Scouse
Originally this meat stew was made by sailors in the ports of northern Europe. Known as Lapskaus in Norway, Lapskojs in Sweden and Labskaus in Germany, preserved meat, usually salted beef, was stewed with onions and thickened with ship’s biscuits. The English version, Scouse, became so popular in the port of Liverpool that Liverpudlians became known as Scousers. There seem to be many versions of the dish, some using lamb, others beef; some add turnips as well as potatoes. The main thing is that the final dish should be somewhat mushy. Traditionally Scouse is served accompanied with pickled beetroot or red cabbage and slices of bread.
Equipment
Weighing scales
Measuring jug
Frying pan
Shallow dish
Cast iron casserole
Preparation method
Heat the oil in the frying pan, add the meat and brown lightly. You will need to do this in batches so you don’t crowd the frying pan.
Transfer each batch to the shallow dish and set aside.
Heat a little oil in the casserole, add the onions and sauté on a moderate heat until transparent.
Add the carrots, potatoes and browned meat and stir in.
Season generously and cover with the lamb stock – it should come to about 3cm above the meat and vegetables.
Bring to the boil, reduce the heat to a gentle simmer and cook for 1½ to 2 hours. Stir regularly to prevent sticking.
The Scouse is ready when the vegetables are mushy and the meat tender.
Tip: After you have peeled onions or shallots, cut them in half and remove the inner shoots as they can cause indigestion.
For tips on making stews see my guide for making soups and stews. 
