2 medium onions (or 1 large onion, skinned and roughly diced)
Optional: 4 tablespoons dark beer (or stout)
4 ounces roast beef (or lamb, cold and diced)
1 1/2 pounds potatoes (washed, peeled, and cut into quarters)
10 fluid ounces beef stock (or lamb stock or left over gravy)
Vegetables (any that you have leftover from the day before)
Salt (to taste)
Pepper (to taste)
Directions
gather the ingredients.
Preheat the kitchen appliance to 375 F/190 C /Gas five. Place a Dutch kitchen appliance, or casserole dish, on the stove over medium heat. Add the lard or dripping, and melt.
Add the onions and cook till soft, however not tanned - regarding five to eight minutes. pay attention to not burn the onions.
If using, add the brewage or stout and switch the warmth up and permit to boil for two minutes to burn the alcohol away.
Add the meat and stir well.
Add the potatoes in layers, seasoning every layer with salt and pepper as you go, before adding consequent layer.
Pour over the stock or gravy (or both).
Cover with a lid and cook within the preheated kitchen appliance for forty five to fifty minutes, checking from time to time to form positive the stock isn't boiling dry. If it is, add a touch further stock.
Ten minutes before the top of preparation, add any leftover vegetables to suit, stir well, and check the seasoning.
Cover with the lid and cook for an extra ten minutes. The meat and vegetables can slash to make a thick, hearty stew like consistency. use caution to not over boil, as you wish to retain chunks of meat and vegetables.
Serve the stovies in a very deep dish or bowl with rough oatcakes and brown sauce, if you wish it.
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