📝 About This Recipe
Steeped in maritime history, Scouse is the soul-warming stew that gave the people of Liverpool their famous nickname. This version honors tradition by using tender lamb neck and mutton, slow-simmered until the potatoes partially break down to create a naturally thick, velvety gravy. It is a humble, rustic masterpiece that tastes even better the next day, offering a true taste of Northern English comfort.
🥗 Ingredients
The Meat
- 800 grams Lamb neck or shoulder (trimmed of excess fat and cut into 1-inch cubes)
- 200 grams Mutton (optional but traditional) (diced small for deep flavor)
- 1 piece Beef or Lamb marrow bone (adds incredible richness to the broth)
The Vegetables
- 1.2 kg Maris Piper or King Edward potatoes (peeled; half cut into small cubes, half into large chunks)
- 3 large Yellow onions (roughly chopped)
- 4 large Carrots (peeled and sliced into thick rounds)
- 1/2 Swede (Rutabaga) (peeled and diced into 1-inch cubes)
- 2 pieces Celery stalks (finely sliced)
Pantry & Liquids
- 1.2 liters Beef or Lamb stock (high quality, low sodium)
- 2 tablespoons Worcestershire sauce (for umami depth)
- 3 sprigs Fresh thyme (leaves stripped)
- 2 pieces Bay leaves (dried)
- 2 tablespoons Vegetable oil (for searing)
- to taste Salt and black pepper (be generous with the pepper)
👨🍳 Instructions
-
1
Pat the lamb and mutton cubes dry with paper towels and season generously with salt and a heavy dusting of cracked black pepper.
-
2
Heat the vegetable oil in a large, heavy-bottomed Dutch oven or stockpot over medium-high heat.
-
3
Working in batches to avoid crowding, sear the meat until deeply browned on all sides. Remove the meat and set aside on a plate.
-
4
In the same pot, add the onions and celery. Sauté for 5-7 minutes until the onions are softened and beginning to turn golden, scraping up the brown bits (fond) from the bottom of the pot.
-
5
Return the browned meat and any accumulated juices to the pot, and add the marrow bone if using.
-
6
Add the carrots and swede, stirring to coat the vegetables in the rendered fats.
-
7
Stir in the smaller-cubed potatoes. These are intended to break down during cooking to thicken the stew naturally.
-
8
Pour in the stock and Worcestershire sauce. Add the thyme and bay leaves. The liquid should just cover the ingredients; add a splash of water if needed.
-
9
Bring the mixture to a gentle boil, then immediately reduce the heat to the lowest setting. Cover with a tight-fitting lid.
-
10
Simmer very gently for 1 hour and 30 minutes, stirring occasionally to ensure the bottom doesn't scorch.
-
11
Add the remaining large chunks of potatoes to the pot. These will hold their shape and provide texture to the final dish.
-
12
Cover and continue to simmer for another 45-60 minutes, or until the meat is fork-tender and the second addition of potatoes is soft.
-
13
Remove the bay leaves and the marrow bone. Taste the gravy and adjust the seasoning with more salt or pepper as required.
-
14
For the best flavor, let the Scouse sit for 15 minutes before serving, or cool completely and reheat the next day.
💡 Chef's Tips
Always use a mix of 'waxy' and 'floury' potatoes if you can; the floury ones thicken the stew while the waxy ones stay whole. Don't rush the searing process; that deep brown crust on the meat is where the color of the gravy comes from. If the stew looks too thin, use a wooden spoon to smash a few more potato chunks against the side of the pot. Scouse is notoriously better the next day, so consider making it 24 hours in advance. Avoid using lean leg of lamb; you need the fat and connective tissue from the neck or shoulder for the correct mouthfeel.
🍽️ Serving Suggestions
Serve in deep bowls with a side of pickled red cabbage or pickled beetroots (essential for contrast). Accompany with thick slices of crusty white bread and plenty of salted butter. A cold pint of British ale or stout pairs perfectly with the rich lamb flavors. For a 'Blind Scouse' (vegetarian version), simply omit the meat and use vegetable stock with extra root veg. Finish with a sprinkle of fresh parsley for a pop of color and freshness.