Entree: United Kingdom – England - North – Scouse (Hearty slow-cooked beef and root vegetable stew from Liverpool)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1–1.5 inch (2.5–3.8 cm) chunks
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, roughly chopped, about 10 oz (285 g)
- 4 medium carrots, sliced into 1-inch (2.5 cm) pieces, about 12 oz (340 g)
- 2 large potatoes, peeled and cut into large chunks, about 1.5 lb (700 g)
- 1 small swede (rutabaga), peeled and cut into chunks, about 1 lb (450 g)
- 2 tbsp (30 g) tomato paste
- 2 cups (16 fl oz / 480 ml) beef stock
- 1 tbsp (15 ml) Worcestershire sauce
- 1 bay leaf
- 1 tsp (2 g) dried thyme
- 1/2 cup (100 g) pearl barley (optional)
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper

Instructions

1. Brown and build base: Heat oil in a large heavy pot over medium-high heat. Season beef chunks with salt and pepper and brown in batches until deeply colored; remove and set aside. Reduce heat to medium, add onions and cook until softened and lightly caramelized, about 8 minutes. Stir in tomato paste, cook 1 minute, then return beef to the pot. Add carrots, swede, pearl barley if using, bay leaf, thyme, Worcestershire sauce, and beef stock; bring to a simmer.
2. Simmer and finish: Partially cover and simmer gently on low for about 1.5–2 hours until beef is very tender. Add the potatoes in the final 30–40 minutes so they break down slightly and thicken the stew. Remove bay leaf, taste and adjust seasoning. Serve hot with pickled red cabbage or crusty bread.