Stovies
Prep time: 20Total time: 
Stovies
Prep time: 20Total time: 
Nadine Brown
Nadine Brown
Ingredients
- 1 tbsp beef dripping or vegetable oil
- 2 medium onions, diced
- 3 carrots, peeled and cut into 2cm-thick slices
- 400g turnips, peeled and cut into 2.5cm chunks
- 2 celery sticks, finely diced
- 500g floury potatoes, peeled and cut into 2.5cm chunks
- 600ml beef stock, made with 1 stock pot (if using beef resting juices, make up the difference with stock)
- 2 bay leaves
- 500g leftover roast beef, cut into bite-size pieces
Step by step
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Heat the beef dripping or oil in a heavy, wide, lidded saucepan. Sauté the onions with a pinch of salt for 4-6 minutes until softened and lightly coloured. Add the carrots, turnips and celery and cook for a further 2 minutes, then stir in the potatoes, stock and bay leaves. Bring to the boil, then reduce the heat to the lowest setting, partially cover with the lid and leave to simmer for 40 minutes or until the vegetables have softened. Only stir once or twice to avoid breaking up the potato chunks.
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Uncover, add the beef and gently stir through. Cover fully and leave to cook for 5 minutes to warm the beef through, then turn off the heat and leave to stand for 5 minutes for the flavour to infuse further and thicken slightly. You can serve with crusty bread, or go traditional and try with pickled beetroot and oatcakes. Freeze any leftovers in an airtight container.
