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A photo of Scouse, and English recipe for meat and vegetable stew with crusty bread, pickled cabbage, and butter


Lori Avirett-Mackenzie
This historic stew has nearly as many variations as neighborhoods in Liverpool.
Prep Time 30 mins
Cook Time 2 hrs
Course Dinner, Lunch, Main Course, Stew
Cuisine English
Servings 8 people
Calories 410 kcal


Chef's knife
cutting board
dutch oven
pie plate
measuring spoons
Metal spatula
Soup ladle


  • 2-3 lb. chuck roast
  • ¼ cup flour
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 2 large sweet onions
  • 2 lbs. russet or Idaho potatoes
  • 4 medium carrots
  • 2 small turnips optional
  • 1 sprig thyme leaves
  • 64 fl oz vegetable stock
  • 1 bottle bitter optional (for Liverpool Football Club fans)
  • 1 container pickled red cabbage or pickled beets


  • Rinse vegetables in colander.
  • Chop the onions, dice the potatoes, slice the carrots, and dice the turnips (if using) roughly, remove individually to bowls.
  • Combine the flour, salt, and pepper in the pie plate.
  • Cut the chuck roast into bite-sized chunks, then dredge well in the flour mixture.
  • Warm the oil and butter in the dutch oven over a medium heat.
  • Add the beef chunks, in phases if necessary, and throughly brown.
  • Remove the browned beef to another pie plate.
  • Scrape up the fond, and soften the chopped onion for about 4-5 minutes, adding more oil if necessary.
  • Add in the diced potato, and sauté for another 4 minutes.
  • Return the beef chunks to the pot and scrape up any additional fond that has accumulated.
  • Then add enough vegetable stock (substituting the bottle of bitter if you like) to completely cover (about 1.5 quarts), add the sprig of thyme, bring to a boil, then turn down to simmer.
  • Simmer for about 60 minutes, or until the beef chunks and potatoes are tender.
  • Add the carrots and turnips, and more stock if necessary, and continue to cook until they are done.
  • Adjust the seasonings, then serve in bowls with the pickled cabbage (or beets), warm crusty bread, and butter.


  • Instead of chuck roast, you can use a top sirloin roast or any type of roast you prefer.
  • Potatoes can be any starchy potato (russet, Idaho, etc.)
  • I prefer using low- or no-sodium vegetable stock. Using low- or no-sodium chicken or beef stock results in a richer, heavier flavor.
  • Low- or no-sodium stock allows you to control the saltiness of the dish.
  • When dicing the potato, make some of the pieces quite small so they "melt" into the liquid, helping thicken it.
  • Liverpool Football Club suggested a bottle of bitter for the ultimate Scouse. My Scouse friends prefer plain stock.
  • Either shredded pickled red cabbage or shredded pickled beet can be used with the stew.


Sodium: 1216mgCalcium: 70mgVitamin C: 16mgVitamin A: 5667IUSugar: 9gFiber: 4gPotassium: 1096mgCholesterol: 82mgCalories: 410kcalTrans Fat: 1gSaturated Fat: 8gFat: 16gProtein: 26gCarbohydrates: 38gIron: 4mg
Keyword English Stew
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