About this recipe: This is a REAL scouse recipe from a REAL scouser. My recipe is based on my family's through my mum and her mum. Scouse is a stew from Liverpool (of which it's inhabitants get their name) and it originates from a similar Norwegian stew brought over by sailors. Every scouse family has a different recipe, some add turnip with the potatoes, some like it thick and stodgy (like mine), some like it thinner, some use beef instead of lamb, some use both, or some use just lamb (traditionally). I have seen some very odd recipes online - adding tomatoes (this is a HUGE NO-NO) or garlic or other unneeded ingredients like herbs etc. It may taste 'nicer' or more 'exciting' however the point of scouse is to be tasty, filling comfort food. I will show you how to make a classic stodgy version :) Scouse is a simple stew, cheap, cheerful and TASTY. (cooking times vary really, I'd say give it a bit longer than 2 hours; just as long as the meat is tender and the vegetables are mushy.
MUST serve with pickled red cabbage or pickled beetroot on top (My mum loves beetroot but I'm more of a pickled cabbage person) and with some crusty buttered bread. You can swirl in a bit of HP sauce too, at the table. Delicious.
You can make 'blind scouse' by removing the meat entirely - to make it vegetarian also omit the Worcestershire sauce and use a veggie stock cube!
Scouse butties (sandwiches) are a boss (brilliant) way of using leftover scouse! just use some nice buttered bread, spread a bit of the scouse, hot or cold, and a little bit of pickled red cabbage.