Nan's family recipe for scouse

Nan's family recipe for scouse


1 person made this

About this recipe: Simple but wonderful. Nan looked after me until I was 5 when I went to school while Mum and Dad went out to work. Mum and Dad lived with her and grandad as well with my mum's aunt and two sisters. People did that in the fifties so that Mum and Dad could save for a mortgage. Nan shopped for fresh food every day because we didn't have a fridge, we had a pantry. Thursday was scouse day. I loved it because after going to the shops I would stand on a chair next to the sink and watch nan prepare the veg. When the scouse was on the top of the stove at about 10.30am it would bubble and then simmer all day. The lovely, mouth watering flavours would pass through the house all day. It usually cooked for 8 hours in a big cooking pot. When people came home at various times it was a delectable bowl of love and dipped into with buttered, sliced, white bread. Every family in Liverpool has their version and they are all wonderful parts of family memories. This is mine. Thanks nan, I love and miss you x

Carillion Bretagne, France

Serves: 8 

  • 1kg stewing or braising steak, cut in 5cm cubes
  • 2 tablespoons plain flour, seasoned with salt and pepper
  • 8 potatoes, cut in 2cm slices
  • 6 carrots, sliced into rounds
  • 2 large onions, sliced into rounds
  • 2 OXO® cubes, dissolved in 2 pints water

Prep:20min  ›  Cook:8hr  ›  Ready in:8hr20min 

  1. Sprinkle the seasoned flour over the meat cubes. Place in slow cooker.
  2. Add the potatoes, carrots and onions and cover with the stock.
  3. Bring to high for 1 hour, then reduce to low for 7 hours.


As the scouse cooks the onions and carrots add a lovely natural sweetness to the juices, which thickens because of the flour and potatoes

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