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Serves: 4

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An old traditional Liverpool dish

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Ingredients

  • 0.99 lb beef stew meat (cut into chunks)
  • 1 large chopped onion
  • 2 beef broth cube
  • 8 potatoes (cut into rough big chunks)
  • 6 chopped carrots (not cubed)
  • 2 tablespoons tomato puree
  • salt (plenty, to season)
  • pepper (plenty, to season)
  • beets (optional, to top dish when ready to serve)

Method

  1. Brown your steak in some oil first, then add the onions to soften. Then, transfer to a large cooking pot or pan. Add approximately 2 pints of water, with the oxo's mixed in. Leave the meat to cook in the stock for a good half hour. 
  2. Then add the carrots and potatoes and tomato puree, and salt and pepper. It will all look very liquidy at this time. Make sure there is enough water to cover all the potatoes, if not add a bit more (add the water carefully, you don't want this to be too watery). Leave it all to bubble for at least an hour, keep an eye on it and stir from time to time. The potatoes will thicken the stew so your end result is a good thick meaty stew. BUT the most important thing is, this is not done until the meat is really really soft, so if it is getting too thick and the meat is not soft, carefully add a little water. 
  3. When ready to serve, if you like, you can top it with beet slices.

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