Stovies

How to Cook Stovies

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Melt the dripping in a heavy pan and cook the onions over medium-low heat 12 minutes, until soft and golden.

   Mark done

2. Add the potatoes and turn them through the fat until every slice is coated.

   Mark done

3. Add the stock, salt and pepper. It should look far too little — that is correct.

   Mark done

4. Cover tightly and cook over the lowest heat 40 minutes, stirring only twice.

   Mark done

5. Stir in the chopped beef, cover again and cook 20 minutes more.

   Mark done

6. The potatoes should have collapsed into a rough mass with darkened patches at the base. Scrape those up through it.

   Mark done

7. Check the seasoning and serve straight from the pan with oatcakes and beetroot.

   Mark done

Something wrong or unclear in this recipe? Report a problem with this recipe.

Things to Watch For

1. Almost no liquid. Any more and it is just stew.
2. Stir twice in the whole hour. The catching base is the flavour.
3. A heavy pan and the lowest heat you have.

What to Serve It With

Oatcakes · Pickled beetroot · A dram

Sides from the same cuisine on this site: Selkirk Bannock, Drop Scones, Oat Cakes.

Storing Leftovers

Refrigerated for 3 days and better fried up the next day. Freezes 2 months.

What's in a Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: an ingredient listed without an amount is not counted, so the figures run low. How the figures are worked out.