Hearty Liverpool-Style Scouse with Slow-Simmered Wagyu

INGREDIENTS:

• 2 lbs Wagyu chuck, round roast, or similar cut, cut into large cubes

• Salt & black pepper, to taste

• 3 medium onions, diced

• 5 carrots, chopped

• 1 lb potatoes, peeled and chunked

• 1 leek, sliced into rounds

• 1 bottle beer of choice

• 4 cups beef stock (or water, enough to cover)

• 2 tbsp tomato purée

• 2 tbsp honey

• 1 tbsp wholegrain mustard

• Small bunch fresh parsley (or 1 tsp dried)

• 3 sprigs fresh thyme (or ½ tsp dried)

DIRECTIONS:

1. Season the Wagyu generously with salt and pepper. Brown in a large saucepan over medium-high heat. Remove and set aside.

2. In the same pan, add onions and cook until softened.

3. Return beef to the pot. Stir in carrots and tomato purée.

4. Add potatoes, thyme, parsley, beer, and enough stock to cover. Bring to a simmer.

5. Cover and cook for about 2 hours, until beef is fork-tender.

6. Stir in leeks, honey, and mustard. Cook 20 more minutes.

7. Adjust seasoning and serve with crusty bread and pickled red cabbage or beetroot.