Scouse

Scouse is a meat-and-vegetable stew associated with Liverpool. Chef Christian Grall’s version, published by Liverpool FC, uses beef chuck rather than lamb, with onions, carrots, swede and potatoes. Bitter beer, beef stock, bay leaves and thyme flavour the stew.^[1]

The beef is browned in oil before the onions are softened. Beer is added and reduced, followed by the vegetables, herbs and stock; the potatoes go in two stages. The stew simmers until the meat is tender. At the club’s Boot Room Sports Café it was served with pickled beetroot, pickled cabbage, thick slices of white bread and butter.^[1]