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Growing up in Liverpool, scouse was a staple in our home. This hearty stew brings back memories of cold evenings spent around the dinner table. I've tweaked my gran's recipe over the years, perfecting balance between tender meat and vegetables. Rich flavors develop as everything simmers together, creating comfort in a bowl. Whether you're from Merseyside or not, this dish will warm your soul and fill your belly. Let's dive into making this Liverpool classic!
Ingredients for Delicious Scouse Stew
- Lamb or beef: Adds rich flavor and protein to the stew, creating a hearty and satisfying dish.
- Potatoes: Provide a starchy base and help thicken the stew while adding texture and substance to the dish.
- Carrots: Add natural sweetness and color to the stew, as well as essential vitamins and nutrients for a balanced meal.
- Onion: Enhances the overall flavor profile of the stew with its aromatic and savory qualities, adding depth to the dish.
- Beef stock: Infuses the stew with a rich and savory broth, intensifying the meaty flavors and creating a robust base.
Read more: Mulligatawny Stew
Essential Tools for Making Scouse Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Knife: Needed for cutting the meat and vegetables into appropriate sizes for the stew.
Scouse Stew Recipe
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 500 g Lamb or Beef cut into chunks
- 4 Potatoes peeled and chopped
- 2 Carrots sliced
- 1 Onion chopped
- 500 ml Beef Stock
- to taste Salt and Pepper
Read more: Beefless Stew Recipe
Instructions:
- 1. Heat a large pot over medium heat and add a bit of oil.
- 2. Brown the meat on all sides.
- 3. Add the onions and cook until softened.
- 4. Add the carrots and potatoes.
- 5. Pour in the beef stock and bring to a boil.
- 6. Reduce the heat and let it simmer for about 2 hours, or until the meat is tender.
- 7. Season with salt and pepper to taste.
Notes:
Nutrition value:
Keywords:
Read more: Nikujaga Stew Recipe
Can You Make Scouse Stew Ahead of Time?
Make Ahead Instructions
- Cook the stew as directed and let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer to a freezer-safe container or bag, leaving some room for expansion.
- Label with the date and store in the freezer for up to 3 months.
Adding a splash of vinegar to the scouse stew can enhance the flavors and give it a subtle tangy kick.
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