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
