SCOUSE LIVERPOOL’s OWN | Slow Cooked SCOUSE

Scouse is a lamb or beef stew originating from Liverpool, England. The dish is deeply rooted in the city's history and culture, so much so that the term "Scouser" is derived to describe someone from Liverpool. The history of Scouse is a testament to Liverpool's status as a melting pot of cultures, mainly due to its significant port.

The origins of Scouse can be traced back to the 18th century, linked to a Nordic dish known as "lobscouse," a stew commonly eaten by sailors. The stew was made from salted meat or ship's biscuit with available vegetables, and it was an economical way to feed the crew during long voyages. Liverpool, one of the world's most essential and busiest ports during the 18th and 19th centuries, saw an influx of sailors, immigrants, and merchants from all over the globe. This cultural melting pot led to the local population's adoption and adaptation of lobscouse.

As the dish entered the homes of Liverpool's working-class families, it evolved into what is known today as Scouse. The stew was adapted to use locally available ingredients, such as fresh beef or lamb, potatoes, carrots, and onions. It became a staple dish for many families in Liverpool, mainly due to its affordability, nutritional value, and the ease with which it could be prepared and left to cook slowly over the day.

Scouse is traditionally served with crusty bread, pickled beetroot, or red cabbage, and its popularity has not waned over the years. It remains a beloved comfort food in Liverpool and has garnered attention and appreciation outside the city.

The significance of Scouse extends beyond its culinary aspects; it represents Liverpool's rich history of maritime trade, cultural diversity, and community spirit. The dish symbolizes the city's ability to absorb and adapt influences from worldwide, making them an integral part of its unique identity.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.

Ingredients:

butter/oil
1.5 lbs (680g) of beef or lamb, or half, half, cut into chunks
4 large potatoes, peeled and diced
2 large carrots, peeled and sliced
1 large onion, peeled and chopped
2 celery stalks, sliced (optional)
1 swede / Rutabaga (optional), peeled and diced
4 cups (950ml) beef or vegetable broth
2 bay leaves
1 tsp dried Thyme
Salt and pepper to taste
flour for dusting meat
1 tbsp Worcestershire sauce to taste (optional)
Fresh parsley, chopped, for garnish

to thicken 1 tbsp cornflour/cornstarch 1 tbsp water - slurry

Serve: Crusty bread, pickled red cabbage, or beetroot.
Pickled red cabbage -    • Pickled Red Cabbage  

Slow-cooked 6-8 hours
High 4-5 hours

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