Scouse dish-How did you make this

 Scouse is a traditional dish from Liverpool, England, and is considered the city's signature dish. It is a type of stew that is typically made with beef or lamb, root vegetables, and potatoes. The dish has been around for over 200 years and is said to have been a favorite of sailors who would eat it while docked in Liverpool. Today, Scouse is still enjoyed by many in Liverpool and beyond.


The origins of the name "Scouse" are not entirely clear, but it is thought to have come from the word "lobscouse," a Norwegian sailor's stew made with meat, vegetables, and hardtack (a type of biscuit). Over time, the recipe evolved, and Scouse became a favorite of Liverpudlians.


To make Scouse, you will need:


1 lb of stewing beef or lamb, cut into small cubes


2 onions, chopped


2 cloves of garlic, minced


4 carrots, peeled and chopped


4 parsnips, peeled and chopped


4 potatoes, peeled and chopped


2 tbsp of tomato puree


1 bay leaf


1 tsp of thyme


1 tbsp of Worcestershire sauce


Salt and pepper to taste


Beef or lamb stock


Method:


Heat some oil in a large pot or Dutch oven over medium heat. Add the beef or lamb and brown on all sides.


Add the onions and garlic to the pot and cook until softened.


Add the carrots, parsnips, and potatoes to the pot and stir to combine.


Mix the tomato puree with some water to make a paste and add it to the pot.


Add the bay leaf, thyme, Worcestershire sauce, salt, and pepper to the pot.


Pour in enough stock to cover the vegetables and meat.


Bring the mixture to a boil, then reduce the heat and simmer for 1-2 hours, or until the meat is tender and the vegetables are cooked through.


Adjust the seasoning as necessary and serve hot with crusty bread.


Some variations of Scouse include adding other root vegetables such as turnips or rutabagas. Some recipes also call for the addition of barley or other grains to thicken the stew. Others suggest serving Scouse with pickled red cabbage or beetroot on the side.


Scouse is a hearty and comforting dish that is perfect for cold winter days. It is a great way to use up leftover meat and vegetables, and it can be easily adapted to suit different tastes and preferences. Whether you're a born-and-bred Liverpudlian or just looking to try something new, Scouse is definitely worth a try.


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