Lobscouse (also called scouse) is a hearty sailor's stew that became a staple of Liverpool cuisine, giving Liverpudlians their nickname "Scousers." The traditional dish consists of meat (usually lamb or beef) slow-cooked with potatoes, carrots, and onions until tender. Modern versions often include root vegetables and are served with pickled red cabbage or beetroot. It originated as a ship's provision, with early recipes dating to the 18th century.