Scouse stew (simply called Scouse) originated in Liverpool in the 18th century and is adapted from the sailors dish called Lobscouse that was common across Northern Europe. A relatively cheap and hearty dish for all to enjoy. As you may already know (or have guessed) this is where the Liverpudlians get their nickname of Scousers from!
Portions: 3-4
Ingredients
- 400g Diced Lamb
- 1 tbs Plain Flour
- 20ml Olive Oil
- 1 Onion (cut in to wedges)
- 2 Carrots (chopped in to chunks)
- Approx 300ml Lamb Stock (you need enough to cover the meat and veg when they are added)
- 1tbs Worcestershire Sauce (not for me thanks, but if you like it then add it)
- 400g Potatoes (cut in to large chunks)
- Salt and Pepper to taste
Equipment
- Pressure Cooker
- Chopping Board
- Knife
Instructions
- Pat the diced lamb dry with some kitchen roll
- Put the flour in a bowl and add the lamb - coat the lamb in the flour
- Heat the oil and brown the lamb (if you have saute function on your pressure cooker then you can use that but I like to use a frying pan)
- Remove the lamb and set aside
- Saute the onion in the remaining juices (add more oil if required)
- Add the lamb and onions back to the pot (or just the lamb if you sautéed them in your pressure cooker)
- Pour in the stock
- Pressure Cook on High for 20 minutes
- Release the pressure
- Add the vegetables
- Pressure Cook on High for 20 minutes
- All the pressure to release naturally
- The potatoes should be falling apart, so using a spoon break a few of them down a bit (this will thicken the stew)
- Stir and enjoy!
Serving Suggestion(s)
Serve with crusty bread and butter or enjoy on it's own!
There's not much I can do to make a stew look delicious as it is what it is, but trust me this takes a lot, lot better than it looks!
