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“This is quick, easy, healthy and cheap to make and is sure to sooth on a cold winters night. Serve with lots of pickled beetroot or red cabbage. Traditionally made with leftover meat from a sunday roast, Scouse is a traditional regional stew from Liverpool, UK. I think this is every bit as satisfying as the full version and tastes even better the next day”
READY IN:
40mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the veg in a pan with enough water to just about cover them
  2. Bring to the boil, sprinkle over the stock cube, lower the heat and simmer with a lid half on for 30 minutes.
  3. Add the can of steak along with the herbs salt and pepper to taste.
  4. Bring back to the boil, cook for a few minutes more. It should be quite thick and not watery at all.
  5. Serve with pickled beetroot or cabbage and slices of bread.

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