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Scottish Stovies

David (the hubby 😉)
Hearty comfort food!
Prep Time 30 mins
Course Dinner
Cuisine American, Scottish
Servings 8 people


  • 2 lbs meat, we used 1lb of stewing beef and 1lb of mild sausage
  • EVOO
  • 6 potatoes, cut into large bites
  • 3 small onions, quartered
  • 6 carrots, cut into large bites
  • 8 button white or baby bella mushrooms, cut into large bites
  • 2 cups brown gravy, see below for homemade gravy
  • 2 cloves garlic, chopped
  • 1 TBSP tomato paste
  • 1 TBSP Worcestershire sauce
  • 2 bay leafs
  • 2 cups cold water
  • Salt & ground pepper, as needed and desired
  • Cornstarch slurry, equal parts cornstarch and cold water


  • Begin by preparing the veggies and hold the potatoes and carrots in water until ready to cook.
  • Warm EVOO in a cast iron skillet on medium high heat. Sear your meat in batches and once the meat has a hard sear, remove it from the skillet and allow it to rest.
  • Build the gravy in the cast iron skillet by adding the garlic and the tomato paste to the beef fond. Note: Be careful not to burn the garlic. Add the Worcestershire sauce and two packages of brown according to the directions, Again, see below for scratch gravy notes.
  • Once the gravy is built, add the veggies, meat, gravy, 2 cups of cold water, the bay leaf and a wee bit of salt and pepper to the cooking vessel and cook for the recommended times provided above.
  • Once the meat and veggies are tender, taste the gravy and adjust the seasoning as needed. If you'd like a thicker gravy, add a cornstarch slurry to achieve your desired thickness.
  • Serve warm, enjoy & cheers 🍻!


  • Make your gravy from scratch, using the 2 methods below:
    1. 4 cups of beef stock
    2. 3 cups of beef stock and 1 cup of white or red wine
Keyword Beef Stew, Scottish Stovies, Stoved Potatoes, Stovy Tatties