My Scouse
Warm your soul with "My Scouse," a hearty and traditional stew from Liverpool that’s perfect for sharing with family and friends. This comforting dish features tender chunks of stewing beef or lamb, melt-in-your-mouth potatoes, sweet carrots, and savory onion, all simmered together in a rich broth infused with the aromatic essence of bay leaf. With a short 20-minute prep time and a slow-cook method that allows the flavors to deepen beautifully, this one-pot wonder is both simple and satisfying. Serve it with a side of steamed green cabbage for an authentic touch, and watch it become your go-to meal for cozy nights. Perfect for those seeking classic comfort food, this Scouse recipe is as flavorful as it is traditional—ideal for weeknight dinners or an elevated take on rustic home cooking.
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Recipe Information
Ingredients
- 500 grams diced stewing beef or lamb
- 4 pieces large potatoes
- 3 pieces carrots
- 1 piece onion
- 1 liter beef or lamb stock
- 1 piece bay leaf
- 20 grams butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 200 grams optional green cabbage (for serving)
Instructions
Peel the potatoes, carrots, and onion. Dice the potatoes into large chunks, slice the carrots into rounds, and finely chop the onion.
Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the stewing beef or lamb to the pot. Cook for 5-7 minutes until the meat is browned on all sides.
Add the diced potatoes and sliced carrots to the pot. Stir everything to combine.
Pour in the beef or lamb stock, ensuring the ingredients are fully submerged. Add the bay leaf, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 1.5 to 2 hours, stirring occasionally.
Check the meat for tenderness after 90 minutes. The meat should be fall-apart tender, and the vegetables should be soft.
Remove the bay leaf and taste the scouse, adjusting the seasoning with more salt or pepper if needed.
If desired, cook the green cabbage in boiling water for 5 minutes. Drain and serve alongside the scouse for a traditional accompaniment.
Ladle the scouse into bowls and serve hot. Enjoy your hearty and delicious homemade Scouse!
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 4382 mg | 191% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 24.3 g | ||
| Protein | 109.8 g | 220% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2969 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
