Blind Scouse
A hearty Merseyside vegetable stew made with tender root vegetables and potatoes simmered until thick, savoury, and comforting.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 265 kcal
Equipment
- •large casserole dish
- •wooden spoon
- •chopping board
- •vegetable peeler
Nutrition
Per serving, approximate
- Calories
- 265 kcal
- fat
- 6
- carbs
- 48 g
- fibre
- 9 g
- protein
- 7 g
- calories
- 265 kcal
Instructions
- 1
Heat the vegetable oil in a large casserole dish over medium heat on the hob.
- 2
Add the chopped onions and cook for 8 minutes until soft and golden.
- 3
Stir in the carrots, swede, and celery, cooking for a further 5 minutes.
- 4
Add all the potatoes, the bay leaves, and the yeast extract.
- 5
Pour in the hot vegetable stock and season with salt and black pepper.
- 6
Bring to the boil, then reduce the heat to low and cover with a lid.
- 7
Simmer gently for 40 minutes, stirring occasionally to prevent sticking.
- 8
Gently crush some of the smaller potato pieces against the side of the pan with a wooden spoon.
- 9
Simmer uncovered for 10 minutes until the broth is rich and thickened.
- 10
Stir through the chopped fresh parsley and remove from the heat before serving hot.
Chef's tips
Cutting half the potatoes into small cubes allows them to break down and create a naturally thick broth without needing flour. For the best flavour, prepare the scouse a day ahead, as the rich vegetable flavours deepen overnight.
Ingredient substitutions
- swede → parsnips or turnip
- yeast extract → 1 tbsp dark soy sauce or mushroom ketchup
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating
Reheat gently in a saucepan on the hob over medium-low heat, stirring in a splash of water if too thick.
Common mistakes to avoid
- •Cutting all the potatoes too large, which stops the stew from thickening properly.
- •Boiling too rapidly on high heat, which can cause the starchy vegetables to catch and burn.
Serving suggestions
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