How to Cook Scouse - The Scouse Way! | Beef Stew Recipe

Scouse isn’t just food; it’s history in a pot. Its roots go back to the Viking dish “lobscouse,” - a 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. 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. So whether you’re a lamb loyalist or a beef believer, one thing we can all agree on is that Scouse, however you make it, is a dish worth celebrating! Full recipe: https://www.barriebros.com/recipes/sc... 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) Follow Us: Facebook - Ellis Barrie:   / ellisbarriebros   Liam Barrie:   / liambarriebros   Y Marram:   / ymarram   Instagram - Ellis Barrie:   / ellis.barrie   Liam Barrie:   / liambarriebros   Y Marram:   / y.marram   Our Sites: http://www.barriebros.com http://www.ymarram.com http://www.newboroughholidays.com Produced by Shedible (http://www.shedible.co.uk) Subscribe and follow along for more banging recipes from Ellis! #cookingtutorial #scouse #stew #beefstew #autumn #winter #chefathome #food #foodie #foodlover #cooking #chef #recipes