Scouse

How to Make Scouse

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1. Season the beef with the salt and pepper.

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2. Heat the dripping in a large, heavy pot over medium-high heat and brown the beef in two batches for 4 minutes each, until deep golden. Lift it onto a plate.

   Mark done Start 4 min timer

3. Add the onions to the pot and cook for 6 minutes, scraping up the browned bits, until soft.

   Mark done Start 6 min timer

4. Return the beef to the pot, add the stock, Worcestershire sauce, bay leaves and thyme and bring to the boil. Cover, reduce the heat, and simmer gently for 1 hour 15 minutes, until the beef is almost tender.

   Mark done Start 1 hr timer

5. Stir in the carrots and the small diced potatoes and simmer, covered, for 30 minutes, until the small potatoes have broken down and thickened the stew.

   Mark done Start 30 min timer

6. Add the potato chunks and simmer for 25 minutes more, until they are tender but still hold their shape.

   Mark done Start 25 min timer

7. Remove the bay leaves, taste for salt and pepper, and stir in the parsley.

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8. Serve in deep bowls with pickled red cabbage and crusty bread.

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Tips for Making Scouse

• Cut the potatoes in two sizes. The small pieces melt and thicken the stew, and the large ones stay as chunks.
• Stir gently after the potatoes go in. They break up easily, and a stew that has to be stirred hard is too thick.
• Serve it with pickled red cabbage, which is not an optional extra. The sharp vinegar is the traditional counterpoint to the rich, starchy stew.

Common Substitutions & Variations

• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Scouse

• Pickled red cabbage
• Crusty bread
• Buttered bread and beetroot

Storing & Reheating Scouse

Keeps in the fridge for up to 4 days and thickens on standing, so loosen it with a splash of stock when reheating. Freeze for up to 3 months, though the potatoes break down a little more on thawing.

Scouse FAQ: Common Questions

Scouse Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.