Layered potato and onion stew with meat
A Scottish working-class classic made with layers of potatoes, onions, and beef or corned beef, slow-cooked until creamy and delicious. Simple, hearty, and deeply satisfying.
Serves 4
In a heavy pot, layer potato slices, onions, and beef. Repeat layers, starting and ending with potato.
Slice potatoes evenly so they cook at the same rate
Pour stock over the layers until just covered. Season with salt and pepper.
Don't use too much stock — you want a moist stew, not soup
Cover and simmer gently for 40-45 minutes until potatoes are very tender.
Stir occasionally, but gently so potatoes don't break apart
The potatoes will have broken down to create a creamy sauce. Serve hot.
Top with fresh parsley and serve with crusty bread
Traditional recipes use beef dripping or lard, but oil works fine
Use leftover corned beef from Sunday dinner for an economical meal
The potatoes should almost dissolve to create creaminess
Add carrots and turnips for more vegetables
Use chicken and chicken stock for a lighter version
Top with grated cheddar and bake in the oven at the end
Store in fridge for up to 3 days. Reheats well on the stovetop.
Stovies was a dish born from Scottish frugality, using leftover meat and potatoes. It became a beloved weeknight dinner for working families.
The name comes from 'on the stove' — it's a one-pot stove-cooked meal.
Yes, stovies actually taste better the next day when flavors have melded.
Per serving (380g / 13.4 oz) · 4 servings total
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