Stovies
Graeme Taylor serves up a classic Scottish stovies recipe, perfect for using up leftover roast meat, preferably for a Burns Night feast.
Ingredients
- 2 onions , roughly chopped
- 1/2 turnip , (swede) roughly diced
- 2 medium potatoes , roughly diced
- carrots , 1-2, sliced (optional)
- 400ml of beef stock, preferably homemade, but 2 stock cubes in 400ml of water will do
- leftover roast beef , lamb or mutton, 300g-500g, roughly chopped
- 2 tsp oil, or dripping, for frying
Method
1
In a heavy-based pot heat the oil or dripping then add the onions. Sweat down a little, allowing no more than a little colour to form
2
Add the remaining vegetables and stock and bring gently to the boil. Turn down to a simmer
3
Continue to simmer until potatoes and turnip are cooked and carrot and onion have softened
4
Add the meat, stir, and heat gently for a couple of minutes to warm the meat through
5
Serve in bowls, ideally with warm bread and a dram of whisky
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Stovies
