Scottish stovies
By Esther Clark
Adapt 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
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Prep:20 mins
Cook:1 hrs 30 mins
- Easy
Nutrition per serving
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kcal 418
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fat 23g
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saturates 10g
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carbs 23g
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sugars 6g
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fibre 4g
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protein 28g
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salt 0.42g
Ingredients
- 30g lard or butter
- 1 onion, finely chopped
- ½ swede, peeled and cut into 2cm cubes (400g prepped weight)
- 2 large carrots, peeled and cut into 2cm cubes
- 1 celery stick, finely chopped
- 500g leftover roast meat (lamb or beef), or corned beef, cubed
- 700g potatoes, peeled and cut in to 3cm cubes
- 500ml beef or lamb stock
- oatcakes or crusty bread, to serve
Method
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
