Scouse is a traditional stew from Liverpool made with beef or mutton, carrots and potatoes and was once a staple meal for working class Liverpudlians, as it’s cheap, filling and really tasty! Both my parents are from Liverpool and when I was a child, my mum would make up a batch of Scouse and it would sit on the stove on a low heat for days. As we were grabbing ladle full after ladle full of it, she would keep topping it up with water and veg until all the meat was gone and we were left with ‘Blind Scouse’ – Scouse but with nothing that has eyes in it. Sometimes, she would add a few heaped tablespoons of curry powder into the pot to turn it into Curried Scouse. But it usually didn’t last that long!
This is my version of Blind Scouse. Not completely traditional as I’ve had to add other ingredients to give it the delicious thick, comforting flavours you would normally get from the slow cooked meat, but it’s not far off. It’s meat-free, filling, comforting and tasty. Just what you need on a cold wintry day.
Ready in 80 mins (10 mins prep, 70 mins cooking, though the longer you cook it for the better) – will make enough for 4 large bowls.
- 1 celery stick, Sliced
- 250g of carrots (no need to peel) chopped into large chunks
- 600g of white potatoes peeled and chopped into roasty sized pieces
- 1 large/2 small white onions quartered then thickly sliced – Pic 1
- 1 knob of butter
- 1 tablespoon olive oil
- 1.5 pints of cold water
- 1 vegetable stock cube
- 1 teaspoon of ground black pepper
- 1 teaspoon of rosemary
- 3 heaped tablespoons of gravy granules
- 1 teaspoon of vegan Worcester Sauce (if you’re not veggie or vegan, you can just use regular Worcestershire sauce)
- Heat a large pan to a medium/high heat on the stove and add the oil, butter and onion.
- When the onion is sizzling add the other veg and cook for 5 mins, stirring every so often so they don’t stick to the bottom of the pan. – Pic 2
- Add your water and crumble in the stock cube. There should be enough water to just cover the veg. – Pic 3
- Give everything a good stir, and put the lid on. (An upturned heat proof dish or a big sheet of tinfoil works too if you don’t have a lid)
- Bring to the boil and turn the heat down so it’s simmering and leave for 30 mins, stirring occasionally.
- Add the black pepper, rosemary, Worcester Sauce and gravy granules. – Pic 4
- Mix well, cover and simmer for another 40 mins (though the longer the better), stirring occasionally.
- Serve with plenty of crusty bread and a good helping of Pickled Red Cabbage.
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