Lobscouse (or lobskaus) is a meat stew that was popular among Northern European sailors.

The dishes association with the port of Liverpool lead to that cities residents being referred to as Scousers and the Liverpudlian dialect to be affectionately called Scouse.

Here is our families version of this dish.

1¼ lb braising beef
8-12 small onions
1 pint stock
1 lb floury potatoes
½ lb parsnips
½ lb carrots
salt and pepper
2 bay leaves

Cut the steak into 1 inch cubes and put in a pan with the onions and stock. Add salt, pepper and bay leaves.

Bring to the boil and simmer for 45-60 minutes.

Peel and chop the potatoes, parsnips and carrots and add to the stew.

Continue simmering for another hour, or until the meat is tender and the potatoes have broken up and thickened the stew.

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