Fife miner's stew
By: Sue Lawrence
- Prep time:
- Cook time:
- Serves:
- Serves: 4 hungry miners
From A Cook's Tour of Scotland by Sue Lawrence
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Tips and suggestions
- Cooks Tips...
- For about a century, until the 1970s, this dish was a tradition in most Fife miners' homes for a late Sunday breakfast after church, their only day off. This recipe is a little more elaborate than the original - serve it with scones, mash or baked potatoes.
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Ingredients
- 1 tbsp extra virgin Olive oil
- 1 large Onion, peeled and chopped
- 2 fat cloves Garlic, peeled and chopped
- 2 tbsp plain flour, seasoned
- 1kg stewing steak, diced
- 2 tbsp tomato purée
- 4 thicklarge Carrots, peeled and cut into huge chunks
- 4 thick large Parsnips, peeled and cut into huge chunks
- 200ml Red wine
- 300ml beef stock
- 1 small Orange, zest only
- salt and freshly ground black pepper
Method
1. Preheat the oven to 150ºC. Heat the oil in a large flameproof casserole then gently fry the onion and garlic for a couple of minutes, or until softened.2. Place the flour in a large plastic bag, add the meat and toss around to coat. Tip into the casserole with all the remaining ingredients. Stir, bring to the boil then cover. Place in the oven for 4 hours, stirring once. Season to taste, then serve ideally with soda scones.
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Latest Comment
I grew up in Fife, my father was a miner during the 1950
Well done Hank, It's about time someone said something about these fancy cooks. I was born in Scotland and never had any of these fancy foods just plain good food.
I was born and grew up in the coalmining region of East Fife and I never heard of this dish. Red wine, tomato puree, garlic, oranges and olive oil..aw come on..we could hardly keep bread and dripping on the table. This must have been invented after the Yuppies arrived and the mines had closed.