Beef Stovies
Traditionally made from Sunday roast leftovers. Beef, onion and potato stew slowly in dripping until the potatoes half-collapse into a rough, buttery mash.
Ingredients
3 tbsp beef dripping (or butter)
2 onions, sliced
900 g floury potatoes, thickly sliced
350 g cooked roast beef, torn into pieces
400 ml beef stock
1 tsp Worcestershire sauce
1 handful flat-leaf parsley, chopped
Method
- 1
Melt the dripping in a heavy pan. Cook the onions gently for 12–15 minutes until soft.
- 2
Layer half the potato slices over the onions, then the beef, then the rest of the potatoes. Season each layer.
- 3
Pour over the stock and Worcestershire sauce — it should come halfway up the potatoes.
- 4
Cover tightly and cook on a very low heat (or in a 150°C oven) for 60 minutes. Do not stir.
- 5
Uncover, break up gently with a spoon so the potatoes half-mash into the broth, scatter with parsley and serve with pickled beetroot.
Cook's notes
The crisp bits at the bottom of the pan are the best part — scrape them up and fold through at the end.