#TravelLodgeFoodies: Warren Cooks Scouse

We are big fans of home cooking in our house. We tend to cook from scratch (almost) every night. On the odd occasion we will go out for tea or grab a quick takeaway but general it is home-cooked food. I like to think I have quite a large variety of recipes up my sleeve. I enjoy cooking and love to try out new recipes. I love that our kids eat fresh fruit and vegetables (as well as the occasional treat of course!) We were delighted to be asked to be Liverpool  #TravelLodgeFoodies. Travel Lodge challenged us to cook one of our favourite regional dishes. I was really looking forward to this. I have a lot of recipe books, but I also love just home cooked comfort food – this is mostly what we eat.

However, as this was a regional cooking project, I decided to hand the baton over to Warren, who said he would like to cook a Scouse. Now I can cook Scouse, I do it now and again. It really is a great winter dish, however, I didn’t think there would be any point in me (a Mancunian) cooking the traditional Scouse dish when I live with a real Scouser! So I left Warren to it. He also enjoyed getting the kids involved with the cooking. I have added the recipe below. The dish served 5 of us so I have not put amounts on the recipe – you can just add more potatoes or meat to your taste – that’s the beauty of classic dishes you just make them as to how you and your family like them!

Alice loved getting involved in the cooking 

And the eating of course!

Warren’s Scouse Recipe

Potatoes

Carrots

Stewing Beef

Onions

Beef Stock

Method

1.       Lightly fry the beef with the onion, just until the meat is sealed.

2.       Cover the meat with water in a huge pan and add beef stock cubes and a bay leaf, salt and       pepper. Tip: Cut some very small potatoes, these ones will boil into the sauce to make the       Scouse thick.         

3.       Leave to simmer for 3 hours.
4.       Peel and cube potatoes and carrots. 

5.       Add potatoes and carrots to the stock and boil for 20 minutes.

You can add salt, pepper, more stock as required. Just make sure that the pan stays topped up with the water and you will end up with a lovely thick stew. Warren served this with hot buttered crusty bread. We loved this dish. Thanks Travel Lodge for inspiring us to write this post!