Beef Recipe

Scouse Stew recipe

Scouse is a traditional Liverpudlian stew that's heart, warming and perfect for eating in the autumn and winter. This is a really simple meal, too, and as the potatoes and carrots are cooked in with the meat, meaning it's a wonderful one-pot meal.


  • 350g each diced braising beef steak and lamb
  • 1.5kg potatoes
  • 900ml beef stock
  • 2 onions
  • 2 carrots
  • 2 tbsp. each Worcestershire sauce and tomato puree
  • Oil to fry
  • Salt and pepper

Method of Preparation:

  1. Heat the oven to 160C. Thinly slice 3/4 of the potatoes and cube the rest of the potatoes.

  2. Dice the onions and thickly slice the carrots.

  3. Heat oil in a frying pan and cook the beef and lamb until browned on all sides. Transfer to a casserole dish. Lay the sliced potatoes over the top of the meat, season with salt and pepper then pour the beef stock over. Cook for 90 minutes.

  4. Stir well to break up the sliced potatoes. Add the other potatoes, onions, carrots, tomato puree and Worcestershire sauce and cook for another 60-90 minutes, until the meat is very tender.

Add herbs and garlic if you want to - this is just a very basic recipe. Serves 6.

Author: Laura Young.

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350gabout 12 oz (12.34555 oz based on 0.035273 ounces in a gram)
900mlabout 4 cups (3.804 cups based on 236.59 mililitres in a US cup)
160C325F / Gas Mark 3


Published: February 22, 2012
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