To make Scouse in a slow cooker, here is a simple and traditional method: Ingredients:
- Beef stew meat (about 1/2 pound)
- Lamb breast or lamb chunks (about 1/2 pound)
- 1 large onion, chopped into large chunks
- Carrots (about 1 pound), cut into medallions
- Potatoes (several pounds), peeled and diced
- 2 broth or stock cubes
- 2 teaspoons vegetable oil
- Worcestershire sauce
- Salt and pepper
- Water
Method:
- Brown the beef and lamb chunks in vegetable oil in a frying pan until lightly browned all over. You can add Worcestershire sauce for flavor.
- Place the browned meat in the slow cooker.
- Add the chopped onion and carrots on top of the meat.
- Peel and finely dice some of the potatoes and put on top of the carrots.
- Dissolve the broth cubes in enough cold water to cover the ingredients in the slow cooker. Pour over the meat and vegetables.
- Season with salt and pepper. Add Worcestershire sauce to taste.
- Cook on low for about 4 hours. After 2 hours, add the remaining potatoes peeled and roughly chopped, plus a few more splashes of Worcestershire sauce.
- Continue cooking until the potatoes and vegetables are soft and the stew is thickened.
- Serve hot with traditional sides like red cabbage, beetroot, pickled onions, or crusty bread.
This slow cooker adaptation preserves the hearty, comforting nature of Scouse with tender meat and vegetables in a rich broth.
