Scouse
A hearty, slow-cooked Liverpool stew of tender meat, root vegetables, and potatoes that break down to create a thick, comforting broth.
- Prep
- 20 min
- Cook
- 110 min
- Total
- 130 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Large lidded casserole dish
- •Chopping board
- •Chef's knife
- •Wooden spoon
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 18 g
- carbs
- 38 g
- fibre
- 6 g
- protein
- 42 g
- calories
- 480 kcal
Instructions
- 1
Melt the beef dripping in a large casserole dish set over medium-high heat on the hob.
- 2
Add the diced beef and lamb in batches and fry until well browned all over, then remove to a plate.
- 3
Turn the heat down to medium and add the chopped onions to the casserole dish.
- 4
Cook the onions for 6 to 8 minutes until soft, sweet, and lightly golden.
- 5
Return the browned meat and any resting juices back into the dish.
- 6
Stir in the carrots, swede, first half of the potatoes, bay leaves, Worcestershire sauce, salt, and black pepper.
- 7
Pour over the hot beef stock and scrape up any caramelised bits from the base of the dish.
- 8
Bring the liquid to a gentle boil, then cover tightly with the lid.
- 9
Reduce the heat to low and simmer gently for 1 hour, stirring occasionally.
- 10
Add the remaining potatoes, replace the lid, and simmer for another 45 minutes until the meat and vegetables are tender.
- 11
Press a few of the softest potato chunks against the side of the pot to thicken the gravy.
- 12
Remove the bay leaves, check the seasoning, and ladle into warm bowls.
Chef's tips
Dividing the potatoes into two batches is the secret to an authentic texture. The first batch collapses to thicken the stew, whilst the second stays whole and tender.
Ingredient substitutions
- lamb shoulder → extra braising steak
- beef dripping → vegetable oil
- swede → parsnip
Storage
Cool completely and store in an airtight container in the fridge for up to 3 days, as the flavour improves over time.
Reheating
Reheat gently in a saucepan over medium-low heat on the hob, adding a splash of water or stock if it has thickened.
Common mistakes to avoid
- •Adding all the potatoes at once, which makes the stew either too thin or completely broken down into mash.
- •Boiling the stew rapidly instead of keeping it at a slow, gentle simmer.
- •Trimming away all the fat from the meat, which reduces the rich depth of the finished broth.
Serving suggestions
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