Love the way Aldo fails to take the hint and continues to stir like a madman :)

My fave food in the entire world!!! everyone makes it differently though :P

like they said in every house in this beautiful city every family have their own way and it ends up the same where the family loves it and it is a staple in the scouse family diet. my mum's scouse is gorgeous, we let it cook for a day or so so the meat falls apart in the mouth. if you haven't tried scouse please try it no matter who's it is just try it because you wont be sorry that you have :D

Christian has worked at LFC for many years. He is an amazing chef! He always served up amazing meals for all the guest and staff included. My time working at LFC was amazing, I loved it there. I had great Interactions with all the staff, managers, executives and players. Anyways keep it up Liverpool, you are one of the best to have ever done it. ❤⚽️🏆

Cooked it , came out brill , great meal

I live in Toronto but still make my scouse as if I was back home. I've never put turnip or bitter in mine, but I think i'll start doing it now!! I also use beef in my scouse but I fry it with some worcestershire sauce, beef stock (or oxo/knor beef cubes) and pepper and I add just the same amount in the broth, i've never fried it and did the broth in the same pan though... will have to try that also! Great tips guys!

That looks so good!

Aldo, the most scouse bloke who ever walked God's Earth, played for both of Merseysides great clubs, Liverpool and Tranmere

Brilliant :)

Scouse is a poor people's dish, 5 ingredients, spuds, carrot, onion, stock and any meat you have, breast of lamb, lambs necks, or usually mince. The secret was how you made the stock, most Scousers used good old fashioned oxos. I still make scouse with the same 5 ingredients, I've just refined the stock to my own recipe. For special occasions I buy lamb, but mostly I use mince beef with lamb stock, 3 quid for a pan for 4 adults 2 kids. My Grandsons always ask me to make it for them when they stay. Always use goods spuds, Maris piper or king eddies, they dissolve at the right rate to thicken the scouse. Turn the gas off put lid on and let it stand 15/20 minutes. I never serve it piping hot.

Off to cook some.

Christian Grall saying 'Nice one' at the end - Scouser x

I had scouse last night ! woooooooooo

CHEERS ! God bless you gents and all. P.S. I'm still laughing over your wonderful Scouser humour about giving this BRILLIANT DISH a rating of "Absolutely Average". HAHAHAHA ~~ IT IS DELICIOUS, I KNOW for a FACT. ***I've borrowed your recipe' and adapted it just a little bit here at my little corner of the world & can HEARTILY RECOMMEND to ANYONE & EVERYONE. Thanks so much for sharing this via video.

I also make scouse with both lamb and beef. I always usually make scouse after having a leg of lamb for a roast dinner. I cut as much beef off the leg bone as possible I brown the beef stewing steak sweat the onions and then put the lamb leg in the pan and cover with water add stock cubes and then boil and then simmer for an hour. I then add a few potatoes the carrots and some Worcestershire sauce and bring to the boil and simmer again for half an hour then add the remainder cooked lamb that I kept from the leg of lamb and add the rest of the potatoes and again bring to the boil and gently boil simmer for another 45 minutes by which time the first potatoes in have disintegrated and the onions have dissolved and have thickened the stew.Then its out with the red cabbage or beetroot or both (I usually just have beetroot) and some crusty bread and butter and a bottle of Hammonds brown Chop Sauce and/or Heinz tom sauce lovely!!

we should do stuff more like city with training practice video's and stuff and just like the players chilling.

Does anyone know if red beets can be used as an ingredient for this stew?

What a proper Irish accent, Aldridge has! P

Start doing more Kop kids interview

hahaha brilliant!

He thinks the potatoes will crisp up in a stew 😂😂😂

man never ages

Bitter and Rhyl both mentioned in the same video, are they having a pop at our Blooooooo Brethren?

My mum used beef and kidney in our scouse and beef mince when money was short. I enjoyed both

So yummy

That's easy :)

what is the name of song?

Remember if you have done your background to this, basically Viking Norway via Dublin to the Wirral in the early 900 hundreds and surrounding area, including much later gifted to Liverpool as our City grew as a port, originally called Lob Scouse, me, I'm from Meols, Mells, ( Sandhills in Norse) on the Wirral with Y Chromazome Norway variant maternally carried and tested by Cambridge in the sixties, so many other comments are totally incorrect, so, don't believe the 'Tinternet, yes it is unique, very like Irish stew, which is now believable, since the meal originated in Dublin 850 Ad or so. Les Msc. OU and JMU Liverpool uni's, stew more normally done with Mutton, than beef, due to the availability, from North Wales, as they were so close.

I put mushrooms in my scouse because mushrooms are so tasty. I'm not sure if im supposed to be putting mushrooms, but I put it because it's my personal choice. Everyone have their own ways of making scouse, some people put sprouts. It all comes down to your personal taste preference.

I like the chef whites

Made with beef and Exactly the same Ingredients except for the better here in kildare Ireland 🇮🇪

True Story: Liverpool players eat three portions of Scouse before every cup final.

Is scouse like a stew then ?

wow, hey jon how'd you'd like to come cook for me??

Top pan of Scouse kidder

Fuckin love me a bowl a scouse!

Do you have to add bitter?

what im after is a recipe for the scouse pie I used to get when I was a kid from the chippie , anyone got any ideas , miss them .

is turnip the same as swede? or did they use to call a swede erroneously turnip?? what is aldo on about?

LIVERPOOL! I LOVE WITH ALL MY HEART!

I've just had it yesterday in Liverpool, it was awesome steew but I had the same as this video shows with beetroot on the side, why beetroot?

everyone makes scouse different but no ones scouse taste as good as mine haha bet everyone thinks that ha

Aldo didn't cut the carrots into cubes he just sliced them round but the carrots that went into the pan were square cubes as was all the veg potatoes swede etc.I don't know anyone who would dice everything as its really time consuming and produces a lot of waste.I and everyone I know cuts the potatoes unevenly and makes them a little bit smaller than a roast potato size and the carrots are just sliced or even sliced and then cut into a semi circle in other words the sliced carrot is cut in half.Carrots also come in all different sizes and are thicker at the top and narrow at the bottom so making these large cubes only would mean you have to get large carrots all around the same size and a lot of carrot has been wasted.Although the carrots don't really break up the potatoes do so what's the point of making perfect cubes?If I saw scouse with all cubed veg in it I would think it was out of a can or mass produced just like I would think a cubed fruit salad was a tin of del monte cocktail

The food looks very delicios, the music sounds very annoying.

the ONLY reason I would eat this is because Im a LFC fan

So.. Beef stew then🤔😎

Could someone write ingredients, please?

similar to Hungarian Gulyas

That's my dad

Thyme? Salt and pepper more like.

Can't understand what either of them are saying.

Meat spuds carrot oion big pan water salt Peper my mum's scouse best scouse

It's identical to Finnish "lihasoppa", meat stew/soup.

Sorry to upset you Scousers but it looks like the beer they used was Boddies... dya wanna flake in that love?

That’s not proper scouse. First of all scouse was made from the cheapest cuts because it was a cheap meal to make for the ordinary working class. Lamb was used not beef and the cheapest would have been scrag/ neck end of lamb. In fact mutton was used ( lamb older than 1 year)… sheep. If you think 2 or 3 generations ago and I remember in the 1970’s as a kid, beef was expensive not lamb and even more so mutton was much cheaper. Nowadays it’s the other way around. The meat was boiled in a stock with onions and swede with potatoes. The best way was right up until the whole pan was reduced down to an almost squashy consistency. The meat was so tender it could be pulled apart easily. The whole meal would have a stodgy consistency to it and was often left simmering for hours. The best way was to leave it in the pan with a lid on it and eat it the next day. Some people would use beef but I think it is just similar to an Irish stew that way. My dad and my Grandmother both made it and it was made with lamb or mutton. I can still remember the smell lingering through the house.mmm lovely. It was either served with red cabbage or beetroot. I always had it with red cabbage. Blind Scouse was Scouse without the meat, if you were hard up. A last note if you heat it up the next day and can stand a spoon up in it…then thats …SCOUSE! 😃

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frenchman telling aldo how to cook scouse? smh

WTF beef!!?

fg

wtf is bitter???

WTF is that bastardization of scouse?

You can't use beef

Absolutely average 🤣🤣

Where is the freaking mutton

If you’re going to show how to cook a British dish, then use British measurements not French ones.

This is just a beef stew lads. Hardly a unique Liverpudlian dish. Just saying.

Beef in Scouse? Why not just put frogs' legs in there instead in order to gain the MAXIMUM effect in destroying the makeup and culture of the dish. Sod this - I'm trying the Gwladys Street kitchen instead - it might at least be authentic to the local cuisine if nothing else....

Yummy