Liverpool Scouse (Traditional Beef or Lamb Stew)

Cut beef or lamb into chunks and brown in a large, heavy pot with a little oil.

Add lots of chopped onions and cook until softened.

Pour in stock or water and add plenty of diced potatoes and swede (rutabaga).

Simmer on low heat for 2-3 hours until the meat is very tender and most potatoes have broken down to thicken the stew naturally.

The result should be a thick, hearty, and somewhat chunky stew.

Season well with salt and black pepper.

Serve with crusty bread and pickled beetroot or red cabbage.