← Back to Search Results
stewing British, English
Liverpool Scouse

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Northern Europeans first brought scouse (what was then called labskause) to England. Over the years its name shortened to scouse.

Yield: 6 to 8 servings

Ingredients

  • 2 lb leg of lamb, cubed, fat removed
  • 1lb stewing or braising steak, cubed, fat removed
  • Olive oil
  • 1 pint beef stock, plus extra hot water for topping up
  • 3 onions, peeled and sliced
  • 2 lb potatoes, peeled and sliced
  • 2 lb mixture of carrots, parsnips and Swede, peeled and cubed
  • 1 tbsp fresh thyme
  • Salt and pepper

Directions

Preheat the oven to 325 F.

Sear lamb and beef cubes quickly in an iron skillet, turning often over high heat, in a little oil. As meat begins to brown, add onions, and cook for 5 minutes. Stir often.

Pour into a casserole and add all other ingredients (except salt and pepper). Add enough hot water to just cover all ingredients. Cover with lid and cook in the center of the oven for approximately 4 hours. Taste and add salt and pepper as necessary


© 2014 Jon Ashton

Note from Cookstr's Editors

Nutritional information is based on 8 servings, including 1/8 teaspoon of added salt per serving and 2 tablespoons of olive oil.

 

Nutritional Information

Nutrients per serving (% daily value)

586kcal (29%)
46mg (5%)
26mg (43%)
1mcg RAE (0%)
1058mg
69mg
33g
3g
3g
24g
121mg (40%)
519mg (22%)
16g (79%)
39g (61%)
4mg (23%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

desserts-4-today Desserts 4 Today
by Abby Dodge
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
west-coast-cooking West Coast Cooking
by Greg Atkinson
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
new-american-table New American Table
by Marcus Samuelsson
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
flavor Flavor
by Rocco DiSpirito
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?