Going to make a kick-ass pan of Scouse

Paul. W

Paul. W

Paul. W

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Bought myself what I like to call a kick-ass pan last night whilst in Ikea. 8.5 litres big! :eek:

So, in order to christen it, this weekend im going to make 8.5l worth of scouse :D

Going to follow this recipe, swapping for stewing beef and minus the baby carrots:
http://www.bbcgoodfood.com/recipes/5301/ritas-posh-scouse

For those who are unaware as to what scouse is, its pretty much beef/lamb hotpot I suppose. I love it. Awesome food, and keeps for days. Further info here http://www.scouser.com/scouse-recipe/

Here's a question though, why does it say on most recipes to dust/cover the beef in flour before browning? What does it achieve?

Will update with pics when I make it.
 
The flour adds a bit of flavour but more importantly it thickens the stew.
 
Jonny69 said:
The flour adds a bit of flavour but more importantly it thickens the stew.
Click to expand...

Also worth sticking some salt and pepper in with the flour. Easiest way to coat your meat, steady, is to stick the flour and meat into a plastic bag and give it a good shake.
 
Thumbs up if you clicked on this thread expecting to see Stevie Gerrard curled up in a pot of boiling liquid.
 
I love a bit of scouse! It's only proper scouse if it's made with leftovers though :p

My mum adds barley in place of some of the flour and it serves to thicken it a little, bulk it out and add another nice texture.
 
The BBC recipe that the op posted is - (sorry i almost said awesome) GOOD!

I cook that about every week in the winter.
 
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