Beef Scouse

Beef Scouse

A hearty Liverpudlian meal filled with root vegetables and beef that feels like a nice warm hug.
cooking time imageCooking time - 155 mins
serves imageServes - 4
difficulty imageDifficulty - easy peasy

Ingredients

  • 500g/17.6oz beef
  • 1 tbsp plain flour
  • 3 tbsp vegetable oil
  • 1 large onion
  • 4 carrots
  • 250ml/8.5fl. oz bitter ale 
  • 250ml/8.5fl. oz chicken stock
  • 2 bay leaves
  • 2 thyme sprigs
  • 2 beef stock cubes
  • 500g/17.6oz potatoes
  • Pickled red cabbage or cooked beetroot, to serve (optional)

Method

  • In your Jean Patrique Plastic Mixing Bowl (small), toss together the beef and flour. 
  • Add some 1 tbsp of oil to your Whatever Pan and sear the flour-coated beef on high-heat in batches until browned on all sides. Set aside on a plate.
  • Reduce the heat to medium and pour in the remaining oil into your Whatever Pan. 
  • Fry the onion and carrots until softened.
  • Return the beef to your pan. Add the ale, stock, herbs and crumble in the stock cubes. Season well.
  • Bring to a boil, then reduce the heat to a simmer.
  • Place the potatoes on top of the stew. Cook for at least 2 hours until the meat is tender and the potatoes soft.
  • Plate and serve with some pickled red cabbage or cooked beetroot. Enjoy!

Ingredients

  • 500g/17.6oz beef
  • 1 tbsp plain flour
  • 3 tbsp vegetable oil
  • 1 large onion
  • 4 carrots
  • 250ml/8.5fl. oz bitter ale 
  • 250ml/8.5fl. oz chicken stock
  • 2 bay leaves
  • 2 thyme sprigs
  • 2 beef stock cubes
  • 500g/17.6oz potatoes
  • Pickled red cabbage or cooked beetroot, to serve (optional)

Method

  • In your Jean Patrique Plastic Mixing Bowl (small), toss together the beef and flour. 
  • Add some 1 tbsp of oil to your Whatever Pan and sear the flour-coated beef on high-heat in batches until browned on all sides. Set aside on a plate.
  • Reduce the heat to medium and pour in the remaining oil into your Whatever Pan. 
  • Fry the onion and carrots until softened.
  • Return the beef to your pan. Add the ale, stock, herbs and crumble in the stock cubes. Season well.
  • Bring to a boil, then reduce the heat to a simmer.
  • Place the potatoes on top of the stew. Cook for at least 2 hours until the meat is tender and the potatoes soft.
  • Plate and serve with some pickled red cabbage or cooked beetroot. Enjoy!

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