Traditional Liverpool Scouse (Beef & Root Vegetable Stew)

Cut beef (and optionally lamb) into chunks and brown in a large pot with onions.

Cover with plenty of water (or beef stock) and simmer for 1-2 hours until the meat is tender.

Add chopped carrots, swede (neeps), and lots of potatoes.

Continue to simmer until the potatoes break down slightly, thickening the stew naturally.

Season well with salt and black pepper.

Serve steaming hot with pickled beetroot or red cabbage and crusty bread.