Heat the oil or beef dripping in a large pot or casserole dish over medium-high heat. Season the beef cubes with salt and pepper. Brown the beef in batches to avoid overcrowding the pot. Once browned, set the meat aside.
Scouse
- Total time - 3 hours 30 minutes
- Prep time - 30 minutes
- Cook time - 3 hours
- Servings: 6
- Country: Great Britain
The name 'Scouse' is a shortened form of 'lobscouse', a stew that was popular among sailors in Northern Europe. It's a signature dish of Liverpool, so much so that people from the city are often referred to as 'Scousers'. Scouse is a simple yet deeply flavourful meal that is perfect for a cold evening.
Ingredients
Ingredients for Scouse
- 1 kg beef chuck or brisket, cubed
- 2 pieces large onions, chopped
- 2 pieces carrots, chopped
- 2 pieces celery stalks, chopped
- 1 kg potatoes, cubed
- 1 liter beef stock
- 1 piece bay leaf
- to taste salt and black pepper
- 2 tablespoons oil or beef dripping
Instructions
Step 1: Brown the Beef
Step 2: Cook the Vegetables
Lower the heat and add the chopped onions, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
Step 3: Simmer the Stew
Return the browned beef to the pot. Pour in the beef stock and add the bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for at least 2 hours, or until the beef is very tender.
Step 4: Add Potatoes and Finish Cooking
Add the cubed potatoes to the pot. Stir well to ensure the potatoes are submerged in the liquid. Continue to simmer, uncovered, for another 30-45 minutes, or until the potatoes have softened and the stew has thickened. You can mash a few potatoes against the side of the pot to help thicken the sauce.
Step 5: Serve
Remove the bay leaf before serving. Ladle the Scouse into bowls and serve hot with pickled beetroot or red cabbage and a slice of crusty bread. Some prefer to serve it with a 'blind scouse' which is made without meat.