4.8 from 27 votes
Scottish Powsowdie
This is a delicious stew made from humble ingredients. It takes a while to come together, so make it on a weekend or day off. You can also make it in stages and refrigerate the components as you go. The finished stew keeps for a week in the fridge and freezes well.
Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
Servings: 8 servings
Calories: 247 kcal
Course:
Main Course , Soup , Lunch
Cuisine:
British
Ingredients
- 1 pound lamb or deer tongues (see below for alternates)
- 2 lamb or deer shanks
- 2 pig's trotters
- salt
- 1/2 cup dry green peas
- 1 rutabaga, peeled and cut into chunks
- 1/2 pound barley
- 2 leeks, white and light green parts, sliced thin
- 2 talks celery, chopped
- 1/2 cup chopped parsley
- Black pepper to taste
Instructions
- Put all the meats in a large pot, bring this to a boil and let it cook for a minute or two. Pour off the water and discard, rinse the meats under cole water and clean the pot. This process "cleans" the meats and will limit the froth that forms on the actual broth.
- Put the meats back in the pot and cover with water by about 2 or 3 inches. Bring to a simmer and skim any froth. Pour in the dry green peas. Add a tablespoon or two of salt and let this simmer gently until everything is really tender, which will be about 3 to 4 hours.
- Remove all the meats carefully. Let them cool on a baking sheet for a bit. If you are using tongues, you will need to peel the skin off them while they're still warm. If you have trouble, use a paring knife. Discard all the bones from the trotters (there are many) and the shanks. Roughly shred the shank meat and finely mince the various bits of trotter. Cut the tongues into chunks.
- Put all this back in the pot and add the barley, rutabaga, leeks and celery. Let all this simmer until the barley and rutabaga are tender, about 40 minutes. Adjust the seasonings with salt and black pepper and add the parsley. Serve with bread and beer.
Cup of Yum
Notes
- The stew thickens over time. You might want to reheat it with a bit of broth or water to thin it out. It will also completely set up in the fridge because of the gelatin. Fear not. It liquifies on the stovetop.
- If you lack or don't want to source trotters and tongues, use shoulder or more shanks. I'd also recommend adding a teaspoon or two of gelatin, mixed first with some of the cooking water, into the pot.
- If it pleases you, add 1 or 2 chopped carrots.
- One nice, but not traditional, addition, is to "German" this up with some sour cream and sauerkraut. Add it to taste in your bowl.
Nutrition Information
Calories
247kcal
(12%)
Carbohydrates
36g
(12%)
Protein
19g
(38%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
38mg
(13%)
Sodium
67mg
(3%)
Potassium
594mg
(17%)
Fiber
10g
(40%)
Sugar
4g
(8%)
Vitamin A
764IU
(15%)
Vitamin C
20mg
(22%)
Calcium
69mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 247
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 19g | 38% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 38mg | 13% |
| Sodium | 67mg | 3% |
| Potassium | 594mg | 13% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 764IU | 15% |
| Vitamin C | 20mg | 22% |
| Calcium | 69mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.