Blind Scouse (veggy stew)

This is better made a day in advance, as flavours enhance more.  This is a thick “stick to your ribs”consistency.  Probably came over as Irish stew, but in Liverpool became blind (as you can’t see any meat) scouse. 

leeks (optional)
2 oxo cubes (I use beef but you could use vegetarian ones if preferred)

Peel potatoes, swede, carrots, onions and/or leeks and dice (leave some potatoes cut large).

Place in pan of water and bring up to the boil. Add 2 oxo cubes to flavour. Simmer for 30 mins. 

Turn off, cool and cover if for tomorrow.

when reheating, add more water if required just to get it going without burning the bottom. We serve this thick, and mash the smaller potatoes with a wooden spoon, leaving the larger potatoes to have some form. 

Add some gravy granules to taste if required, and season.

you can add some herbs if you like, or add some suet dumplings to make it more substantial.

You could also add to slow cooked brisket for a meaty stew if preferred.

Semi-retired, cat loving, married, Norfolk living girl.
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