Slow Cooker Scouse2022-12-03
- Yield: 4
- Servings: 4
- Prep Time: 15m
- Cook Time: 8:00 h
- Ready In: 8:10 h
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This information is per serving.
Saturated Fat1.7 g
Trans Fat0 g
Unsaturated Fat0.2 g
Slow cooker scouse. A traditional scouse dish made with lamb or beef, beer, and vegetables. Slow-cooked in a seasoned stock and finished with a thick sauce.
What is a Scouse?
A Scouse is a type of slow cooker dish that originated in Liverpool, England.
It is made from potatoes, onions, beef or lamb, bacon, and various other ingredients.
This dish has a thick and creamy texture with the flavors of the meat and vegetables blended well together. It is usually served with either brown or white sauce.
The Top 4 Tips for Making the Perfect Slow Cooker Scouse Recipe
Slow cookers are a great way to make scrunch because they allow you to put all of your ingredients into the pot and forget about it for a few hours. But there are some things you can do to make sure your scrunch is just perfect. In this article, we will provide four tips for making the perfect slow cooker scouse recipe.
First, pick the right ingredients. Some good ingredients would be onions, carrots, potatoes, bay leaves, and thyme. Tomatoes are also great if you want to make a whole pot of them.
Second, cook on low heat for long periods of time. Cooking your scouse on low for 8 hours or more will make sure that the potatoes are completely cooked through so they are soft and not crunchy in any way at all. If you don’t have a slow cooker, you can use a stovetop pot.
Third, make sure you have enough liquid. You should have about a cup of liquid to cook your potatoes in, but if not then add in about a half cup more water or vegetable stock.
Fourth, cover the slow cooker and set it on low for eight hours or more at least once every day. This will ensure that the scouse won’t dry out and will stay flavorful all throughout the 8-hour cooking time process.
How to Serve the Scouse
The Scouse is traditionally served in a bowl with a side of bread and butter.
Slow Cooker Scouse
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- 1 pound (480 g) lamb fillets, chunked
- 3 potatoes, peeled and chunked
- 4 carrots, peeled and chunked
- 1 yellow onion, peeled and chopped
- 1 tablespoon all-purpose flour
- 2 beef stock cubes
- 1 cup (250 ml) bitter ale
- 1 cup (250 ml) beef stock
- 2 bay leaves
- 2 thyme sprigs
- 3 tablespoons olive oil
- 1 can peas, drained
- salt and black pepper, to taste
Pat the lamb dry with paper towels. Add all-purpose flour and toss lamb chunks well.
In a large nonstick skillet, heat the olive oil over medium-high heat. Add lamb and cook for 5-7 minutes, or until golden. Add chopped onions and cook, stirring occasionally, for a further 2-3 minutes, or until the onions are soft.
Remove the fried lamb from the skillet and transfer them to a slow cooker. Add chopped onions to the skillet and cook, stirring occasionally, for a further 2-3 minutes, or until the onions are soft. Add the potatoes and carrots and continue cooking and stirring occasionally, for 3 more minutes.
Remove cooked vegetables from the skillet and transfer them to the slow cooker. Add the remaining ingredients, except peas Close the pot and cook on a low-heat setting for 8 hours, or until meat and vegetables are tender, adding peas in the last 30 minutes to cook.
Turn off the cooker and open the lid. Discard bay leaves. Remove cooked lamb and vegetables from the slow cooker and transfer them to a serving plate. Season with salt and black pepper, to taste. Serve hot.