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This recipe is classed as easy

Rating 3.08 / 5 (48 votes)

Prep time:
10 min
Cook time:
1 hr 40 min

Similar to Irish stew, scouse was brought to Liverpool by Northern European sailors - James Tanner serves his version with traditional pickled cabbage


1. Season the beef with salt and pepper, and coat with flour.

2. Heat a large saucepan over a medium heat and pour in the olive oil. Add the onion and cook for 2 minutes, before stirring in the beef and garlic. Seal the meat on both sides - about 1 minute.

3. Pour in the wine and reduce by half - about 5-8 minutes. Add the beef stock and bay leaf and simmer for 30 minutes.

4. Tip in the potatoes and carrots, and continue to simmer gently for another hour. Season with salt and freshly ground black pepper.

5. For the pickled cabbage, place the cabbage in a saucepan with vinegar, water and sugar. Cook over a medium heat for 8-10 minutes, or until the cabbage is soft, preferably with a bit of crunch.

6. Serve the scouse steaming hot in bowls and top with the pickled cabbage, which can be served hot or cold.


  • 700 g stewing steak, cubed
  • 1 pinches salt and black pepper
  • 2 tbsp plain flour
  • 2 tbsp olive oil
  • 1 large onion, cut into 1cm pieces
  • 2 cloves garlic, crushed
  • 350 ml red wine
  • 800 ml beef stock
  • 1 bay leaves
  • 225 g potatoes, peeled and quartered
  • 3 large carrots, cut into 1.5cm cubes

For the pickled cabbage

  • 1 red cabbage, shredded
  • 200 ml white wine vinegar
  • 100 ml water
  • 100 g caster sugar

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Latest Comment


Sorry Bronco Stillers & ColinC44846, but you are pretty wide of the mark with your initial assertions. I can assure you I am full-blooded Scouse and my Nan, Mum, Aunties and entire family all made (and still make) scouse with beef. The original and correct recipe is actually to use BOTH beef and lamb. A small amount of research would have unveiled that fact prior to such an amazing sweeping statement. That aside, all other points on this feed are accurate.

Scouse is a dish created by the poor to feed large families on a limited spend several generations ago. How on earth could they incorporate red wine then? I am also unaware of anyone (or notable traditional recipe) including garlic.

To emphasise the lamb reference, it seems to me like a case of tasty-looking stew in scouse clothing!

LeeM96700 LeeM96700  Posted 12 Sep 2011 5:47 PM

I'm afraid I am in full agreement with the two below. Scousers would never use beef. We would use scrag or neck of lamb, no wine and no bay leaf and definitely no garlic! Keep it simple use lamb stock, ours was kept from the Sunday roast. Pickled cabbage definitely a yes. 3 lb of spuds and 3 large carrots cut up large/chunky and cooked on low for 3 hours.

This is good, no frills, heartwarming food.

The Gnome The Gnome  Posted 25 Sep 2010 2:55 AM

It sounds nice, but its not scouse, you use lamb and a bit of shin beef no garlic or red wine. You also need loads more potatoes and carrots

pat134 pat134  Posted 16 May 2008 6:34 PM

Sorry James there's not a scouser in the world that would use beef... it's got be LAMB .... Red wine and Garlic I dont think so !!! You can call it what you want but it ain't Scouse

Bronco Stillers Bronco Stillers Posted 14 Apr 2008 2:44 PM