Adjust Servings:
250 g Beef diced
250 g Pork diced
2 medium size Onion chopped
2 medium size Carrot diced
4 large Potatoes peeled and diced
1 small Turnip diced
2 tb spoons Olive oil
50 g Celeriac peeled and chopped
50 ml Whisky
1500 ml Beef stock
1-2 tablespoons Salt
a pinch Black pepper



Stovies is a traditional Scottish dish, which is usually made from meat, potatoes and onions. It is a very simple and quick to prepare dish.

  • 90
  • Serves 6
  • Medium



Stovies is a traditional Scottish dish, which usually prepares from meat, potatoes and onions. It is a very simple and quick to prepare dish.

The name of this dish comes from the Scottish word “to stove” or “to stew”, and it is derived from the French word étuvée which means braised.

According to some sources, this dish originates from a time when the masters left servants leftovers from Sunday lunch.

Since it is deeply rooted in the Scottish kitchen there are countless variations of this dish. Basically, stovies is made from Sunday’s remnants. Therefore the ingredients that go in depend largely on the region where it is made. It is one of those dishes that can be prepared in so many ways that you do not have to worry about the ingredients.

Except the ingredients mentioned above, stovies can also be found with added vegetables such as carrots, swede or celeriac. In some parts of Scotland, it is made from minced meat, sausages, lamb or even corned beef. In recent times, many vegetarian versions of this dish can be found, as well.

Stovies is most often served with oatcakes, and one of the variations is the addition of beetroot.




In a large pot heat the oil or lard, fry onion for a few minutes, then add the meat. Fry together about 10 minutes until they are brown. From my experience, it is good to combine pork and beef meat, because that way you get an excellent combination of texture and flavour.


Add potatoes and vegetables to the bowl. Pour over the stock, whisky, add salt and pepper and leave to cook.


Cook for around 40-45 minutes until the potatoes start to break and until you get a thick stew.


Serve with the oatcakes and sliced beetroot.

Ivan Majhen

Add Your Comment