Lobscouse (also known as Scouse)

Posted on October 24, 2010
Filed Under Food & Drink | Leave a Comment

This is a dish I have eaten regularly as a child and is most welcome on a cold winter night.

Ingredients
serves 4-6

  • 1/2 pound of stewing steak
  • 1/2 pound of breast of lamb
  • 1 large onion
  • 1 pound of carrots
  • 5 pounds of potatoes
  • 2 OXO cubes (beef stock cubes)
  • 2 teaspoons of vegetable oil
  • Salt & Pepper
  • water

    • Cooking instructions
    cooked slowly for approx. 4 hours

    Dice the meat into large cubes & lightly brown in the vegetable oil.

    Place meat into a large saucepan, chop onion into large chunks and add to the meat. Add sliced carrots and 1 pound of finely chopped potatoes.

    Half fill saucepan with cold water and then crumble the stock cubes into the water. Add salt & pepper to season.

    Simmer for 2 hours, stiring occasionally. Peel the remaining potatoes and chop roughly, add these to the saucepan and simmer for another 2 hours.

    Serve hot with crusty bread.

    The Scouse can be made in advance and kept covered & refrigerated for up to 2 days and reheated in a saucepan.

    The dish usually tastes better after being reheated.

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