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Corned Beef Scouse


This is my variation on my Nan's Scouse. It was always so delicious and I love making it whenever the occasion is right!

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Rate this recipe 3.6/5 (251 Votes)


  • 3 Tins of Corned Beef
  • Potatoes
  • Celery
  • Leek
  • Tomatos - handful of fresh and 1 tinned chopped tomatoes
  • Carrots
  • Beef Oxo x2


servings 6
Level of difficulty Easy
Preparation time 20mins
Cooking time 40mins
Cost Average budget


Step 1

Prep your veg. Peel and chop everything ready. The potatoes and carrots need to go on first as the take the longest. Make sure your potatoes are cut chunky and there are plenty of them as when they soften they will thicken up the scouse.

Step 2

After your potaotes and carrots have cooked add the rest of the vegetables to the stock pot and allow to simmer. Take 2 tins of corned beef out of the tins and scrape of the outher fat. Cut the beef into chunks and add to the pan with the oxos and generous amount of pepper and allow to simmer or 30 mins.

Step 3

Before getting ready to serve add the final tin of corrner beef and allow annother 5-10 mins.

This is the type of dish you can always add any vegetables that are sat around the fridge to and it makes it even nicer.

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Leave a comment about this recipe

Never really tried this before, but it was quite lovely and I'm certain that I will make this again.

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