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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 3 |
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This is quick, easy, healthy and cheap to make and is sure to sooth on a cold winters night. Serve with lots of pickled beetroot or red cabbage. Traditionally made with leftover meat from a sunday roast, Scouse is a traditional regional stew from Liverpool, UK. I think this is every bit as satisfying as the full version and tastes even better the next day Ingredients:
2 large carrots, chopped |
2 large potatoes, chopped |
1 large onion, chopped |
1/2 beef stock cube |
1 (14 ounce) can of steak in gravy |
1 teaspoon mixed herbs |
salt |
pepper |
Directions:
1. Put the veg in a pan with enough water to just about cover them
2. Bring to the boil, sprinkle over the stock cube, lower the heat and simmer with a lid half on for 30 minutes.
3. Add the can of steak along with the herbs salt and pepper to taste.
4. Bring back to the boil, cook for a few minutes more. It should be quite thick and not watery at all.
5. Serve with pickled beetroot or cabbage and slices of bread.
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