Brought to Liverpool by Northern European sailors, this dish was originally called Labskause. Over time this was shortened to Skause and the spelling changed to the version we have today - Scouse. The visiting foreign sailors and their families introduced the dish to the locals and in time all sailors within Liverpool were referred to as Scousers. Now everyone from the region of Liverpool is known as a Scouser. Try making Liverpool's best known dish for yourself!

Main courses
A dish of Scouse in the Speke Hall restaurant
  • Preparation time 20 minutes (prep. time)
  • Cooking time 2 hours and 45 minutes (cooking time)
  • Serves 6-8


  • 1kg/2.2lb diced beef chuck
  • 2kg/4.4lb peeled and chunkily chopped potatoes
  • 2kg/4.4lb peeled and chopped carrots
  • 1 celery
  • 4 dried or fresh bay leaves
  • 300g beef bouillon, in 8litre/14pints water
  • Salt and pepper to taste


  1. Peel and chop potatoes and carrots.
  2. Boil beef in the stock and water with bay leaves, salt and pepper for 2 hours to tenderise the beef.
  3. Add the potatoes and carrots and leave to simmer for around 45 mins (no thickener is needed).
  4. This recipe is best left overnight and then more potatoes added the next day as the first lot of potatoes will fall into the stock and making the stock thicken naturally.
  5. Serve with red cabbage, crusty bread and butter.