Scouse for all!

I've decided to make Scouse after my trip to Liverpool last weekend. I checked for recipes online to find that they all have one or two ingredients that I'm sure the place I had didn't add to. So I combined recipes from two sources to make my own concoction. So here goes!

Scouse served with a mini baguette

Ingredients:

450 grams of Stewing Beef, large cubes
2 Tbs of cooking oil (vegetable cooking oil)
Salt and pepper
2 bay leaves
pinch of dried thyme ( few specs)
300 ml beef stock concentrate
200 ml of water
1 large onion, quartered or diced
3 large potatoes, quartered
4 large carrots, chunky slices or large dices (depending how you like it)

Method:

• Add  generous amounts salt and pepper to taste to the meat. Heat oil to about medium heat. Brown the meat evenly. 
• Once the meat is browned on all sides tip in the chopped or quartered onions. Cook for 5 mins.
• Then pour in the stock and water and allow to simmer (mini bubbles) with bay leaves and thyme for 1 1/2 hours with the lid on. If you like you can add a few pieces of diced potatoes to allow to simmer with the meat (this will give good texture to the end of the scouse) 
• After this step, add the potatoes and carrots and allow to simmer without the lid for another hour. This is to reduce the liquid of the stew. Check every now and again to see that it doesn't dry out. You can add a little water to prevent drying out.
• Once ready serve in soup bowl with a petite pain.