diced stewing beef

I first cooked this typical liverpudlian dish a few years ago. I cooked it in my biggest pot and at the end of the cooking I had to split it in two pans and was struggling to keep it from sticking to the bottom. My friend pat (RIP) lent me a slow cooker and I was a convert ever since. She will always be remembered

Slow Cooker Pat's Scouse

onion, chopped

stewing beef

diced lamb

olive oil

black pepper

carrots diced

parsnips chopped

potatoes, half finely cubed and the rest roughly chopped

beef stock cubes

water

worcestershire sauce

Soften the onion in a bit of oil. Transfer onion to slow cooker - crockpot

Brown the lamb and the beef in the oil from cooking onions. Add freshly ground black pepper and a dash of worcestershire sauce. Cook till sealed. Transfer to the Slow cooker - crockpot

Sautee carrots and parsnip in leftover fat. Transfer to slow cooker.

Cube part of the potatoes very finely and add to the Slow cooker - crockpot

Sprinkle with beef stock cube and add enough water to nearly cover potatoes. Cover and cook on low for 2-3 hours

Chop rest of potatoes in bigger chunks and add to slow cooker - crockpot. Cook for another 2-3 hours.

You can taste and add a bit more seasoning to your taste and maybe a further dash of worcestershire sauce.

The typical scouse used to be accompanied by red cabbage and pickled beetroot. I suggest any sort of pickles you like will go fabulous. I am planning to have a taste of my first batch of the green beans I pickled back in September.

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Slow Cooker Pat's Scouse

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