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Traditional Liverpool Scouse (Slow-Braised Beef, Lamb, Root Vegetable and Potato Stew)
The iconic sailor's stew of Liverpool that gave the city's inhabitants their nickname: beef chuck and lamb shoulder slow-braised with carrots and potatoes added in two stages so the first melts into a thick, velvety gravy.
Prep
20 min
Cook
75 min
Total
95 min
Ingredients
servings
6
- Beef chuck or shin cut into chunks400 g
- Lamb shoulder cut into chunks400 g
- Potatoes peeled and cubed (divided in two batches)900 g
- Carrots sliced into thick chunks300 g
- Large yellow onions chopped300 g
- Warm rich beef stock1000 ml
- Worcestershire sauce1 tbsp
- Oil or dripping for searing30 ml
- Fine sea salt6 g
- Black pepper1 tsp
Preparation Steps
1
Heat oil in a large Dutch oven. Sear beef and lamb cubes in batches for 8-10 minutes until deeply browned. Transfer to a plate.
2
SautƩ onions in the drippings for 5 minutes. Return meat, add half the potatoes, all carrots, beef stock, Worcestershire, salt, and pepper. Cover and simmer for 45 minutes (first batch of potatoes will break down to thicken the gravy).
3
Add the remaining half of potatoes and simmer for another 25-30 minutes until the second batch is tender but holds its shape. Serve steaming hot accompanied by pickled red beetroot and crusty bread.
Cooking Journal
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Nutrition Facts
per servingCalories
460
Protein
38g
Carbohydrates
36g
Fat
18g
Allergens
Fish
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional British & Celtic Gastronomic Archives / Public Domain Cookbooks (The National Archives & Historic UK Culinary Collections)
Legal status: Public Domain (Crown Copyright Expired / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
