Scouse For Lee #shorts

Ingredients

- 800g diced beef (I used rump, chuck is probably better)
- 2 bay leaves
- 4 sprigs of thyme
- 2 onions, diced
- 2 swede, diced
- 3 carrots, diced
- 3 potatoes, peeled and diced
- 1 bottle of bitter beer
- 1L beef stock
- 3 tbsp grapeseed oil
- Salt and pepper to taste

Method

1. Start by heating the oil in a large pot you have the lid for. Once it’s hot, add the beef and season with salt.
2. As soon as you have good colour on the beef, add the onions and cook for 3-4 minutes or until they just start to change colour.
3. Add the bitter beer and reduce by 1/2.
4. Add the rest of the veg, stir well and season with salt.
5. Pour in the beef stock and bring to a simmer.
6. Cook with the lid on for 2 hours.
7. After 2 hours, remove the lid and cook for a further hour or until the beef is fork-tender.
8. Serve with buttered bread and pickled red cabbage.
9. Enjoy!

[CharlieApples]

“BEEF. USE BEEF, ANDEH.”
_[shows Andy using beef]_

[dukemcgroder]

Voice over is the best thing I have heard

[NIGHTSTALKER]

This reminds me a lot of Irish stew which given that a lot of Irish people moved to Liverpool back in the day doesn't surprise me.

[tenwaystowearit]

Awwww I love the voiceover. “Scouse from Liverpool kid.” ♥️

[tobygouche]

Andy, I’m freezing cold in Great Britain - take me home to Jamaica with some rice n peas and stew chicken.

[joelt]

Being a scouser and a fan of your channel. This was boss

[manGoplogger]

As an ex-bavarian I would love to see you make a german Schweinebraten.
Love your vids, greetings from Hamburg, Ben.

[shauns]

Scouser here. The beauty of scouse is growing up no 2 mums made Scouse the same . I was brought up with it made with mince and barley .gotta put the brown sauce in there and bit of beetroot to top it of in the bowl.

[coreyr]

Had to watch again for the VB. Good stuff mate.

[lacudafrost]

Chef, I am going to continue asking for Poutine lol
Don't need to make it the traditional way either, do your own creative twist on it! Just make sure it's messy, as "Poutine" roughly means "a mess"

[thefishingpol]

So basically a stew, or beef soup with a beer twist.
Looks delicious

[shadzybear]

Love a bit of Scouse ! You did well Andy ❤

[Callumpower]

Being from Liverpool my self that’s a great rendition, ive found though w my friends and there families who’re all from Liverpool there are many different versions and varying consistency’s of scouse my dads version is thicker but my gfs mums version is very thin

[clairejoicey]

Cullen Skink from Scotland for Claire ! Thanks chef !

[kelleymosqueda]

Looks delicious. Looks like what I’ve grown up to call beef stew 😋

[thetinkerist]

Scouse, basic!, Andy!
Ha I love this, I always love traditional long time dishes, this one has got a lot of history. Definitly going to make this, thx. 👍

[breakfastatepiphanies]

Saucisse Minuit for Jacob, a goose and pheasant sausage recipe found in the Nero Wolfe cookbook. Please it's the Holidays and I'll never be able to make it I just wanna see someone make it there are literally no videos of it being made anywhere.

[luismurteira]

I have a suggestion: can you do "Carne Porco à Alentejana" a typical dish in Portugal! Love your videos

[mikeysx]

Well now I know it’s got VB in it, this seems like the perfect breakfast at 20 to 8 in the morning.

[shazzalee]

Thank you for the recipe, this looks so hearty & comforting. 🥰