Scouse › Blind scouse: the stew without the meat
Blind scouse: the stew without the meat
Blind scouse is the meatless version of Liverpool's famous stew. It began as a way to feed a family when meat was too dear, and it is now popular with vegetarians.
What "blind" means
In the name, "blind" means "without": scouse with no meat in it. According to the entry on scouse in Wikipedia, blind scouse was originally made by people who could not afford meat, and it was later taken up by vegetarians.
Because the dish was born of necessity, it uses cheap vegetables, which also makes it a very low-cost meal today. The cost of a pot depends on the shops and the season, so we do not quote a price, but potatoes, carrots and onions are among the cheapest vegetables in most supermarkets.
Why it can taste thin, and how to fix it
The meat in ordinary scouse supplies flavour, fat and body. Take it out and you lose all three, so a pan of potato and carrot in water is dull. Three things fix that:
- Brown the vegetables. Fry the onion and carrot in oil or butter until they have some colour before adding liquid.
- Use a good stock. A vegetable stock cube or a spoonful of vegetable bouillon is fine. For a deeper flavour, add a spoonful of tomato purée and fry it for a minute.
- Add savoury seasoning. A teaspoon of Marmite or soy sauce, a splash of Worcestershire sauce (check the label if you need it vegetarian, as the usual recipe contains anchovy), or wholegrain mustard all add depth.
A simple blind scouse for four
- 2 tablespoons oil or butter
- 2 large onions, chopped
- 4 carrots, thickly sliced
- 1 small swede or parsnip, cut into chunks (optional)
- 800g floury potatoes, peeled and cut into large pieces
- 1 tablespoon tomato purée
- 1 litre vegetable stock
- 2 bay leaves, pepper, salt to taste
- A handful of red lentils (optional, for body)
- Soften the onions in the fat for 10 minutes, then add carrots and swede and cook for another five.
- Stir in the tomato purée for a minute.
- Add the potato, stock and bay leaves. Bring to a simmer.
- Cook gently for 45 minutes to an hour, until the potato is breaking down. Crush a few pieces against the pan to thicken.
- Season and serve with crusty bread and pickled red cabbage.
The Wikipedia entry notes that cooks add peas, lentils or sweet potato to scouse, so these additions are within the tradition.
Is it vegetarian or vegan?
Blind scouse can be both, depending on what goes in. Check stock cubes, butter and sauces. Beef dripping, the old-fashioned fat, is of course neither.
Blind scouse today
You will find meat-free scouse on café and pub menus in Liverpool, and vegan versions are common. Menus describe them differently, so ask whether a dish called "scouse" is made with meat or stock.
Making a big batch
Blind scouse suits batch cooking. Double the quantities, cool the pot quickly and portion it into tubs. It keeps in the fridge for a couple of days and reheats well, though the potato continues to soften. Add a splash of water or stock when you warm it, because the stew thickens as it stands.
Related
For the meat version see our traditional scouse recipe. To learn how a ship's stew became a Liverpool staple, read the lobscouse history.
Frequently asked questions
What is blind scouse?
Scouse without meat. It was first made by people who could not afford meat and is now also made by vegetarians.
Is blind scouse vegetarian?
It can be, but check the stock, butter and sauces. Worcestershire sauce, for example, usually contains anchovies.
How do you make blind scouse taste good?
Brown the onions and carrots, use a good vegetable stock, add tomato purée and a savoury seasoning such as mustard or soy sauce, and let potatoes break down to thicken it.