How to Make Beef Scouse in a Slow Cooker – A Traditional Liverpudlian Stew

Beef scouse is a hearty and comforting stew that originated in Liverpool, England This flavorful one-pot meal features tender chunks of beef, potatoes, carrots, and onions simmered together in a rich broth Making scouse in a slow cooker allows the flavors to meld while requiring minimal hands-on time, making it an easy weeknight dinner. In this guide, I’ll walk you through the simple steps for how to make authentic beef scouse in a slow cooker, along with tips for customizing it to your taste.

What is Scouse?

Scouse is a type of stew that is deeply rooted in the history and culture of Liverpool. The name comes from the Norwegian word “lapskaus” meaning a stew of meat and potatoes. Sailors from Norway brought the dish when they came to work on Liverpool’s docks. Over time, the stew was adapted with locally available ingredients to create the Scouse known today.

This hearty one-pot meal sustained hard-working families as an affordable and filling dinner. To this day, Scouse remains a nostalgic staple in many Liverpool households, often made on Fridays and for celebrations The rich flavors and tender meat make it the perfect comforting meal

Traditional Ingredients for Beef Scouse

While there are many variations on Scouse today the traditional recipe centers on a few core ingredients

Beef – Chuck beef or stewing beef cut into 1-inch cubes provides tender, beefy flavor.
Potatoes – Cubed potatoes lend starch to thicken the broth. A mix of finely diced and coarsely chopped potatoes is ideal.
Onions – Sliced onions add aromatic flavor.
Carrots – Diced carrots provide sweetness and color.
Beef stock – Brothy flavor forms the base along with water.

Beyond these main elements, worcestershire sauce, black pepper, thyme, parsley and other herbs are common seasonings.

Tips for Making Beef Scouse in a Slow Cooker

Cooking beef scouse in a slow cooker makes preparing this classic stew simple. Follow these tips for maximum flavor and tender meat:

Brown the beef – Browning the beef cubes first adds deeper, richer flavor. Do this in batches in an oiled skillet over high heat.
Sauté the onions – Cook the onions until softened and translucent before adding to the slow cooker.
Layer ingredients – Place onions, carrots and finely diced potatoes on the bottom. Top with the seared beef cubes, then the coarsely chopped potatoes.
Use broth and water – For the braising liquid, use a ratio of 1 part beef broth to 1 part water. This prevents it from becoming overly salty.
Cook on low – Cook on the low setting for 6-8 hours until beef is fall-apart tender.
Thicken at the end – If needed, mash some potatoes against the side of the cooker and stir back in to thicken and add body.
Adjust seasoning – Taste and add more salt, pepper or worcestershire sauce to get the flavors just right before serving.

Step-by-Step Guide for Making Slow Cooker Beef Scouse

Now let’s walk through the entire easy process of making authentic scouse stew in a slow cooker:

Ingredients Needed

1 1⁄2 pounds stewing beef, cut into 1-inch cubes
3 tablespoons olive oil, divided
1 large onion, diced
3 carrots, peeled and diced
1 1⁄2 pounds russet potatoes, half finely diced and half coarsely chopped
1 1⁄2 cups beef broth
1 1⁄2 cups water
1 tablespoon Worcestershire sauce
1 teaspoon fresh thyme leaves
1⁄2 teaspoon ground black pepper
Salt to taste
Chopped fresh parsley for garnish

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches, add the beef cubes and brown on all sides, about 2-3 minutes per batch. Transfer to the slow cooker as they are done.
Add 1 more tablespoon olive oil to the skillet. Add the onions and cook for 3-4 minutes until translucent. Transfer to the slow cooker.
Add the remaining 1 tablespoon olive oil to the skillet. Add the carrots and cook for 2 minutes until slightly softened. Transfer to the slow cooker.
To the slow cooker, add the finely diced potatoes, browned beef, Worcestershire sauce, thyme, 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper. Stir to combine.
Pour in the beef broth and water. Give a final stir.
Place the coarsely chopped potatoes on top. They will sink down as they cook.
Cover and cook on low for 6-8 hours, until beef and vegetables are fork tender.
If needed, mash some potatoes against the side of the slow cooker and stir back in to thicken the broth.
Taste and adjust seasoning with more salt, pepper or Worcestershire sauce as desired.
Garnish with chopped parsley before serving.

And your comforting beef scouse is ready to be ladled into bowls and savored! The aroma alone as this simmers away is incredible.

Customize Your Slow Cooker Scouse

One of the great things about Scouse is how customizable it is. Feel free to adapt it to suit your tastes with these easy additions:

Diced turnips or rutabaga for more texture
Pearl barley or red lentils for extra body
Diced boneless lamb for a meaty mix
Fresh thyme sprigs for herby flavor
A dash of paprika or cayenne for warmth
A splash of beer, red wine or tomato paste for extra depth

You can also swap in chicken, pork or vegetarian protein like chickpeas or mushrooms for variations. Get creative with this flexible stew!

What to Serve with Scouse

To round out your Liverpool Scouse supper, here are some tasty sides to consider:

Crusty bread for dipping into the rich broth
A fresh garden salad or coleslaw for crunch
Buttered green beans or roasted brussels sprouts
Homemade oven chips for an authentic touch
Cheese and chive mashed potatoes or colcannon
Sticky toffee pudding for a sweet treat

Tips for Leftover Scouse

Like many stews, scouse tastes even better the next day once the flavors have had time to develop fully. Here are some tips for enjoying leftovers:

Store cooled scouse in an airtight container in the fridge for up to 4 days.
The stew may thicken after refrigeration. Simply stir in a little beef broth or water to loosen it when reheating.
Reheat individual portions in the microwave or on the stovetop over medium-low heat.
Sprinkle with a little extra parsley before serving again.
Allow leftovers to come to room temperature before freezing for longer term storage.
Frozen scouse will keep for 2-3 months. Thaw overnight in the fridge before reheating.

Now that you’re armed with all the steps and tips for making authentic scouse in the slow cooker, you can enjoy a taste of Liverpool right from your own kitchen. This beefy, comforting stew makes a wonderful family meal any day of the week. Give it a try and see why Scouse remains such an iconic regional dish.

Scouse in slow cooker, made by a Scouser with Aldi ingredients

FAQ

Can I put raw beef straight into a slow cooker?

Yes, you most certainly can cook raw meat in the slow cooker! You put it in “cold”, with whatever liquid your recipe calls for, turn it on either “low” or “high” depending on your recipe (I usually start it on “high” for a couple hours, then turn it to “low”), and in 6–7–8 hours, it’s now COOKED meat!

Does beef get more tender the longer you cook it in a slow cooker?

Collagen makes meat tough when cooked quickly, but when slow-cooked, it breaks down into gelatin, giving you that juicy, tender mouthfeel. Fattier — and cheaper — cuts of beef can also be good for slow cooking, because the fat helps to ensure the beef won’t dry out while adding extra flavour.

Why is scouse different to stew?

Guardian food writer Felicity Cloake describes scouse as being similar to Irish stew, or Lancashire hotpot, though generally using beef rather than lamb as the meat. While ingredients can vary, those essential are potatoes, carrots, onion and chunks of meat, with beef favoured over lamb.