Top Scottish chef Tom Kitchin gives us this delicious recipe for traditional Scottish stovies.

  • 190
  • 2
  • Easy
Stovies can often have a bad reputation, but if done properly it is a fantastic dish for all the family. It’s a great dish for all the family, as it will keep you full all day and warm you up when the weather is chilly. It’s believed stovies originated from a time when masters would give their servants all the leftovers from Sunday lunch, so why not do the same? Ideas for dishes come in moments when you least expect it, and sometimes I’ve made brilliant discoveries simply by going through the fridge and using up what’s there. Here’s where you have the opportunity to use your imagination, and I truly believe the more creative you are with this the better. Regular readers will know I have a zero-waste policy when cooking, and for me stovies is a great dish to use up everything – and can be just as tasty as the roast itself. Using quality meat is so important, and that’s the great thing about stovies – it can be made with beef or treasured Scotch mutton or lamb. You can pick up some quality cuts from local butchers or at markets, and the meal will taste much better for it. Another great thing about stovies is you can make a huge batch of it if you are having a load of friends or family over or you can stock up the freezer if it’s just for yourself.


  • 400g braised beef blade
  • 200g minced beef
  • 4 large potatoes, cut into dice
  • 1 litre chicken or beef stock
  • Sliced onion For the braised beef blade
  • 400g beef blade
  • 1/2 onion
  • 2 cloves garlic
  • 1 stick celery, chopped
  • Enough stock to cover beef



1. In a heavy-bottomed pan, heat the oil and then colour the beef all over for two to three minutes.

2. Remove the beef from the pan and set aside.

3. Add the vegetables and let them sweat for two to three minutes.

4. Then place the beef back on top and cover with the stock and cook slowly for two to three hours, until the beef is tender.

5. In a heavy-bottomed pan, add the oil and fry the mince until brown and crispy.

6. Add the onion and cook for two to three minutes.

7. Season with salt and pepper, then add the braised beef, potatoes and stock and simmer for 30 minutes, until the potatoes feel soft and have absorbed all the stock.


Picture: Marc Millar

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