Scouse

Name: Scouse
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 6 servings
Cuisine: British
Ingredients: 500 g stewing beef, diced; 500 g lamb neck fillet, diced; 2 tbsp vegetable oil; 2 onions, chopped; 3 carrots, chopped; 1 kg floury potatoes, peeled and chopped; 1 l beef stock; 1 tbsp Worcestershire sauce; 2 bay leaves; Pickled red cabbage, to serve

Liverpool's famous stew of beef, lamb, potatoes and vegetables, cooked until thick and served with pickled red cabbage.

Prep: 20 min
Cook: 2 hr 30 min
Serves: 6
Level: Easy

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Scouse gave its name to the people of Liverpool. It's a thick stew where some of the potatoes break down to thicken the gravy.

Serve with crusty bread and pickled beetroot or red cabbage, which is a must.

Scouse

2 hr 50 min total · approx. 480 kcal per serving

Ingredients

Servings 6

500 g stewing beef, diced
500 g lamb neck fillet, diced
2 tbsp vegetable oil
2 onions, chopped
3 carrots, chopped
1 kg floury potatoes, peeled and chopped
1 l beef stock
1 tbsp Worcestershire sauce
2 bay leaves
Pickled red cabbage, to serve

Method

Brown the beef and lamb in the oil in a large pan in batches. Remove.
Cook the onions and carrots for 5 minutes, then return the meat with the stock, Worcestershire sauce and bay.
Cover and simmer gently for 1½ hours.
Add the potatoes and cook uncovered for 1 hour more, stirring now and then, until the potatoes are soft and some have broken down.
Season well and serve with pickled cabbage and bread.

Cook's noteFor 'blind scouse', leave out the meat and use vegetable stock.

Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.

Find more:Beef Lamb Stews & casseroles British Slow-cooked Winter warmers

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