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Scouse is a lamb or beef stew that is commonly eaten throughout northern Europe. It became popular among sailors in seaports in Liverpool in the 1800s. The dish is a staple in the city and explains why Liverpool’s natives are known as Scousers. Express.co.uk talks you through BBC Good Food’s lamb scouse recipe.
- 500g lamb neck fillet, cut into chunky piece
- 1 tbsp plain flour
- 3 tbsp vegetable oil, plus more if needed
- 1 large onion, chopped
- 4 carrots, cut into chunks
- 350g turnip, cut into chunks
- 250ml bitter ale (we used Cains Finest)
- 250ml chicken stock
- 2 bay leaves
- 2 thyme sprigs
- 2 beef stock cubes
- 500g potatoes, cut into chunks
- Pickled red cabbage or cooked beetroot, to serve (optional)
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Toss the lamb pieces in flour and season well.
Heat 1 tbsp oil in a large flameproof casserole dish over a high heat.
Working in batches, brown the lamb on all sides, adding more oil if needed. Set aside on a plate.
Turn down the heat to medium and pour in 2 tbsp oil, tip in the onion, carrots and turnips.
Add a pinch of salt and cook for 8 minutes until softened and coloured.
Return the meat to the dish along with the ale, stock and herbs.
Crumble in the stock cubes and season well.
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Bring to the boil, then reduce the heat to a simmer, sitting the potatoes on the top of the stew.
Cook for 2 hours until the meat is tender and the potatoes are soft.
Serve with pickled cabbage or beetroot, if you like.
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