English scouse stew
310 cals, 28p, 24c, 9f (per meal)
1 tbsp (15mL)
1 tbsp (15mL)
3 cup(s) (mL)
2 cup, chopped (178g)
2 medium (2+-1/4" to 3-1/4" dia.) (426g)
2 large (144g)
1 large (150g)
1 lbs (454g)
1
Heat oil in a large pot over medium heat. Add onions and cook until softened, 5-7 minutes.
2
Add in stew meat with some salt and pepper and cook until beef is browned all over.
3
Add carrots and cabbage and cook, stirring occasionally, for 3-5 minutes.
4
Mix in potatoes, broth, and worcestershire sauce. Bring to a boil, reduce heat, and simmer, covered, for 30 minutes to 2 hours. The stew is ready once beef is cooked and veggies are tender, however, the longer you let it simmer, the more tender and delicious it becomes.
5
Season to taste with salt and pepper and serve.