Scottish Beef Stovies

Ingredients

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 4 large potatoes, a mix of waxy and floury varieties, peeled and thinly sliced 4 large potatoes, a mix of waxy and floury varieties, peeled and thinly sliced
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. 2.
   Add the beef stew meat to the pot and sear until browned on all sides. Remove the beef from the pot and set aside.
3. 3.
   In the same pot, add the sliced onions and cook until softened and lightly caramelized.
4. 4.
   Return the beef to the pot and add the sliced potatoes, beef broth, and Worcestershire sauce. Season with salt and pepper.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the beef is tender and the potatoes have broken down slightly.
6. 6.
   Stir occasionally to prevent sticking and add more broth if needed.
7. 7.
   Once cooked, adjust the seasoning if necessary and garnish with fresh parsley.
8. 8.
   Serve hot and enjoy the comforting flavors of Scottish Beef Stovies.

Treat your ingredients with care...

• Beef stew meat — For the best results, choose a tender cut of beef suitable for slow cooking, such as chuck or stewing beef. Trim any excess fat before cubing.
• Waxy and floury potatoes — The combination of waxy and floury potatoes adds both creaminess and texture to the dish. Waxy potatoes hold their shape better, while floury potatoes break down slightly, creating a thicker stew.

Tips & Tricks

• For extra flavor, you can add a splash of red wine or a tablespoon of tomato paste to the stew.
• If you prefer a thicker stew, you can mash some of the potatoes against the side of the pot before serving.
• Leftover stovies can be refrigerated and reheated the next day, allowing the flavors to meld even further.

Serving advice

Scottish Beef Stovies is traditionally served as a main course. It pairs well with crusty bread or oatcakes to soak up the delicious gravy. For a complete Scottish meal, serve it alongside pickled onions and a side of buttered greens.

Presentation advice

To present Scottish Beef Stovies, ladle the stew into individual bowls, making sure to include a generous amount of beef, onions, and potatoes in each serving. Garnish with fresh parsley for a pop of color. Serve with a rustic spoon and place it on a wooden board or a traditional Scottish tartan placemat for an authentic touch.