Scottish Vegetable Stew Food

SCOTTISH STOVIES

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

SCOTTISH VEGETABLE STEW

Steps:

• Preheat the oven to 180ºC.
• Put the onions, carrots, celery and turnip in a large ovenproof casserole dish. Pour in the stock and bring to the boil.
• Add the leeks, kale and seasoning. Stir to mix the vegetables together. Cover and transfer to the oven to cook for about 1 hour until the vegetables are just soft, stirring halfway during.
• Sprinkle with the parsley and serve with slices of crusty farmhouse bread.

SCOTTISH BEEF STEW

Steps:

• Heat oil in a pan.
• Add chopped beef and onions and cook until browned.
• Lower hear and add flour (sprinkled) over beef and stir through.
• Add water, stir.
• Add tomato paste and peas.
• Add garlic, vegetables, herbs, lentils or barley, oats and salt. Stir well.
• All should be covered with water, add more if not.
• Simmer covered over low heat 2 - 3 hours. Stir occasionally and add more water if needed.
• TO SERVE.
• Slice or chop raw spinach, place a generous serve in bottom of each individual bowl,
• Ladle hot stew over. Stew will lightly cook the spinach.

SCOTTISH STEW AND DOUGHBOYS

Steps:

• Chop up beef; roll into seasoned flour.
• Place into a hot oiled pan to brown (Will go crusty on the base. Do not worry).
• Add the chopped onion, carrots, and turnips. Cook on medium until softened.
• Dissolve beef bouillon cubes in about 3/4 pint of water.
• Pour mixture into stew.
• Season with salt and pepper.
• Slow cook on low heat until beef is tender, approximately 1-1/2 to 2 hours.
• Stir often and keep the gravy level up by adding water.
• DOUGHBOYS:.
• Blend flour and suet together.
• Mix in a little water at a time to make a dough.
• Roll into balls and place on top of gravy about 15 to 20 minutes from end of cooking.
• Make sure there is enough gravy as they soak up the liquid.
• Best cooked with lid on pan.
• When ready they are light and fluffy about double the size.
• To serve, take out doughboys and thicken the gravy if required with gravy thickener or a little cornflour mixed with water.
• I like to cook the stew in the morning, switch it off and reheat when making the doughboys for our evening meal; always tastes much better.