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Scouse stew

Bryn Williams from Market Kitchen
Welshman Bryn Williams shares his recipe for a Liverpool classic of lamb stew with vegetables, potatoes and swedes

Scouse stew

Method

1. Season the diced lamb with salt and pepper. Heat a heavy-bottomed pan and add the lamb, and fry for 3-4 minutes until browned all over.

2. Pour in the lamb stock, bring to the boil and skim off any impurities that rise to the surface. Add the bay leaves and rosemary, then reduce the heat and simmer for 20 minutes.

3. Add the potatoes to the pan and cook for a further five minutes. Stir in the remaining vegetables and cook for a further 15 minutes, or until the vegetables are tender and the liquid in the pan has reduced to a thick consistency of stew.

4. To serve, stir in the chopped parsley and pile into serving bowls. Serve with crusty bread for dipping.

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Serves: 4

Prep: 20 min
Cook: 45 min

Ingredients
2kg lamb rump, diced
4 tbsp Olive oil
2 Leeks, chopped
2 Carrots, peeled and chopped
2 Swede, peeled and chopped
2 Potatoes, peeled and chopped
4 leaves Savoy cabbage, chopped
2 litres lamb stock
50g Parsley, chopped
1 sprig Rosemary
4 Bay leaves
crusty bread, to serve