Scouse Recipe:

Looking for a scouse recipe? If you’re not from Liverpool, you might be wondering, “What is it, and how do you make Scouse?” Well, let me explain.

Scouse is history in a pot. Its roots go back to the Viking dish “labskaus,” a beef stew beloved by sailors and travellers across Northern Europe. When the ships docked in Liverpool, the locals adopted it, adapted it, and transformed it into the dish we know and love today.

It’s part of the DNA of Liverpool, so much so that Liverpudlians are often referred to as scousers. A dish that brings the city’s seafaring history, working-class roots, and sense of community all together in a big, hearty pot. From the Vikings to modern-day Scousers, it’s been the taste of home for generations.

For those who know Scouse well, this recipe takes the classic to new heights with rich ox cheek and buttery dumplings. But you could always check out our Lentil Stew with a spanish twist? And if you’re new to scouse, then welcome—this is the perfect place to start.

How do Scousers make Scouse?

Now, here’s where the debate starts: should it be lamb or beef? Thick or thin in consistency? Purists will tell you that traditional Scouse was made with lamb or mutton because they were cheaper and more accessible at the time, and some heathens suggest it should be stodgy like a thick porridge from the overcooked potatoes. Others swear it was beef, and some of those folks want the hard vegetables and potatoes with a water broth. If you ask ten Scousers, you’ll get ten different answers—and probably a heated argument to boot.

Suggestions

Traditional: Serve with crusty bread and pickled beetroot or red cabbage for a proper Scouse experience.

Meat Matters: Collagen-rich cuts like ox cheek or shin bring that melt-in-the-mouth texture.

Fresh Veg: Adding fresh veg towards the end keeps the stew vibrant.

Season Smart: Worcestershire and even soy sauce can add layers of depth, and don't be scared of salt.

“This recipe is my love letter to Liverpool’s culinary heritage. It’s rooted in tradition but with a chef-y twist that makes it even better.

Whether you’re loyal to lamb, on the beef bandwagon, or like it ‘blind’, one thing we can all agree on is that Scouse is a dish worth celebrating (as long as you make it taste nice).”

— Chef Ellis Barrie

• Click For Ingredients

  • For the Scouse:

    • 1kg ox cheek (shin of beef or oxtail works too)

    • Salt and pepper (to season)

    • 2 tbsp vegetable oil

    • 50g butter

    Mirepoix (veg base):

    • 2 carrots, roughly chopped (approx. 200g)

    • 2 onions, thickly diced (approx. 300g)

    • 2 celery sticks, chopped (approx. 150g)

    Fresh Veg:

    • 3 carrots, chunky slices (approx. 300g)

    • 3 onions, chunky slices (approx. 300g)

    • 4-5 waxy potatoes, peeled and cut into chunks (approx. 600g)

    Additional Flavour:

    • 1 bouquet garni (thyme, rosemary, bay leaf)

    • Spice tea bag of 2 clove 1 star anise and pepper corns 

    • 1.5L beef stock

    • Worcestershire sauce (to taste)

    • Optional: soy sauce (for umami)

    For the Butter Dumplings:

    • 200g self-raising flour

    • 100g cold butter, grated

    • 1-2 tbsp fresh parsley, chopped

    • ¼ tsp salt

    • A pinch of pepper

    • 4-5 tbsp milk (or water)

Cooking Instructions

Step 1: Sear the Beef

1. Preheat a heavy-based pan over high heat.

2. Season ox cheek generously with salt and pepper.

3. Add vegetable oil to the pan and sear the beef on all sides until browned.

4. Add butter to the pan and let it melt around the meat for extra richness. Remove and set aside.

Step 2: Build the Base

1. In the same pan, sauté the mirepoix (carrots, onions, celery) until softened and fragrant.

2. Add the bouquet garni, spice tea bag  and if needed, deglaze the pan with a splash of beef stock to lift the flavor-packed bits stuck to the bottom.

Step 3: Slow Cook the Beef

1. Return the ox cheek to the pan and cover with beef stock.

2. Add a dash of Worcestershire sauce, season with salt and pepper, and transfer to the oven at 140°C (284°F).

3. Cook for 2.5-3 hours until the meat is tender but holds its shape.

Step 4: Prepare the Fresh Veg

1. Strain the cooking liquid into a clean pot, discarding the cooked-out mirepoix.

2. Add fresh carrots, onions, and potatoes to the strained stock.

3. Simmer until the vegetables are tender but not mushy.

Step 5: Make the Butter Dumplings

1. In a bowl, mix flour, grated butter, parsley, salt, and pepper. Rub together until the mixture resembles breadcrumbs.

2. Gradually add milk (or water) to form a dough.

3. Divide into 40g balls (about golf ball size).

Step 6: Assemble and Finish

1. Return the ox cheek to the pot with the cooked vegetables. Adjust seasoning, adding more Worcestershire or soy sauce if needed.

2. Place the dumplings on top of the stew, ensuring they sit above the liquid to steam and develop a golden crust.

3. Bake uncovered at 180°C (356°F) for 20 minutes until the dumplings are golden and fluffy.

And there we have it. An authentic scouse stew, cooked by a scouser, continuing the tradition of passing on the family recipe. What better source can there be for a recipe?

Final comments from Chef:

“At the end of the day, Scouse is more than a recipe—it’s part of who we are. Whether it’s lamb, beef, or ox cheek, it’s not about what’s ‘right.’ It’s about making it taste brilliant. And in my house, it was always beef. That’s just the way it is.

So, grab your pan, channel your inner Scouser, and whip up a batch of this proper Scouse. Let me know how it turns out—and where you stand on the lamb vs. beef debate!”

— Chef Ellis Barrie

• What ingredients are essential for a traditional scouse recipe?

  A traditional scouse recipe includes beef or lamb, potatoes, carrots, and onions. These ingredients create a hearty and flavorful stew that's perfect for a comforting meal.

• Can I make a vegetarian version of scouse?

  Yes, you can make a vegetarian scouse by substituting the meat with a variety of root vegetables such as potatoes, carrots, turnips, and parsnips, along with vegetable stock for flavour.

• How long should I cook scouse for the best results?

  For the best results, cook scouse on a low heat for at least 2-3 hours. This allows the flavors to meld together and the meat to become tender.

• What is the origin of the scouse recipe?

  The scouse recipe originated from a dish called "lobscouse," which was popular among sailors. It became a staple in Liverpool due to the city's maritime connections and has since become a local tradition.

• How can I add more flavor to my scouse recipe?

  To add more flavor to your scouse recipe, consider adding Worcestershire sauce, bay leaves, or a splash of ale. These ingredients can enhance the depth and richness of the stew.