Ingredients
Serves: 6
- 3 tablespoons vegetable oil
- 340g (12 oz) diced braising steak
- 340g (12 oz) diced lamb
- Salt and freshly cracked pepper to taste
- 1.5kg (3 lb) taters, peeled
- 3-4 cups beef stock
- 2 medium onions, diced
- 2 medium carrots, heavily sliced
- two tablespoons Worcestershire sauce
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Method
Prep: 20 min › Prepare: 2 hr 30 min › Ready in: 2 hr 50 min
- Preheat the oven to 160 levels C / gas mark 4. Heat the oil inside a large skillet. Season the meats with pepper and salt brown on every side. Transfer to some large, deep casserole pot.
- Cut 3/4 from the taters into thin slices set on the top from the meat. Pour within the stock. Cover and prepare within the oven 1 hour 30 minutes.
- Cut all of those other taters into small cubes. After 1 hour 30 minutes, provide the scouse a stir to interrupt in the sliced taters (this helps thicken it).
- Add the uncooked taters, onions, carrots and Worcestershire sauce cover and prepare 60-1 hour 30 minutes more, or before the meat is extremely tender.
- Adjust the seasonings and serve.