Scouse is best made the day before you are going to eat or freeze it and boiled up the next day


  • 1lb Stewing beef/lamb chopped (get an Oopsy if you can)
  • 5lb Potatoes
  • Carrots
  • Onion
  • Parsnip
  • Swede
  • Leaks (I buy frozen and chopped) £1 from Iceland, 1 bag does 4 pans.
  • 2/3 Oxo’s (depending on how much you’re making)
  • Pepper (to taste, don’t add salt there is enough in the oxo)


Day One. Put the stew/lamb and chopped onion into the biggest pan you have and cover with water, bring to the boil, simmer for about an hour, the water then should be a nice brown colour with all the juices, roughly chop carrots, swede and parsnip into big pieces and add to the pan, add the oxo’s and pepper. Next peel and chop 2 potatoes into small pieces (these will thicken the scouse) wash the rest of the potatoes chop into fairly big pieces (don’t peel) and add to the pan, stir and put the lid on, simmer for as long as you like, I like to cook it for about 3hrs, turn off and leave somewhere cool over night.

Day two. Re-heat the scouse slowly (you may have to add a little more water as it will be solid) then boil for about 10 minutes, add the leeks and simmer for another half hour or so, then hey-presto you have the best meal in the world bar none.

If you are freezing, leave to cool before spooning into freezer bags or dishes.

Scouse is best eaten with beetroot on the top and crusty bread, enjoy!