Traditional Scottish Stovies Recipe
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 250g (8.8oz) Roast Beef from previous days roast or meat of your choice (see notes for variations)
- • 900g (2lb) Roast Potatoes from previous days roast, make up any difference with raw potatoes
- • 50g (3-4 tbsp) Beef Dripping saved from previous days roast, or butter, oil, dripping or lard
- • 400ml (2 cups) Stock or leftover gravy with water added to make up the difference. We used OXO cubes.
- • 2-3 tbsp Beef Jelly from previous days roast *Optional - If you put the Beef fat from the roast into a container and leave to cool overnight it will separate out into dripping and meat jelly
- • Other vegetables (from previous days roast) or 2 large raw carrots
- • 1 Large Onion
Preparation Steps
Dice the onion and any peel and chop any extra potatoes you might need, plus a carrot if using.
Roughly dice your beef or a substitute meat like sausages.
Add Beef dripping or a substitute fat to a large hot pan.
Add the onion to the hot fat in a layer, allow them to change colour but not to brown.
Add the diced meat to the pan as a layer on top of the onions once they begin to change colour. Stir together. Note: If using Corned Beef then add at the end and stir through to warm up other than at this point.
Add potatoes and any other vegetables to the mix, on top of the meat but do not stir together.
If required make up your stock, adding the beef jelly to the mix and stirring to combine.
Pour the stock into the pot. It should come to just below the top layer of vegetables so add more or less as necessary. Do not stir but leave everything in layers.
Bring to the boil
Once boiling turn down to a low simmer and cover.
Cook for 45-60 minutes until the potatoes begin to soften and break down. Test them with a knife to see if they’re ready.
Season with salt and pepper. Only stir at this point, so that the onion caramelises and the potatoes break down when you stir.
Serve with oatcakes or crusty bread.