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!