Stovies are a traditional Scottish dish and everyone has their own version. This is mine, using leftover Sunday roast. It is wonderful to have a cup of this hot meat and potatoes at Hogmany (New Year) standing outside in the freezing cold, with steaming breath and steaming hot food.There is no liquid in this dish, but that is what makes its intense meaty yumminess to much better. It should be dry, not stew-like. —amg
- Serves as many as you can make it stretch to
leftovers from a roast rib of beef, meat cut into chunks, also the bones
same amount of potatoes, peeled.
beef stockpot (jelly stock, deeply concentrated, the French call it a 'marmite')
bay leaf, or some thyme, if you want, but it doesn't need it
- Cut the onion into halves and cut into medium-thick slices
- Fry the onion gently in oil, (or even better, beef dripping) in a dutch oven. Fry slowly till golden brown
- Add the chunks of meat and whatever bits of bone you can fit in the pan. Continue to cook over a medium heat, letting the meat soften up and release its juices and fats.
- Cut the potatoes into chunks, around the same size as the meat chunks, or bigger, and stir in. Add the herbs if you like, at this point
- Add the stock jelly pot, and let it melt into the pan. Stir.
- Put a lid on and cook gently till the potato is cooked through. Stir occasionally. The whole process of cooking Stovies is slow, you want it to take a long time.
- Remove the bones, scraping off any last clinging bits of meat and any bone marrow that might be lurking in there, stir and serve. At this point it is up to you how you want the Stovies to turn out. Often they are served mushy, well stirred, like mashed potatoes. I prefer chunks of meat and potatoes coated in meaty juices, piled into a cup.