Name: Slow cooker scouse stew recipe
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Yield: 8
Ingredients: 2kg lamb forequarter chops; 2 brown onions, diced; 4 carrots, peeled and sliced thickly; 3 large potatoes, peeled and cut into large dice; 2 sticks celery, sliced; 2 swedes, peeled and cut into large dice; 2 parsnips, peeled and sliced thickly; 250.00 ml pale ale; 500.00 ml chicken or beef stock; 62.50 ml Worcestershire sauce; 2 bay leaves; 20.00 ml plain flour; 500.00 ml frozen peas

by Greer Worsley Last updated on 02/08/2023

This budget-friendly slow-cooker Scouse stew is packed with veggies and lamb chops, perfect to feed a crowd. - Greer Worsley

Ingredients

2kg lamb forequarter chops
2 brown onions, diced
4 carrots, peeled and sliced thickly
3 large potatoes, peeled and cut into large dice
2 sticks celery, sliced
2 swedes, peeled and cut into large dice
2 parsnips, peeled and sliced thickly
1 cup pale ale
2 cups chicken or beef stock
1/4 cup Worcestershire sauce
2 bay leaves
1 tbsp plain flour
2 cups frozen peas

Method

Step 1

Cut meat in large pieces off chops. Place bones in base of slow cooker bowl and top with vegetables and meat pieces. Season well with salt and pepper. Pour in ale, stock and Worcestershire sauce. Tuck in bay leaves. Cook for 4 hours.
Step 2

Use a ladle to scoop out 1/2 cup liquid into a bowl with the plain flour. Whisk to remove lumps then add back into the stew. Cook for a further 2 hours until meat is tender and sauce has thickened.
Step 3

Remove any visible bones, allowing the meat to fall off them into the stew. Add peas and cook for 10 minutes.
Step 4

Serve with crusty bread.

Recipe Notes

from Australia’s Best Recipes team

You can use diced lamb shoulder if you prefer, but chops are a cheaper cut, and using the bones in the base of the stew gives lots of extra rich flavour.

Recipe and photo by Greer Worsley.