Swabian Scouse

Ingredients

Swabian Scouse takes inspiration from the English dish but incorporates Swabian flavors and ingredients. The original Scouse is typically made with lamb, while Swabian Scouse uses beef as the main protein. Additionally, Swabian Scouse includes traditional Swabian spices and herbs, giving it a distinct flavor profile. The dish is also served with Spätzle instead of the traditional accompaniments found in English cuisine. We alse have the original recipe for Scouse, so you can check it out.

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced 2 parsnips, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon sweet paprika 1 teaspoon sweet paprika
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• Salt and pepper to taste Salt and pepper to taste
• Chopped parsley for garnish Chopped parsley for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the beef stew meat and brown it on all sides. Remove the meat from the pot and set it aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the carrots, parsnips, and potatoes to the pot. Stir and cook for a few minutes until the vegetables start to soften.
4. 4.
   Return the browned beef to the pot. Add the bay leaves, dried thyme, caraway seeds, and sweet paprika. Season with salt and pepper to taste.
5. 5.
   Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 2 hours or until the beef is tender and the flavors have melded together.
6. 6.
   Remove the bay leaves from the pot. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Swabian Scouse hot, garnished with chopped parsley. Accompany it with Spätzle or crusty bread.

Treat your ingredients with care...

• Beef stew meat — For the best results, choose a tender cut of beef suitable for slow cooking, such as chuck or stewing beef. Trim any excess fat before cubing the meat.

Tips & Tricks

• To enhance the flavor, you can marinate the beef in a mixture of red wine, garlic, and herbs for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last 15 minutes of cooking.

Serving advice

Swabian Scouse is best served hot, allowing the flavors to fully develop. Serve it in deep bowls, garnished with chopped parsley for a pop of freshness. Don't forget to have some Spätzle or crusty bread on the side to soak up the delicious broth.

Presentation advice

When serving Swabian Scouse, make sure to showcase the vibrant colors of the stew by using a white or neutral-colored bowl. You can also sprinkle some additional chopped parsley on top for an extra touch of green.