33min 4 ppl
Traditional Blind Scouse
115 minutes
4 people
Hardover 60 min or 12+ steps
115 min · 8 steps
Hard: over 60 min or 12+ steps
390 kcalper person
Protein 10g
Carbs 68g
Fats 8g
About this dish
Slow-cooked root vegetables and pearl barley in a deeply flavoured stock, thickened naturally by floury potatoes that collapse into the broth — the "blind" version of Liverpool's iconic sailor stew, made without meat but no less hearty for it.
Allergy Info
Gluten, Soya, Celery, Sulphites
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Floury potatoes (such as Maris Piper or King Edward)peeled and cut into 3 cm chunks600 g
- Swedepeeled and cut into 2 cm chunks300 g
- Large carrotspeeled and cut into 2 cm chunks3
- Parsnipspeeled and cut into 2 cm chunks2
- Medium onionsroughly chopped2
- Celery stickssliced into 1 cm pieces3
- Fresh thyme sprigs4
Tins & Jars
- Good-quality vegetable stockhot1.2 litres
- Pickled red cabbage to serve
Dried Goods
- Pearl barleyrinsed80 g
- Crusty bread to serve
Spices & Seasonings
- Bay leaves2
- Salt to taste
- Freshly ground black pepper to taste
Oils & Condiments
- Vegetable oil2 tbsp
- Worcestershire sauce (vegetarian variety)1 tbsp
- Dark soy sauce1 tsp
Utensils
- Large heavy-based pot or Dutch oven
- Vegetable peeler
- Chef's knife
- Chopping board
- Wooden spoon
- Colander or sieve
- Ladle
Method
1
Peel and cut the potatoes into 3 cm chunks, the swede into 2 cm chunks, the carrots into 2 cm chunks, and the parsnips into 2 cm chunks. Roughly chop the onions and slice the celery into 1 cm pieces. Rinse the pearl barley under cold running water.
Approx. 25 minutes
2
Heat the oil in a large, heavy-based pot or Dutch oven over medium-high heat until shimmering. Add the onions and celery and cook, stirring occasionally, for 8–10 minutes until soft and beginning to turn golden at the edges.
Approx. 10 minutes
3
Add the swede, carrots, and parsnips to the pot and stir to coat in the oil. Cook for 5 minutes, stirring occasionally, until the edges of the vegetables just begin to colour.
Approx. 5 minutes
4
Add the pearl barley, bay leaves, and thyme sprigs. Pour in the hot stock along with the Worcestershire sauce and dark soy sauce. Stir well and season generously with salt and pepper.
Approx. 3 minutes
5
Bring the pot to a vigorous boil, then reduce the heat to a gentle simmer. Cook uncovered for 20 minutes, stirring occasionally, until the barley begins to soften.
Approx. 20 minutes
6
Add the potato chunks to the pot. Stir to combine and ensure everything is submerged, adding a splash of water if needed.
Approx. 2 minutes
7
Simmer gently for a further 50–60 minutes, stirring every 10–15 minutes, until the potatoes are very tender and beginning to break down into the broth, thickening it to a stew-like consistency. If the scouse becomes too thick, add a little hot water; if too thin, increase the heat briefly to reduce.
Approx. 60 minutes
8
Remove the bay leaves and thyme sprigs. Taste and adjust seasoning generously — scouse should be well-seasoned. Serve in deep bowls with crusty bread and pickled red cabbage alongside.
Approx. 5 minutes
