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Rita's Posh Scouse
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Rita's Posh Scouse

By alfielewis (GoodFood Community)
Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8
A modern version of Liverpool's 'national' dish. Perfect warming stew for cold Saturdays.
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Ingredients

  • 650g lamb neck fillets cut into large chunks
  • 650g lamb leg steaks cubed
  • 2 tbsp plain flour
  • 1 large onion
  • 2kg Maris Piper potatoes
  • 400g chartenay carrots
  • 300g baby carrots with green shoots still on
  • 3 large tomatoes
  • 2 bay leaves
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 500ml beer (I use Abbot ale)
  • 500ml water
  • 2 beef stock cubes (I use Kallo)
  • vegetable oil
  • 2 tbsp chopped fresh parsley
  • sea salt
  • white pepper
  • butter

To serve:

  • pickled red cabbage
  • pickled onions
  • crusty white bread and butter

Method

  • STEP 1
    Dust the lamb in flour. Fry in oil in a large pan on a medium heat until browned on all sides. Do this in 4 or 5 batches, placing each browned batch onto a plate.
  • STEP 2
    Place all the browned lamb in large pan, along with any juices. Cut 500g of potato into small cubes and place on top of the meat - this will dissolve and thicken the sauce by the end. Quarter the onion and add. Tie the bay leaf, rosemary and thyme together with string and add.
  • STEP 3
    Add the chartenay carrots and tomatoes. Pour in the beer, water and stock cubes. Season generously.
  • STEP 4
    Put on a low hob for 2 hours, stirring every 30 mins. After 2 hours add the rest of the potatoes, which you have cut to the size of large roasties. Add the baby carrots and place back on the lowest heat for a further 1.5 hours. At the end, remove the stringed herbs and discard.
  • STEP 5
    Serve in small bowls with a sprinkling of chopped parsley and a knob of butter. Serve with crusty white bread and pickled red cabbage or pickled onions. The dish is enjoyed more if eaten while speaking in the scouse accent. Enjoy!

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Overall rating

Rating: 5 out of 5.3 ratings
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