g (61%)
4mg (23%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

spice Spice
by Ana Sortun
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
living-raw-food Living Raw Food
by Sarma Melngailis
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
big-fat-cookies Big Fat Cookies
by Elinor Klivans
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
martin-yans-china Martin Yan's China
by Martin Yan
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?