TRADITIONAL SCOTTISH STOVIES RECIPE
How to make Scottish Stovies is actually a matter of debate. No Scottish Stovies recipe is the same! This hearty dish is a bit like a potato stew, and usually consists of onion, potatoes, other leftover roast vegetables, stock or gravy, and some form of leftover roast meat or sausage. It's a nostalgic favourite of many and often eaten on a Monday after a big Sunday roast and served with crusty bread or oatcakes. Read on for our recipe and possible variations, including vegetarian and vegan stovies!
Provided by Phil & Sonja
Categories Recipes
Time 1h10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 550 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 154 milligrams cholesterol, Fat 33 grams fat, Fiber 2 grams fiber, Protein 41 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 150 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
SLOW COOKER SCOTTISH STOVIES
Slow Cooker Scottish Stovies is a traditional 'stoved' potato recipe adapted or the Slow Cooker. Chunks of potato cook slowly with sliced onions, seasoned with a savoury beef flavour.
Provided by Janice Pattie
Categories Side Dish
Number Of Ingredients 6
Steps:
- Slice the onions and cut the potatoes into 4 cm pieces
- Place the dripping or fat in a pan and very gently sauté the onions. They should soften but not colour.
- Add the potatoes and stir them to coat and mix thoroughly with the onions.
- Transfer to your slow cooker pot.
- Grind up stock cube (if using) with salt, sprinkle over the potatoes and onions in the slow cooker.
- Pour over the water, don't be tempted to add more, 30 ml is all you need) put on the lid and cook for 1 hour 15 minutes on HIGH, then 1 hour 15 minutes on LOW.
- When the potatoes are cooked, take a wooden spoon and roughly break up the potatoes. You want to retain chunks of potato but roughen up the edges.
Nutrition Facts : Calories 190 kcal, Carbohydrate 33 g, Protein 7 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 882 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
SCOTTISH STOVIES
Adapt our take on this traditional Scottish stew to your liking. Try it with a leftover roast, sausage, minced beef or corned beef. Serve with oatcakes or crusty bread
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h50m
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Heat the lard or butter in a medium sized saucepan. Add the onion and fry for 10 mins over a low-medium heat until softened. Add the swede, carrot and celery and fry for 5 mins.
- Stir in the meat, if using leftover roast lamb or beef, then the potatoes. Pour over the stock and season generously, bring to the boil, then turn the heat down to a simmer. Cook covered for 1 hr 30 mins or until the vegetables have softened and the potatoes have broken down completely. If you're using corned beef, add this to the pan 20 mins before the end of cooking. Serve with oatcakes, or crusty bread
Nutrition Facts : Calories 418 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 0.42 milligram of sodium
STOVIES
A Scottish dish of potatoes cooked with onions and corned beef. It's a whole meal in itself; simple and easy to make!
Provided by Kookie
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- In a saucepan, combine potatoes and milk. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 30 minutes.
- While potatoes are simmering, melt butter in a skillet over medium high heat. Saute onions until soft and translucent.
- When potatoes are soft, mix in sauteed onions and corned beef. Cook an additional 10 minutes, or until heated through. Season with salt and pepper.
Nutrition Facts : Calories 707.1 calories, Carbohydrate 103.1 g, Cholesterol 84.8 mg, Fat 17.2 g, Fiber 12.8 g, Protein 36.4 g, SaturatedFat 7.9 g, Sodium 925.2 mg, Sugar 8.8 g
SLOW COOKER STOVIES
Your roast dinner leftovers meets the hotpot in this delicious Scottish stovies recipe. Perfect for Monday's for making use of your leftovers these easy prep stovies are cooked slow in the slow cooker and taste amazing.
Provided by RecipeThis.com
Categories Main Course
Time 2h45m
Number Of Ingredients 12
Steps:
- Dice and peel your onion and sauté in the slow cooker on the stovetop with a little butter and then season with parsley.
- Add into the slow cooker your leftover veggies with drippings, diced lamb, tinned tomatoes and mix well. Place the lid on the slow cooker and cook on high for 2 hours or on low for 3.5 hours.
- After the 3.5 hours on high stir frozen peas and sweetcorn into your stovies and add tomato puree and seasonings.
- Then decorate the top of your hotpot with your just air fried sliced potatoes.
- Cook for an extra 30 minutes with the sliced potatoes on top before serving.
Nutrition Facts : Calories 208 kcal, Carbohydrate 24 g, Protein 18 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 46 mg, Sodium 191 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving
SLOW COOKER BEEF STEW
Take the time up front to make a thick gravy and you'll love how rich and delicious it makes this slow-cooked stew. Even though the caraway is optional, we recommend giving it a try- it's a simple way to add something special to a classic.
Provided by Food Network Kitchen
Categories main-dish
Time 8h40m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
- Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
- Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
- Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.
SLOW-COOKER BEEF STEW
Cook beef stew in a slow cooker for really tender meat. Add button mushrooms or smoked paprika for extra flavour - it will be an instant family favourite
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 4h20m
Number Of Ingredients 13
Steps:
- Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften - about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don't add salt as the stock may be salty).
- Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.
- If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.
Nutrition Facts : Calories 474 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 0.2 milligram of sodium
SLOW-COOKER BEEF POT ROAST
Get this beef brisket in the slow cooker first thing in the morning, so that come evening-time your Sunday dinner is an absolute breeze. Perfect for busy family weekends
Provided by Miriam Nice
Categories Dinner, Main course
Time 7h45m
Number Of Ingredients 13
Steps:
- Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper.
- Put 3 chopped carrots, 3 chopped celery sticks, 2 chopped parsnips, 1 chopped onion and 80g button mushrooms in the bottom of your slow cooker and turn it to Low.
- Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker.
- Add the 2 bay leaves, 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours.
- Heat oven to 200C/180C fan/gas 6. Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins.
- While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy.
- Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.
Nutrition Facts : Calories 470 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.42 milligram of sodium
STOVIES (DISH FOR LEFTOVER ROAST BEEF)
Stovies is a Scottish dish that has been traditionally used for leftovers. In it's simplest form, stovies are just the "scrapings off the stove" and a great use of leftover roast beef. The better your roast beef, the better the stovies will taste. You do not need to be exact at all with the ingredients. The yield greatly depends on how much you have left over from the roast.
Provided by Scarlett516
Categories Scottish
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F
- Use either a food processor or a sharp knife to mince the leftover roast beef.
- Add the beef, potatoes, and carrots to a roasting pan. Drizzle with the leftover gravy.
- Bake in oven for about 15 minutes, or until hot.
Nutrition Facts : Calories 686.7, Fat 21.5, SaturatedFat 7.9, Cholesterol 161.7, Sodium 1319.6, Carbohydrate 56.5, Fiber 6.2, Sugar 3, Protein 68
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