Great recipe, very similar to the way I make it. We were raised on Scottie Rd in the 60s/70s on food like this. Never tried the Worcester sauce in it, so will give it a go. I use the Turkish 'tear and share' flatbread from the L7 supermarket on Prescott Rd, to accompany it, with a spoonful of Red cabbage on top of the Scouse. The Turkish bread, smeared with salted Lurpak, and dipped into the Scouse, is a taste to behold! Trust me. Great video!
I’ve never thought about putting some spuds in first. I’ve always put them in last like you do for the final half hour. They really thicken the stew. I think I’ll start doing that from now on. Thanks for the video mate.
Scouse was always made with neck of lamb (cheapest cut) and King Edward potatoes and carrots and onions with gravy browning and an Oxo - nothing else back in the1930's and 40's. If you couldn't get any meat you had to put up with 'blind scouse' in those days - no meat at all! At least that's how we lived in Norris Green back then
Hi Geoff, thanks for your comment I believe scouse is nice with lamb or beef, and also should be kept simple I am familiar with 'blind scouse' I believe some people make scouse with mince meat also. Anyway thanks for your comment.
Variations of this dish exist throughout the UK. In Ulster we do similar with minced/ground beef, rather than diced. Irish Stew isn't that dissimilar to 'Scouse' either. I like to do a beef stew using shin of beef, ox cheek, oxtail, diced steak and (if available) a few short dated rumps/sirloins, diced up, added in. - Can batch cook it, portion it up and freeze. Use as desired.
Hi, and thanks for your comment you are absolutely right about variations of this dish All very tasty I am sure, it is such an easy dish to make and tastes even better the next day And also nice to have frozen portions available, thanks again.
I just lob everything in together no browning or faffing about put on a low heat for 2 hours don't stir too much lots of Oxo salt and white pepper bobs your uncle fannys your aunt,
Great recipe, very similar to the way I make it. We were raised on Scottie Rd in the 60s/70s on food like this. Never tried the Worcester sauce in it, so will give it a go. I use the Turkish 'tear and share' flatbread from the L7 supermarket on Prescott Rd, to accompany it, with a spoonful of Red cabbage on top of the Scouse. The Turkish bread, smeared with salted Lurpak, and dipped into the Scouse, is a taste to behold! Trust me.
Great video!
Thanks Tony for your nice comment, lots of little ideas could be used to tweek this recipe. And your extras sound great. Thanks again... Mark
Dead traditional that no messin or faff looks lovely an all Mark. Nicely done.
Hi and thanks for your kind words, yes keep it simple, works for me.
I’ve never thought about putting some spuds in first. I’ve always put them in last like you do for the final half hour. They really thicken the stew. I think I’ll start doing that from now on. Thanks for the video mate.
Hi, and thanks for your comment much appreciated.
Scouse was always made with neck of lamb (cheapest cut) and King Edward potatoes and carrots and onions with gravy browning and an Oxo - nothing else back in the1930's and 40's. If you couldn't get any meat you had to put up with 'blind scouse' in those days - no meat at all! At least that's how we lived in Norris Green back then
Hi Geoff, thanks for your comment I believe scouse is nice with lamb or beef, and also should be kept simple I am familiar with 'blind scouse' I believe some people make scouse with mince meat also. Anyway thanks for your comment.
Variations of this dish exist throughout the UK.
In Ulster we do similar with minced/ground beef, rather than diced. Irish Stew isn't that dissimilar to 'Scouse' either.
I like to do a beef stew using shin of beef, ox cheek, oxtail, diced steak and (if available) a few short dated rumps/sirloins, diced up, added in. - Can batch cook it, portion it up and freeze. Use as desired.
Hi, and thanks for your comment you are absolutely right about variations of this dish
All very tasty I am sure, it is such an easy dish to make and tastes even better the next day
And also nice to have frozen portions available, thanks again.
Any Thursday in our house was 'blind scouse' day. My Mam (grandmother) followed the same recipe minus the meat. You guest it...payday was Friday 😊
Thanks for your comment I think blind scouse will become an option again with all prices going up.
Still tasty Anyway thanks again.
😅😅😅👌👌👌
I just lob everything in together no browning or faffing about put on a low heat for 2 hours don't stir too much lots of Oxo salt and white pepper bobs your uncle fannys your aunt,
In Manchester this dish is called Mouse
Hi, Never heard it called mouse before. Very tasty whatever it's called, thanks for your comment
@@merseymark It's derives i think from Blind scouse and the famous nursery rhyme