Scottish Stew and Doughboys
Warm up with a hearty bowl of Scottish Stew and Doughboys, a comforting classic that combines tender chunks of stewing beef or lamb with a medley of root vegetables like potatoes, carrots, and parsnip, all simmered in a rich, flavorful broth. This traditional recipe shines with its fluffy "doughboys," soft, pillowy dumplings that steam to perfection right on top of the stew, absorbing the savory essence of the dish. With just 30 minutes of prep and a slow, gentle cook, this one-pot wonder is perfect for cozy family dinners or a taste of rustic Scottish heritage. Garnish with fresh parsley for a pop of color and serve piping hot for the ultimate cold-weather meal. Keywords: Scottish stew recipe, hearty stew with dumplings, traditional Scottish comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g stewing beef (or lamb)
- 3 medium potatoes
- 3 medium carrots
- 1 medium parsnip
- 1 large onion
- 2 celery stalks
- 1 litre beef stock
- 500 ml water
- 100 g all-purpose flour
- 1 tsp baking powder
- 50 g butter
- 60 ml milk
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Cut the stewing beef (or lamb) into bite-sized chunks if not already prepared. Pat dry with paper towels and season with 0.5 tsp of salt and black pepper.
Heat a large, heavy-bottomed pot over medium-high heat and add 1-2 tbsp of oil. Brown the meat in batches to ensure it develops a good crust. Remove the browned meat and set aside.
Chop the onion, carrots, parsnip, celery, and potatoes into bite-sized pieces.
In the same pot, sauté the chopped onion over medium heat until translucent, about 3-4 minutes.
Add the browned meat back into the pot and pour in the beef stock and water. Bring to a boil, then lower the heat to a simmer. Cover and let cook for 45 minutes.
After 45 minutes, add the chopped carrots, parsnip, potatoes, and celery to the pot. Stir to combine and continue simmering for another 45 minutes until the vegetables are tender.
While the stew simmers, prepare the doughboys. In a mixing bowl, combine the flour, baking powder, 0.5 tsp salt, and butter. Rub the butter into the flour mixture using your fingertips until it resembles breadcrumbs.
Gradually add the milk to the flour mixture and mix until a soft dough forms. Avoid overmixing.
Once the vegetables in the stew are tender, spoon the dough mixture into rough balls, about 2 tablespoons each, and gently place them on top of the stew. Cover the pot with a lid and let the doughboys steam for 15-20 minutes, or until they are puffed up and cooked through.
Taste the stew and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.2 g | 186% | |
| Saturated Fat | 64.2 g | 321% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 473 mg | 158% | |
| Sodium | 3686 mg | 160% | |
| Total Carbohydrate | 252.6 g | 92% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 27.7 g | ||
| Protein | 122.1 g | 244% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 425 mg | 33% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 6114 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
