Me Mas Scouse
Experience a taste of tradition with "Me Mas Scouse," a hearty and comforting stew that’s a true classic of Liverpool cuisine. This rich and flavorful dish combines tender chunks of lamb or beef stewing meat with potatoes, carrots, and onions, simmered slowly in a savory beef or vegetable stock. What sets this recipe apart is its clever technique: half the potatoes cook down to create a luxuriously thickened broth, while the other half hold their shape for a satisfying texture. Enhanced with a fragrant bay leaf and perfectly seasoned with salt and black pepper, this one-pot wonder is the ideal meal for chilly days. Serve it piping hot with crusty bread or tangy pickled red cabbage for an authentic scouse experience everyone will adore. Perfect for family dinners or meal prep, this simple yet soul-warming recipe is destined to become a household favorite.
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Recipe Information
Ingredients
- 500 grams lamb or beef stewing meat
- 500 grams potatoes
- 300 grams carrots
- 1 large onion
- 1 liter beef or vegetable stock
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons oil for browning
Instructions
Peel and chop the potatoes into roughly 2cm cubes. Set half of the potatoes aside to cook down and thicken the broth, and the other half to retain their shape in the stew.
Peel and chop the carrots into thick chunks, and finely dice the onion.
Heat the oil in a large pot over medium-high heat. Add the stewing meat and brown on all sides. Remove the meat and set aside.
In the same pot, sauté the onions until softened and translucent, about 5 minutes.
Add the browned meat back into the pot, followed by the carrots, half of the potatoes, and the stock. Stir to combine.
Add the bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and cover with a lid. Simmer gently for 90 minutes, stirring occasionally.
After 90 minutes, add the remaining potatoes to the pot. Continue to simmer for another 30 minutes or until the meat is tender and the potatoes have cooked through.
Taste and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf before serving.
Serve hot with crusty bread or pickled red cabbage for an authentic experience.
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.0 g | 169% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 6609 mg | 287% | |
| Total Carbohydrate | 161.4 g | 59% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 31.7 g | ||
| Protein | 114.6 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 5563 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
