📝 About This Recipe
Scouse is the heart and soul of Liverpool, a robust, slow-cooked stew brought to the port city by global sailors centuries ago. This version features tender chunks of beef and lamb simmered until they begin to break down, creating a naturally thick, velvet-like gravy infused with the sweetness of carrots and the earthiness of potatoes. It is a humble, warming masterpiece that tastes even better the next day, representing the true spirit of Northern English hospitality.
🥗 Ingredients
The Meat
- 500 grams Beef Chuck Steak (cut into 1-inch cubes)
- 500 grams Lamb Shoulder (trimmed of excess fat and cubed; adds authentic richness)
- 2 tablespoons Vegetable Oil (for searing)
The Vegetables
- 2 pieces Large Yellow Onions (roughly chopped)
- 4 large Carrots (peeled and cut into thick rounds)
- 1 kg Maris Piper or King Edward Potatoes (peeled and divided into two halves)
- 1/2 piece Swede (Rutabaga) (peeled and cubed)
The Liquid and Seasoning
- 1 liter Beef Stock (high quality or homemade)
- 2 tablespoons Worcestershire Sauce (for depth of flavor)
- 1 teaspoon Dried Thyme
- 2 pieces Bay Leaves (fresh or dried)
- to taste Salt
- 1 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Heat 1 tablespoon of oil in a large, heavy-bottomed Dutch oven or stockpot over medium-high heat.
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2
Working in batches to avoid crowding the pan, brown the beef and lamb cubes until they have a deep, caramelized crust on all sides. Remove the meat and set aside on a plate.
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3
Reduce the heat to medium. Add the remaining oil if the pan is dry, then toss in the chopped onions. Cook for 5-7 minutes until softened and slightly golden.
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4
Deglaze the pot by pouring in a splash of the beef stock, scraping up all the brown bits (fond) from the bottom with a wooden spoon—that's where the flavor lives!
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5
Return the browned meat and any accumulated juices to the pot. Add the carrots and swede.
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6
Take half of your potatoes (about 500g) and chop them into small 1/2-inch pieces. Add these to the pot now; these will break down completely to thicken the stew naturally.
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7
Pour in the beef stock and Worcestershire sauce until the ingredients are just covered. Add the bay leaves, thyme, salt, and plenty of black pepper.
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8
Bring the mixture to a gentle boil, then immediately reduce the heat to the lowest setting. Cover with a tight-fitting lid and simmer for 1.5 hours.
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9
Chop the remaining half of the potatoes into larger, bite-sized chunks. Add them to the pot.
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10
Continue to simmer, covered, for another 1 to 1.5 hours. By the end, the first batch of potatoes should have dissolved into a thick gravy, and the second batch should be tender but hold their shape.
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11
Remove the lid for the final 20 minutes if you prefer a thicker consistency. Stir gently to ensure nothing sticks to the bottom.
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12
Discard the bay leaves. Taste and adjust the seasoning with more salt or pepper if needed. The meat should be 'spoon-tender,' falling apart with no resistance.
💡 Chef's Tips
For the most authentic flavor, use a mix of beef and lamb; the lamb fat provides a distinct richness that beef alone lacks. Always use floury potatoes like Maris Piper; waxy potatoes won't break down enough to create the signature thick 'Scouse' texture. Don't rush the browning of the meat; that deep brown color is essential for a dark, flavorful gravy. If the stew looks too thin, mash a few of the larger potato chunks against the side of the pot and stir them back in. Scouse is famously better the next day, so consider making it 24 hours in advance and reheating it slowly.
🍽️ Serving Suggestions
Serve in deep bowls with a side of crusty white bread and plenty of salted butter. Accompany with a side of pickled red cabbage or pickled beetroot—the acidity cuts through the richness of the stew perfectly. Pair with a pint of local British ale or a stout to complement the earthy root vegetables. For a true 'Scouser' experience, offer extra Worcestershire sauce at the table for guests to add a dash to their own bowl.