Lunches
Stovies (Beef and Potato Stovies)
The Quirky Foodster Team
Ingredients
- 1kg (2.2 lb) potatoes, peeled and thickly sliced
- 400g (14 oz) cooked roast beef or stewing beef, shredded or cubed
- 2 onions, sliced
- 2 tbsp beef dripping or vegetable oil
- 500ml (2 cups) beef stock
- Salt and black pepper, to taste
Method
- Melt the dripping in a large pot over medium heat and soften the onions for 5 minutes.
- Add the beef and stir to coat in the fat and onions.
- Layer in the sliced potatoes and pour over the stock, ensuring the potatoes are mostly covered.
- Season with salt and pepper, bring to a simmer, then cover and cook on low heat for 45-50 minutes.
- Stir gently partway through cooking; the potatoes should break down slightly to thicken the stew.
Introduction: Stovies takes its name from the French 'etouffer', to stew slowly, and was traditionally a Monday dish made from the leftovers of a Sunday roast.
Cultural Background: Stovies takes its name from the French 'etouffer', to stew slowly, and was traditionally a Monday dish made from the leftovers of a Sunday roast. Potatoes, onions and shreds of beef are stewed gently in dripping and stock until soft and comforting, making it a practical, waste-nothing meal that remains a beloved household staple across Scotland.
Tips: Use a floury potato variety so it partially collapses and thickens the dish naturally. Leftover roast beef gives the most authentic flavour, but raw stewing beef works well too, just simmer longer.
Variations: Use lamb instead of beef for a heartier, slightly gamey version. Serve with pickled beetroot or oatcakes on the side, a common pairing. Omit the beef and dripping, use vegetable oil and stock, and add extra root vegetables for an authentic vegetarian version.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently in a saucepan over low heat with a splash of stock, stirring occasionally.
Nutrition: Calories: 410 kcal, Protein: 27g, Carbs: 45g, Fat: 13g, Fibre: 4g
FAQs:
Q: Can I make stovies without meat?
A: Yes, a vegetable-only version using extra onions, carrots and vegetable stock is a common household variation.
Q: Why do my stovies turn out too thin?
A: Simmer uncovered for the final 10 minutes and stir well to help the potatoes break down and thicken the liquid.
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