Scouse: The Savoury Stew, A Melting Comfort Dish with a Rich Liverpool Legacy

Scouse is a traditional Liverpool stew with Norwegian and Irish roots, made with lamb or beef, potatoes, and root vegetables. It’s slow-cooked for rich flavour and often served with crusty bread and pickled red cabbage or beetroot.

This dish is a cultural icon, with “Scouser” referring to people from Liverpool, emphasizing its deep connection to the city. Thanks to my Scouser husband, I’ve perfected a quicker 45-minute version that still retains the classic taste.

The name comes from "lobscouse," a sailor's stew, popular in port cities like Liverpool. At first, I was hesitant to try Scouse, but once I tasted it, I was hooked. I'm sure you'll love it too!

So here it is..

Ingredients:

500g (1 lb) lamb or beef (neck, shoulder, or stewing meat), cut into chunks
1 kg (2 lbs) potatoes, peeled and cut into chunks (use floury potatoes for thickness)
2 large carrots, peeled and sliced
1 large onion, finely chopped
500ml (2 cups) beef or lamb stock (or water, for a lighter version)
1 tbsp Worcestershire sauce (optional, for added flavor)
1 Bay leaf or thyme
Salt and black pepper, to taste

Optional vegetables: leeks, parsnips, swede (rutabaga), or turnips, peeled and chopped

Instructions:

Sear the Meat 🍲

In a separate frying pan, heat some beef dripping or oil over medium-high heat. Sear the meat until browned on all sides to lock in the flavor.

Boil Water in the Pressure Cooker 🍲

While the meat is browning, add hot water or stock to the pressure cooker and bring it to a boil with the lid off.

Once browned, add them gently to the pressure cooker with the hot water.

In the same pan, sauté the onion until fragrant (about 30 seconds).

Combine Meat and Spices 🥧

Add the onion, bay leaf, Worcestershire sauce (if using), and add some salt and pepper.

De-glaze the pan where the beef and onion were sauteed and add it to the pressure cooker for extra flavour.

Pressure Cook the Meat 🥧

Transfer the meat mixture to the pressure cooker. Pour in the hot water or stock, ensuring the meat is just covered. Seal the lid and pressure cook on high pressure for 30 minutes.

Quick Release the Pressure 🥧

After 30 minutes, use a quick release to vent the pressure safely. Open the lid carefully.

Add the Root Crops 🥧

Add the potatoes, carrots, and any additional root vegetables to the pressure cooker. If needed, add a little more water or stock to cover the vegetables. Reseal the lid and pressure cook on high pressure for 20 minutes until the root crops are tender.

Mash and Thicken🥧

Remove a few potato chunks and mash them in a bowl.

Dilute with some cooking liquid.

Add the mixture back into the stew, and gently swirl the pan to combine all the ingredients. This ensures that the tender meat does not fall apart.

Simmer and Adjust 🥧
Simmer for a couple of minutes to blend the flavours. If needed, adjust the consistency with more liquid and season to taste with salt and pepper.

Serve 🥧

Serve hot with pickled red cabbage or beets and with crusty bread.

This scouse's tender, savoury, meaty flavour and almost melting -in-the-mouth is balanced by the natural sweetness of carrots and potatoes. Pickled cabbage adds a tangy, slightly sour contrast, making it a rich and comforting dish with a perfect blend of flavours.

It’s ideal for sharing with loved ones and brings warmth and comfort on any cold day.

Have a lovely day,
Mariah 😊💗