There are many variations of this recipe, but all of them come back to tatties and meat. Stewing beef cut into cubes is my preference, but you can substitute lamb leg.
Serve it piping hot (pre-heat the serving dish) just the way the womenfolk did to feed their men after a long day howkin’ tatties in the fields.
|Stewing steak or chuck||1 kg|
|Carrots chopped||250 gm|
|Onion chopped||100 gm|
Rosemary to taste, 1 clove, a bay leaf, celery stick, salt and ground black pepper.
Chopped parsley, and 50 gm pre soaked and boiled barley. Hint – boiled rice is an acceptable alternative to barley.
Dice the beef in bite-sized pieces. Lightly cook the diced beef, onions and seasoning in a heavy-bottomed pan in a little oil, until golden brown. Then add the stock and gently simmer until tender, this takes approximately 1½ hours.
Add the potatoes and carrots, simmer until cooked about thirty minutes (test with a fork), and then adjust the seasoning to taste.
Arrange attractively in a pre-heated earthenware dish and serve garnished with barley and parsley.