Photo: Emiliano Vittoriosi
Rita's Posh Scouse
23 ingredients
Serves 8
openrecipes
A modern version of Liverpool's 'national' dish. Perfect warming stew for cold Saturdays.
Estimated Nutrition (whole recipe, rough)
1666
Calories
79g
Protein
65g
Fat
186g
Carbs
Counts 18 of 19 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| White Bread | 1 slice (30g) white | 79 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 650g lamb neck fillets cut into large chunks
- 650g lamb leg steaks cubed
- 2 tbsp plain flour
- 1 large onion
- 2kg Maris Piper potatoes
- 400g chartenay carrots
- 300g baby carrots with green shoots still on
- 3 large tomatoes
- 2 bay leaves
- 2 sprigs rosemary
- 2 sprigs thyme
- 500ml beer (I use Abbot ale)
- 500ml water
- 2 beef stock cubes (I use Kallo)
- vegetable oil
- 2 tbsp chopped fresh parsley
- sea salt
- white pepper
- butter
- To serve:
- pickled red cabbage
- pickled onions
- crusty white bread and butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes