A true comfort dish with deep roots in Scottish tradition, Scottish Stovies are a hearty, slow-cooked meal featuring tender beef, root vegetables, and a rich, savory gravy. Whether made with fresh stewing beef or leftover roast, this rustic dish is ideal for celebrating National Tartan Day or warming up during a cold evening. Simmered slowly to develop deep flavor and a melt-in-your-mouth texture, Stovies embody the essence of home-style Scottish cooking.
Why You’ll Love This Recipe
Scottish Stovies are the perfect example of how simple, wholesome ingredients can come together to create a deeply flavorful and satisfying dish. The combination of soft, stewed potatoes, sweet carrots, earthy mushrooms, and rich gravy-soaked beef makes this meal both comforting and nutritious. It is a true one-pot wonder, easy to prepare and even easier to enjoy. Ideal for family gatherings, heritage events, or weeknight meals, it also makes fantastic leftovers.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
2 lbs stewing beef or leftover roast (cubed)
3 small onions, chopped
6 carrots, peeled and chopped
6 medium potatoes, peeled and chopped into chunks
8 button white or baby bella mushrooms, halved
2 cloves garlic, minced
2 bay leaves
2 cups brown gravy
2 cups water
1 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tbsp olive oil (EVOO)
Salt & ground pepper, to taste
1 cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)
directions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed beef and brown on all sides. Once browned, remove from the pot and set aside.
- In the same pot, add the chopped onions and garlic. Sauté for 3–4 minutes until the onions become translucent and aromatic.
- Stir in the tomato paste and cook for 1 minute to deepen the flavor.
- Return the browned meat to the pot and add the chopped carrots, potatoes, halved mushrooms, bay leaves, Worcestershire sauce, salt, and pepper. Stir to combine all ingredients evenly.
- Pour in the brown gravy and water. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let simmer for 1.5 to 2 hours. Stir occasionally to prevent sticking and ensure even cooking.
- If the stew needs thickening near the end of cooking, stir in the cornstarch slurry and allow to simmer uncovered for the last 10 minutes.
- Remove the bay leaves before serving.
- Serve hot in deep bowls with crusty bread or oatcakes for a traditional Scottish touch.
Servings and timing
Prep Time: 20 minutes
Cooking Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes
Servings: 8 servings
Calories: 410 kcal per serving
Variations
- Vegetarian Version: Replace beef with hearty lentils or a plant-based meat alternative and use vegetable gravy.
- Lamb Stovies: Substitute the beef with cubed lamb for a richer flavor profile.
- Spiced Stovies: Add a touch of paprika or a splash of Scotch whisky for a bold twist.
- Simplified Version: Use leftover roast meat and pre-made gravy to cut down on prep time.
- Extra Hearty: Add swede (rutabaga) or parsnips for a more robust root vegetable mix.
storage/reheating
Scottish Stovies store exceptionally well and taste even better the next day. Allow leftovers to cool completely, then refrigerate in an airtight container for up to 4 days. To reheat, place in a saucepan over medium heat and stir occasionally until thoroughly warmed. You can also reheat in the microwave in short intervals. For freezing, portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
What cut of beef is best for Scottish Stovies?
Stewing beef or leftover roast beef works best, as it becomes tender through slow cooking.
Can I use instant gravy?
Yes, high-quality instant gravy can be used if you’re short on time, though homemade offers deeper flavor.
Do I need to brown the meat first?
Browning enhances flavor and seals in juices, so it is highly recommended.
Can I make this in a slow cooker?
Yes. Brown the meat and sauté aromatics first, then transfer all ingredients to a slow cooker and cook on low for 6–8 hours.
Is this dish traditionally Scottish?
Yes, Stovies are a classic Scottish dish traditionally made with leftovers, particularly from the Sunday roast.
How do I know when the meat is done?
The beef should be fork-tender and easily break apart after simmering for at least 1.5 hours.
Can I add other vegetables?
Yes, feel free to include root vegetables like swede or parsnips for additional flavor and texture.
Is Worcestershire sauce necessary?
It adds depth and umami, but can be omitted or replaced with soy sauce if needed.
What’s the best side dish for Stovies?
Traditionally served with oatcakes or crusty bread, they also pair well with green peas or pickled beetroot.
Can I make this dish ahead of time?
Yes, and it often tastes better the next day as the flavors develop. Reheat gently before serving.
Conclusion
Scottish Stovies are a warm and satisfying dish that brings traditional flavors and heartiness to your table. Perfect for family dinners, cultural celebrations, or simply embracing comfort food, this one-pot meal showcases the best of rustic Scottish cuisine. With its rich gravy, tender meat, and perfectly stewed vegetables, it is sure to become a repeat favorite in your kitchen.
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Scottish Stovies
- Total Time: 2 hours 5 minutes
- Yield: 8 servings
Description
Celebrate National Tartan Day or any chilly evening with this comforting dish of Hearty Scottish Stovies. Bursting with rustic flavor, this one-pot wonder features tender chunks of beef or roast, soft root vegetables like carrots and potatoes, earthy mushrooms, and a rich brown gravy. A true staple of Scottish heritage, it’s perfect for slow-cooked dinners and family gatherings.
Ingredients
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2 lbs stewing beef or leftover roast, cubed
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3 small onions, chopped
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6 carrots, peeled and chopped
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6 medium potatoes, peeled and chopped into chunks
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8 button white or baby bella mushrooms, halved
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2 cloves garlic, minced
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2 bay leaves
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2 cups brown gravy
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2 cups water
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1 tbsp tomato paste
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1 tbsp Worcestershire sauce
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1 tbsp olive oil (extra virgin)
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Salt & freshly ground black pepper, to taste
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1 cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)
Instructions
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In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the cubed meat and brown on all sides. Remove and set aside.
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In the same pot, sauté onions and garlic for 3–4 minutes until soft and translucent.
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Stir in tomato paste and cook for 1 minute to enhance the flavor.
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Add carrots, potatoes, mushrooms, the browned meat, bay leaves, Worcestershire sauce, salt, and pepper. Mix well.
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Pour in the brown gravy and water. Bring to a boil, then reduce heat to low.
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Cover and simmer for 1.5 to 2 hours, stirring occasionally, until meat is tender and vegetables are fully cooked.
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If the stew needs thickening, add cornstarch slurry during the last 10 minutes of cooking and simmer uncovered.
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Remove bay leaves and serve hot in bowls with oatcakes or crusty bread.
Notes
This dish is perfect for using up leftover roast meats. Add turnips or parsnips for a twist on traditional flavor. Tastes even better the next day!
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course, Dinner
- Method: Stovetop, Simmering
- Cuisine: Scottish, British
