LFC reveals 'world's best' Scouse recipe

As part of the wider Project Scouse initiative - which aims to promote the culture, heritage and heroes of the city - Friday, February 28 will be an occasion to pay tribute to the popular regional dish.

Christian Grall, the man at the helm in the kitchen at Anfield, opts for chuck steak rather than lamb for his stew, incorporating a mixture of bitter, beef stock and fresh thyme to add flavour.

Before now, the club's own recipe for the hearty and filling meal has been a closely-guarded secret - but no longer. Grall said: "Scouse has been on the menu at the Boot Room since we first opened.

"It truly is the dish that represents Liverpool and everything that Liverpool FC as a club is about - tradition, quality, history and family.

"We pride ourselves on our recipe for scouse, which uses the finest local ingredients, and with it being one of the most popular dishes on the menu, it clearly is a favourite of our customers and fans of the club."

Keen to discover more himself, former Reds goal-getter John Aldridge visited the kitchen earlier this week to show supporters exactly how to produce their own scouse - as can be seen in the video below.

To taste the finest scouse the world can offer, head to the Reds' Boot Room Sports Café - plus, customers can claim a free drink* with any purchase of the meal from Friday, February 21 until Monday, March 3.

Alternatively, try to recreate the special club recipe by following the instructions below. For more information on Global Scouse day, visit www.globalscouseday.com.

Ingredients (serves four)

4 tablespoons olive oil

700g diced chuck steak

2 bay leaves

1 sprig of thyme

400g diced onion (cut into 1cm pieces)

350g diced swede (cut into 1.5cm cubes)

350g carrots (cut into 1.5cm cubes)

600g peeled and diced potatoes (cut into 1.5cm cubes)

500ml bitter

1.2 litres beef stock

Method

Heat a little oil in a large saucepan over a medium heat (gas mark 4/180C/350F) for about 1 minute.

Add 700g diced chuck steak and stir occasionally to prevent sticking. Cook until meat is evenly browned on all sides. Season with salt and pepper.

Add the onions and cook until soft.

Add the bitter and boil until the liquid has reduced by half.

Add the diced and peeled carrot, swede and half of the potato, followed by bay leaves and the sprig of thyme.

Then add in the beef stock, bring to the boil and simmer for 30 minutes.

Add in the rest of the potato and simmer for an hour and a half until the meat is tender. Check the seasoning and serve.

Garnish

At the Boot Room Sports Café, scouse is served in the traditional way - with pickled beetroot and pickled cabbage, chunky sliced white bread and butter.

*drinks include any soft drink, small glass of house wine or half pint of lager. Offer available at the Anfield Boot Room Sports Café only.