For the people who are living in the Mersey/ Liverpool area of the UK...?

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Corneilius

Basically Scouse is much thicker than Irish stew, and has a lot more vegetables in it.
It takes about 40 mins to cook Irish stew, Scouse can be kept warm in a pan for several days, but isn't really ready to be eaten until it has cooked for around 4 hours. Your spoon should stand up without you holding it in a good scouse, some people even prefer to use a fork.
Don't forget the red cabbage!

And don't forget the other great Liverpool dish Peawack with ribs,(lentil and potato soup) My dad's is to die for!

I have heard that some people use mincemeat, but it sounds yuckie to me. Scouse should be made from Skirting (somtimes called shin) beef. This needs to be cooked for a long time before it becomes tender, it is also the best meat for pies.

mariolla oneill

It's what I call a PAN OF SCOUSE,it's better much better than irish stew.
any day I would have a pan of scouse.

biggunno

being from Liverpool and a chef the answer is scouse is thicker than the runnier Irish stew the Vegatables used vary also you wouldnt really see cabbage in Irish Stew and also any meat can be put into scouse were as Irish stew tends to be stewing steak.
My mum and her mum before her used almost any meat for scouse ie steak ,kidney , liver,lamb and even when times where hard used balls of minced beef. however its is a cardinal sin to make scouse without meat ( blind scouse indeed ) My grandma and grandad would of been divorced if that were ever to of happened .

top cat

nothing much but scouse sounds better

chrissie

No meat in scouse so my Grannie tells me. However I have always had scouse with meat so.....

Jumpin' Jack Flash

Like Liverpudlians and the Irish themselves, there isn't a hell of a lot of difference.

leigha

I thought irish stew was lamb, carrotts, barley, potatoes and onion. The Scouse, i thought was, beef, carrotts, onion, potatoes. But i suppose you can use mince beef if you want too, or minced lamb in the irish, or even corned beef in the scouse. Just depends which you prefere.

sarch_uk

Chrissie....scouse without meat is blind scouse....

mother and her family were from Everton...

The Fat Controller

scouse is thicker and has cabbage in it

F W

Irish Stew has lamb in it. Scouse used beef or other meats, if you could not afford the meat and just used the veggies it was then known as 'Blind Scouse'.

EMA

My mum tells me that 'Scouse' was just a name for the meal made on a Monday after the Sunday roast. All the leftovers from the roast was thrown into a big pan on the Monday and was re-cooked for the family!

Yes, years ago scouse was made with mince meat when everyone was skint but now no-one would ever dream of this!!!

My ma does the best pan of scouse ever............but I suppose every one thinks their ma does the best!

Funny thing is no 2 mothers scouse tastes the same cos you pick up your ingredients etc from your own families.........everyones is different!

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