Stovies

Introduction & method

Stovies is a hugely popular dish in Scotland. It's a simple stew comprising potatoes, onion, and usually some meat. The meat can be minced beef, sausages, corned beef or leftover beef or mutton from a roast. It's proper comfort food.

Prep the Veggies

Peel and dice the onion. Peel the potatoes and cut some of them into small dice (so they'll turn to mush during cooking) and some into bite-sized chunks. If you're using a carrot, dice that.

Cook the Stovies

Melt the dripping or lard in a heavy-bottomed pan or casserole on medium-low heat. Stir in the onion and sauté gently for about 5 minutes until softened but not brown. Add the potatoes and carrot and stir well to get them all coated. Put a lid on and let everything sweat for 10-15 minutes, stirring occasionally. Make up the stock using one cube - with the small amount of water this makes it quite intensely flavoured. Add it to the pan and continue simmering on low heat with the lid off. About ten minutes before the end of cooking, add your meat. If you're using any kind of sausage you might want to give it a few minutes of frying to give it some colour. Taste the stew for seasoning and add salt and white pepper if required. To finish the stovies you need to control the amount of liquid remaining - it should not be swimming in liquid, nor should it be completely dry.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Stovies on YouTube.

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Ingredients & Info

700 grams potatoes

1 large onion

1 carrot (optional)

125 ml beef stock

60 grams beef dripping or lard

salt and white pepper to taste

sausage or corned beef or minced beef or leftover beef or mutton

Serves 4
Prep time: 10 minutes.
Cooking time: 50 minutes.
Total time: 1 hour.

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