This Slow Cooker Pat’s Scouse, aka lamb scouse, is a delicious meal made with 1 tbsp of olive oil, 400 grams of diced stewing beef, 300 grams of diced lamb, and 2 dashes of Worcestershire sauce, all coming together in a hearty and flavorful stew.

To make your Pat’s Scouse in the slow cooker, start by sautéing 1 chopped onion in olive oil, then brown 400 grams of beef and 300 grams of lamb with a dash of pepper and Worcestershire sauce. Transfer to a slow cooker with diced carrots, parsnips, and cubed potatoes, adding 2 beef stock cubes and 750 ml of water. Cook on low for 4-6 hours until tender and flavorful.

So follow the complete guide bellow and let’s make thisbeloved Liverpool dish at home with ease.

Jump to Recipe Print Recipe

Why is it called Pat’s Scouse?

“Pat’s Scouse” is recipe shared on CookPad named in honor of almu21’s friend Pat, who showed her how a slow cooker can perfectly make this hearty Liverpool stew. Naming it after Pat is a way to remember her influence and contribution.

This version of Scouse focuses on lamb, creating a rich and comforting dish ideal for a satisfying meal.

Can I make Lamb Scouse without lamb?

Yes, making Lamb Scouse without lamb is possible. You can substitute lamb with beef or chicken to suit your preference or dietary needs, allowing you to still enjoy this hearty dish.

Slow Cooker Pat’s Scouse Ingredients

• 1 tbsp of olive oil
• 1 onion, chopped
• 400 grams of diced stewing beef
• 300 grams of diced lamb
• A dash of freshly ground black pepper (Bristol five blend, if you have it)
• 2 carrots, diced
• 2 parsnips, chopped
• 900 grams of potatoes, with half finely cubed and the rest roughly chopped
• 2 beef stock cubes
• 750 ml of water
• 2 dashes of Worcestershire sauce

How To Make Slow Cooker Pat’s Scouse

1. Start with the onion: Heat the olive oil in a pan over medium heat. Sauté the chopped onion until soft, then carefully transfer it to your slow cooker.
2. Brown the meats: Using the same pan, brown the diced stewing beef and lamb. Season with freshly ground black pepper and add a dash of Worcestershire sauce while cooking. Once the meat is nicely sealed, move it to the slow cooker.
3. Sauté the veggies: In the leftover oil and juices from browning the meat, sauté the diced carrots and chopped parsnips until they start to soften. Once done, add them to the slow cooker as well.
4. Add the potatoes: Take half of your potatoes, the finely cubed ones, and add them to the slow cooker mixture.
5. Pour in the stock: Crumble the beef stock cubes over the mixture in the slow cooker, then pour in the water until it almost covers the potatoes. Set your slow cooker to low and let everything simmer together for 2-3 hours.
6. In go the rest of the potatoes: Add the roughly chopped potatoes to the slow cooker. Continue cooking on low for another 2-3 hours until the potatoes are tender and the stew has thickened.
7. Season to taste: Near the end of cooking, taste your Scouse and adjust the seasoning if needed. A little more Worcestershire sauce can add depth if you feel it’s needed.

How can I thicken my Scouse if it’s too watery?

To thicken Scouse if it’s too watery, one effective method is to mash some of the potatoes in the stew and stir them back in. This natural thickener blends well without altering the taste.

Recipe Tips:

• Meat Choice: Opt for high-quality, marbled cuts of lamb and beef to enrich flavor.
• Low and Slow: Cook on a low heat setting to tenderize the meat and meld flavors.
• Deglazing: Use a splash of wine to deglaze the pan after browning the meat, capturing all the savory bits.
• Thickening: For a thicker stew, mash some of the potatoes directly in the pot.
• Fresh Herbs: Finish with fresh parsley or thyme for a burst of color and freshness.

Recipe Variations:

• Root Vegetables: Swap in turnips or rutabagas for a different earthy note.
• Barley Addition: Add pearl barley during the last hour of cooking for texture.
• Spicy Kick: Introduce a teaspoon of paprika or a dash of cayenne pepper for warmth.
• Guinness Infusion: Replace some water with Guinness beer for a rich, malty depth.
• Vegetarian Twist: Use mushrooms instead of meat and vegetable stock for a hearty veg version.

What To serve With Lamb Scouse

I love serving Lamb Scouse with these sides for a complete meal: Roasted Vegetable Medley, Honey and Herb Oven Roasted Carrots, Cauliflower Mac and Cheese, Instant Pot Au Gratin Potatoes, and Roasted Brussel Sprouts.

How To Store Lamb Scouse

In The Fridge: Store Lamb Scouse in an airtight container to keep it fresh. It can last for up to 3-4 days when refrigerated properly. Make sure it cools down to room temperature before sealing to prevent condensation that can lead to sogginess.

In The Freezer: Lamb Scouse can be frozen, extending its shelf life to 2-3 months. Use a freezer-safe container or bag, leaving some space for expansion. Thaw in the refrigerator overnight before reheating for the best texture and flavor.

How To Reheat Lamb Scouse

Reheat Lamb Scouse by transferring it to a pot on the stove over medium heat. Stir occasionally until heated through, which should take about 10-15 minutes. For a quicker option, you can also reheat individual portions in the microwave for 2-3 minutes, stirring halfway through to ensure even warming.

Check out More Slow Cooker Recipes:

• Slow Cooker Chicken Carcass Soup
• Slow Cooker Mayflower Curry
• Slow Cooker Goat Stew