Prepare a stew from Liverpool
This historic stew has nearly as many variations as neighborhoods in Liverpool.
- 2-3 lb. chuck roast
- ¼ cup flour
- ½ tsp. salt
- ½ tsp. pepper
- 1 tbsp vegetable oil
- 1 tbsp butter
- 2 large sweet onions
- 2 lbs. russet or Idaho potatoes
- 4 medium carrots
- 2 small turnips optional
- 1 sprig thyme leaves
- 64 fl oz vegetable stock
- 1 bottle bitter optional (for Liverpool Football Club fans)
- 1 container pickled red cabbage or pickled beets
- Rinse vegetables in colander.
- Chop the onions, dice the potatoes, slice the carrots, and dice the turnips (if using) roughly, remove individually to bowls.
- Combine the flour, salt, and pepper in the pie plate.
- Cut the chuck roast into bite-sized chunks, then dredge well in the flour mixture.
- Warm the oil and butter in the dutch oven over a medium heat.
- Add the beef chunks, in phases if necessary, and throughly brown.
- Remove the browned beef to another pie plate.
- Scrape up the fond, and soften the chopped onion for about 4-5 minutes, adding more oil if necessary.
- Add in the diced potato, and sauté for another 4 minutes.
- Return the beef chunks to the pot and scrape up any additional fond that has accumulated.
- Then add enough vegetable stock (substituting the bottle of bitter if you like) to completely cover (about 1.5 quarts), add the sprig of thyme, bring to a boil, then turn down to simmer.
- Simmer for about 60 minutes, or until the beef chunks and potatoes are tender.
- Add the carrots and turnips, and more stock if necessary, and continue to cook until they are done.
- Adjust the seasonings, then serve in bowls with the pickled cabbage (or beets), warm crusty bread, and butter.
- Instead of chuck roast, you can use a top sirloin roast or any type of roast you prefer.
- Potatoes can be any starchy potato (russet, Idaho, etc.)
- I prefer using low- or no-sodium vegetable stock. Using low- or no-sodium chicken or beef stock results in a richer, heavier flavor.
- Low- or no-sodium stock allows you to control the saltiness of the dish.
- When dicing the potato, make some of the pieces quite small so they “melt” into the liquid, helping thicken it.
- Liverpool Football Club suggested a bottle of bitter for the ultimate Scouse. My Scouse friends prefer plain stock.
- Either shredded pickled red cabbage or shredded pickled beet can be used with the stew.
Sodium: 1216mgCalcium: 70mgVitamin C: 16mgVitamin A: 5667IUSugar: 9gFiber: 4gPotassium: 1096mgCholesterol: 82mgCalories: 410kcalTrans Fat: 1gSaturated Fat: 8gFat: 16gProtein: 26gCarbohydrates: 38gIron: 4mg
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