Scottish Stovies
Hearty comfort food!
Ingredients
- 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
Instructions
- 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 🍻!
Notes
- Make your gravy from scratch, using the 2 methods below:
- 4 cups of beef stock
- 3 cups of beef stock and 1 cup of white or red wine