Easy Scouse

Works well with Worcestershire sauce added (this often contains fish so check in case of allergies)

This is a more expensive garden lunch so we use it as a treat in the winter

Dice and fry onion in a drizzle of oil.
Peel and chop the carrots into chunks or slices to whichever size you prefer, add them to the pan with the onion to fry.
Peel and dice the potatoes, add them to the pan with stock. Use enough stock to not fully cover the veg (you can always add more later if you need)
Bring to a boil then lower to a simmer until the vegetables are soft and the potatoes can be pierced with a knife.
Add the tinned steak and continue to simmer for a further 15 minutes. Liquid can be removed if needed.
Ideal served with thickly sliced buttered bread and pickled red cabbage