Fife Miners Stew Recipes

FIFE MINER'S STEW

Serves four hungry miners! 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. From A Cook's Tour of Scotland by Sue Lawrence.

Provided by English_Rose

Categories Stew

Time 4h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Fife Miner's Stew image

Steps:

Preheat the oven to 300°F
Heat the oil in a large flameproof casserole then gently fry the onion and garlic for a couple of minutes, or until softened.
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.

Nutrition Facts : Calories 470.1, Fat 15.2, SaturatedFat 5.5, Cholesterol 163.3, Sodium 592.5, Carbohydrate 15.3, Fiber 2.6, Sugar 5.4, Protein 58.1

Ingredients

1 tablespoon extra virgin olive oil
1 onion, peeled and chopped
2 garlic cloves, peeled and chopped
2 tablespoons plain flour, seasoned
2 1/4 lbs stewing beef, diced
2 tablespoons tomato paste
4 carrots, peeled and cut into huge chunks
4 parsnips, peeled and cut into huge chunks
1 cup red wine
1 1/4 cups beef stock
1 orange, zest of, only
salt & freshly ground black pepper

CROCK POT MINER'S STEW

I found this recipe in a cooking magazine, Taste of Home I believe, and my family loved it. Very easy to make and tastes good.

Provided by Kristen in Chicago

Categories Stew

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 7

Crock Pot Miner's Stew image

Steps:

Layer ingredients in Crock Pot in the order they appear above.
Cook on low 4-6 hours.

Nutrition Facts : Calories 535.7, Fat 33.9, SaturatedFat 12.5, Cholesterol 66, Sodium 1456.8, Carbohydrate 39.3, Fiber 6.6, Sugar 8.2, Protein 20.5

Ingredients

2 -3 large potatoes, peeled and cut into bite sized pieces
1 (1 lb) package smoked sausage, cut into bite sized pieces
2 (14 1/2 ounce) cans green beans, drained
1 small onion, quartered
1 garlic clove, minced
2 (10 1/2 ounce) cans cream of mushroom soup, undiluted
1 cup shredded cheddar cheese

OLD-FASHIONED BEEF STEW

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Categories dinner, one pot, soups and stews, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 12

Old-Fashioned Beef Stew image

Steps:

Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams

Ingredients

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

More about "fife miners stew recipes"

MINER'S BEEF STEW - MIDWEST LIVING

Web Aug 30, 2011 Ingredients 2 tablespoons vegetable oil 1 ½ pounds boneless beef chuck steak, cut into 1-inch pieces ¾ cup chopped onion …
From midwestliving.com
5/5 (1)
Total Time 1 hr 45 mins
Servings 6
Calories 310 per serving

In a 4-quart Dutch oven, heat oil over medium-high heat. Cook meat, half at a time, in hot oil until brown. Return all meat to Dutch oven. Add the chopped onion and garlic. Cook until onion is tender, stirring occasionally. Sprinkle flour over meat mixture. Cook and stir until flour is lightly brown. Stir in broth, tomato puree, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 1 to 1-1/2 hours or until meat is tender. Remove and discard bay leaf.
In a large saucepan, cook carrot, celery, sweet pepper, and the 1 cup pearl onions, covered, in a small amount of boiling salted water for 15 minutes or until tender. Drain.
Stir drained vegetables, frozen peas, hot pepper sauce, thyme and black pepper into meat mixture; heat through. Season to taste.
If you like, serve stew in a bread bowl (hollow out before filling), or serve in shallow bowls. Makes 6 (1-cup) main-dish servings.

Fife Miners Stew Recipes

FIFE MINER'S STEW

CROCK POT MINER'S STEW

I found this recipe in a cooking magazine, Taste of Home I believe, and my family loved it. Very easy to make and tastes good.

OLD-FASHIONED BEEF STEW

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

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