Best Scottish Stovies Recipes

SCOTTISH STOVIES

Scottish stovies image

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

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

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

CHICKEN STOVIES - TRADITIONAL SCOTTISH RECIPE

Chicken Stovies - Traditional Scottish Recipe image

The word 'stovies' is from the French 'etoufee', meaning 'stewed in a closed vessel'. This popular Highland dish, possibly of French origin, has become a favourite all over Scotland. Like most national affairs, the exact way to cook stovies is a matter of dispute for many Scots; this traditional recipe preserves all the essence of the bird.

Provided by Millereg

Categories Stew

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (3 lb) broiler-fryer chickens
12 small whole shallots (can substitute 2 sliced large onions)
2 1/2 lbs russet potatoes
2 tablespoons unsalted butter
2 cups chicken stock, made from the boiled giblets
salt and pepper, to taste
3 tablespoons chopped parsley (to garnish) (optional)

Steps:

Cut chicken into serving pieces.
Slice potatoes in medium thick rounds.
Melt 1 heaped tablespoons.
of butter in a skillet or saucepan.
Brown chicken joints lightly on both sides and then remove them.
Grease an ovenproof casserole dish and put in layers as follows: sliced potatoes, whole shallots or sliced onions (all well-seasoned), chicken.
Dot each layer with little knobs of butter.
Repeat layers until all ingredients are used, ending with a layer of potatoes.
Pour stock over the potatoes, shallots and chicken.
Cover with buttered greaseproof paper, then with lid.
Cook in oven at 275F/135C for about 2½ hours.
Add a little hot stock or water after about an hour or so, if liquid dries up too much.
Sprinkle generously with chopped parsley 5 minutes before serving.

Nutrition Facts : Calories 1066.3, Fat 58.8, SaturatedFat 18.8, Cholesterol 274.2, Sodium 431.4, Carbohydrate 58.9, Fiber 6.2, Sugar 4.1, Protein 72.9

SCOTTISH STOVIES

SCOTTISH STOVIES image

Here is another dish from Scotland's West coast. It's a good way to use up leftovers--think along the lines of America's roast beef hash. Recipe & photo: britishfood.about.com

Provided by Ellen Bales @Starwriter

Categories Beef

Number Of Ingredients 8

Ingredients

1 tablespoon(s) lard or beef drippings
1 large onion, peeled and roughly diced
4 tablespoon(s) dark beer or stout (optional)
4 ounce(s) diced cold roast beef or lamb
1 1/2 pound(s) potatoes, peeled and cut into quarters
10 ounce(s) beef or lamb stock or left over gravy
- salt and pepper to taste
- any other leftover vegetable such as carrots, parsnips, turnips, etc. (optional)

Steps:

In a large skillet, over medium heat, melt the lard or drippings. Add onions and cook until soft but not browned (about 5-8 minutes). If using, add the beer or stout,, turn the heat up and allow to boil for 2 minutes to burn the alcohol off. Add the meat and stir well.
Add the potatoes in layers, seasoning each layer with salt and pepper as you go.
Pour the stock or gravy over all. Transfer to a large casserole dish and cover. Place in a preheated 375-degree oven for 45-50 minutes. Check often to make sure there is plenty of stock. If needed, add more to keep from drying out.
If using additional leftover vegetables, add them 10 minutes before cooking time is finished, and keep dish covered.