Lamb and Beef Scouse

Lamb and Beef Scouse


18 people made this

A beautiful lamb and beef stew, originally from Liverpool. A perfect warmer during autumn and winter months.


Serves: 6 

  • 3 tablespoons vegetable oil
  • 350g stew beef, diced
  • 350g lamb, diced
  • salt and freshly cracked black pepper, to taste
  • 1.5 kg potatoes, peeled
  • 4 cups (1 litre) beef stock
  • 2 medium onions, diced
  • 2 medium carrots, thickly sliced
  • 2 tablespoons Worcestershire sauce

Preparation:20min  ›  Cook:2hours30min  ›  Ready in:2hours50min 

  1. Preheat the oven to 160 degrees C. Heat the oil in a large frypan. Season the meats with salt and pepper; brown on all sides. Transfer to a large, deep casserole dish.
  2. Cut 3/4 of the potatoes into thin slices; set on top of the meat. Pour in the stock. Cover and cook in the oven 90 minutes.
  3. Cut the rest of the potatoes into small cubes. After 90 minutes, give the scouse a stir to break up the sliced potatoes (this will help thicken it).
  4. Mix in the uncooked potatoes, onions, carrots and Worcestershire sauce; cover and cook 60-90 minutes more, or until the meat is very tender.
  5. Adjust the seasonings and serve.

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Reviews (1)


Spread over meat and stockConverted this for slow cooker. Oil the slow cooker bottom and sides. Add meat and stock. Microwave 3/4 potatoes for 6 mins. Mash and stir into meat and stock. Add remaining veg and Worcestershire sauce. Cook on low for 5 hours. Adjust seasoning and stir. Serve with greens. Sadden - 01 Jul 2012

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