Scouse

900g (2lb) Neck of Lamb
450g (1lb) Stewing or Braising Steak
900g (2lb) Potatoes
900g (2lb) Carrots, Parsnips or Swede (or a mixture)
600ml (1 pint) Beef Stock
3 Onions
1 tbsp Fresh Thyme
Worcester Sauce
Oil
Salt and Pepper

Pre-heat oven to 170°C: 325°F: Gas 3.
Trim excess fat from the meat and cut into cubes.
Peel and slice the onions and potatoes.
Peel and cube the root vegetable(s).
Heat the oil to a large heavy based saucepan.
Add the meat and quickly seal, turning frequently.
When lightly browned, add the onions cook for 5 minutes stirring frequently.
Transfer to an ovenproof casserole dish.
Add the root vegetable(s), potatoes, stock (add extra if required), thyme, Worcester sauce and pepper, to taste.
Cover and cook for 4 hours or until the vegetables are cooked.
Taste, adjust seasoning.

Serves: 6

Note: This is just one of the many recipes for Scouse or Lobscouse, there are so many variations that I do not claim this to be the definitive recipe.

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Scouse

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