There is only one proper recipe for Scouse
Problem is that pretty much every house in Liverpool knows it but they are all subtly different
My Dad (who was born and brought up in Liverpool - Melling road actually - the one they race across at the Grand National) always cooked it when I was a kid
pretty much the only thing he did always cook - he could cook quite well - but Mum was a wonderful and the kitchen was her space
anyway - his proper recipe involved a tent, campsite (or field) a fire, a large pot, and about a week away camping
he compromised for home cooking
Theses days "The proper recipe" is defined by my wife - it is basically the same as my Dad's but better
anyway
Diced beef - minimal amount of fat
water, salt pepper
simmer - VERY gently for several hours
add carrots - chopped quite large cubes
add onion - very finely chopped so the pretty much dissolve (Dad would have had large chunks)
add lots of potato - chopped into large chunks
simmer for another hour or so until the potatoes starts to "fall" - i.e. fall apart on its own
then stir - not before
stir so that the potatoes start of fall apart a bit - this thickens it
simmer until it is ready - i.e. the right consistency (the word "right" is not strictly defined)
serve and eat
possibly with beetroot
red cabbage has been heard of but is like a Catholic ending the Lords Prayer with "for Ever and Ever Amen" - just not done here
serve again the next day and the next until all used up (hence Dad's concept of a "large pot"
The adding of extra veg is a Capital Offence - preferably by burning at the stake
thickening with flour etc is just worthy of contempt
It is a somewhat religious thing in these parts
Hope this helps
