How to Make Traditional Beef Scouse in a Slow Cooker

Scouse is a hearty stew that originated in the seaport city of Liverpool, England. It traditionally contains beef or lamb along with potatoes, carrots and onions simmered together into a thick, flavorful dish. Making scouse in a slow cooker allows the flavors to meld together over time into a delicious one-pot meal.

What is Scouse?

Scouse is considered Liverpool’s signature local dish. The name comes from the Norwegian word “lapskaus” meaning a stew of meat and vegetables. Sailors and dock workers in Liverpool adapted the dish using inexpensive ingredients that were readily available. Over time it became known as Scouse and was commonly eaten by working class families.

This thick meat and vegetable stew is flavored by beef stock and ale. Russet potatoes break down into a creamy texture while carrots, onions and other veggies add color. Slow cooking allows the ingredients to become fall-apart tender. Modern versions sometimes include lamb, kidney, bacon or peas.

Benefits of Making Scouse in a Slow Cooker

There are several advantages to using a slow cooker for scouse rather than stove-top:

• Requires little preparation or effort while cooking unattended for hours

• Tougher meats like beef chuck become tender and juicy

• Flavors have time to mingle and intensify

• Less chance of burning or drying out

• Minimal cleanup with just the slow cooker insert to wash later

• Perfect for budget-friendly cuts of meat

• Makes enough for multiple meals throughout the week

Tips for Slow Cooker Scouse

Here are some tips to ensure your scouse turns out perfectly using a slow cooker:

• Cut meat and vegetables into equal 1-2 inch chunks so they cook evenly

• Brown the beef first for deeper flavor

• Use flavorful ale or beef broth for the braising liquid

• Add potatoes halfway through so they don’t get overcooked and mushy

• Stir in peas, if using, at the very end to preserve brightness

• Thicken the broth at the end by mixing in a flour slurry

• Garnish bowls with parsley, chopped scallions or pickled red cabbage

• Accompany with crusty bread, mustard and butter for dipping

Ingredients Needed

To make a traditional scouse in the slow cooker, you’ll need:

• 1-2 pounds beef chuck or stew meat

• 3-4 potatoes, peeled and diced

• 3-4 carrots, peeled and sliced

• 1 onion, chopped

• 1 cup ale or beef broth

• 2 cups additional beef broth

• 2 bay leaves

• Fresh thyme and parsley

• Flour and water for slurry

• Salt and pepper to taste

Step-by-Step Instructions

Follow these simple steps for slow cooker scouse success:

1. Cut the beef into 1-inch chunks and brown in batches on the stovetop with oil until well-browned on all sides.

2. Add the chopped onion to the pot and cook for 2-3 more minutes until softened.

3. Place meat and onions into slow cooker and add bay leaves, thyme, parsley, ale or broth, salt and pepper.

4. Cook on LOW heat for 6-8 hours.

5. Add diced potatoes and carrots and additional beef broth. Cook 2 more hours.

6. Make a slurry by whisking 1 Tbsp flour with 2 Tbsp water. Stir into stew to thicken.

7. Adjust salt and pepper as needed. Garnish bowls with parsley or scallions.

8. Enjoy immediately while hot, accompany with crusty bread!

With minimal effort you can have a hearty pot of traditional scouse simmering away in your slow cooker. The long cook time allows the flavors to develop as the meat becomes fall-apart tender. Adjust the ingredients to suit your tastes and enjoy this classic Liverpool stew.