Scouse › Traditional scouse recipe
Traditional scouse recipe
Scouse is a slow-cooked stew of beef or lamb with potato, carrot and onion. This is a straightforward home version for four to six people, with notes on the choices that change the result.
What you need
This is a typical home version. There is no official recipe, so use it as a starting point. For comparison, National Museums Liverpool publishes its own recipe, which uses diced beef chuck and lamb mince, carrot, potato, leek, beef stock, tomato purée, black treacle and wholegrain mustard.
- 600g stewing beef (chuck or shin) or lamb neck, cut into chunks
- 2 tablespoons oil or dripping
- 2 large onions, chopped
- 4 carrots, peeled and cut into thick pieces
- 800g potatoes, peeled and cut into large chunks (floury ones such as Maris Piper)
- 1 litre beef or lamb stock (or water with a stock cube)
- A few bay leaves or a sprig of thyme (optional)
- Salt and plenty of black pepper
Method
- Brown the meat. Heat the oil in a large heavy pan. Brown the meat in batches so it colours rather than steams. Set it aside.
- Soften the onion. Cook the onions in the same pan for five minutes, scraping up the brown bits.
- Build the stew. Return the meat, add the carrots, half the potatoes and the stock. The liquid should just cover everything. Add the herbs.
- Simmer gently. Cover and cook on a low heat for about 1.5 to 2 hours, stirring now and then. Gentle is the key: a hard boil toughens the meat.
- Add the rest of the potatoes. About 40 minutes before the end, add the remaining potato. The first batch will break down and thicken the stew; the second keeps its shape.
- Season and rest. Season at the end. Scouse is better after it has stood for 20 minutes off the heat, and better still the next day.
Choices that matter
Beef or lamb?
Both are traditional, and plenty of cooks use a mix. Lamb gives a richer, fattier stew; beef gives a deeper brown flavour. Cheaper cuts with some connective tissue work best because the long cooking turns them tender.
How thick should it be?
Thick, but still spoonable. Wikipedia notes that proportions in family recipes range from roughly equal meat and vegetables to about one part meat to five of potato. If yours is too thin, mash a few potato chunks against the side of the pan. If it is too thick, add a splash of hot stock.
Stock cube or not?
A 2018 Liverpool Echo survey reported on Wikipedia found many cooks add a stock cube. If you use good meat and brown it well you need less, but nobody will mind either way.
What to serve with it
The classic partners are pickled red cabbage or pickled beetroot and thick crusty bread with butter. The sharp vinegar cuts through the richness. Some people add a dash of Worcestershire sauce or brown sauce at the table.
Storing and reheating
Cool it quickly, keep it in the fridge for up to two days, and reheat until piping hot all the way through. It also freezes well, although potatoes go slightly softer after freezing.
More scouse
If you want a meat-free pot, see our page on blind scouse. To see how other places make a similar dish, read about scouse variations, or go back to the history of lobscouse to find out where it started.
Frequently asked questions
How long does scouse take to cook?
Allow about two hours of gentle simmering for stewing beef or lamb, plus preparation. It improves if left to stand, and is often better the next day.
What potatoes are best for scouse?
Floury potatoes such as Maris Piper break down and thicken the stew. Adding some in the last 40 minutes means you also get pieces that keep their shape.
What do you serve with scouse?
Traditionally pickled red cabbage or pickled beetroot, and crusty bread. National Museums Liverpool suggests crusty bread with pickled red cabbage or beetroot.
Can I make scouse in a slow cooker?
Yes. Brown the meat first, then cook everything on low for about 7 to 8 hours. Add the second batch of potatoes for the last hour.