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stewing British, English
Liverpool Scouse Recipe-12413

Photo by: Joseph De Leo
Comments: 0


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


  • 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


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

© 2015 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%)
121mg (40%)
519mg (22%)
16g (79%)
39g (61%)
4mg (23%)

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