Best 3 Fife Miners Stew Recipes

Fife Miners Stew is a traditional Scottish dish that has been enjoyed for centuries. It is a hearty and flavorful stew consisting of succulent lamb, tender vegetables, and a rich, flavorful broth. Fife Miners Stew originated in the 19th century when Scottish miners in the Kingdom of Fife would prepare this delicious and nutritious meal using locally sourced ingredients. It was a popular dish among the mining communities due to its affordability, simplicity, and the fact that it could be cooked in a single pot, making it ideal for the miners' busy schedules. Today, Fife Miners Stew remains a beloved dish in Scotland and beyond, offering a taste of Scottish heritage and culinary traditions.

Here are our top 3 tried and tested recipes!

FISHMONGER'S STEW

Fishmonger's Stew image

This hearty fish and shellfish stew is good for a chilly winter evening. It veers Mediterranean, with a base of leeks and onions, a bit of tomato, potatoes, saffron and garlic.

Provided by David Tanis

Categories dinner, soups and stews, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

1 dozen medium-small clams, like littlenecks
1 pound mussels
3/4 pound monkfish or other firm-fleshed white fish, in 1-inch cubes
3/4 pound scrod, flounder, or other soft-fleshed white fish, in 1-inch cubes
0.75 pound squid, in 0.5-inch rings, plus tentacles
1/2 pound bay scallops, optional Salt and pepper
4 tablespoons olive oil
2 cups medium-diced onions
3 cups medium-diced leeks, rinsed of grit
1/2 cup diced canned tomato
2 teaspoons chopped fresh thyme leaves, or a few thyme sprigs
1 bay leaf
Pinch of saffron, about 1/8 teaspoon
4 garlic cloves, chopped
1 teaspoon paprika
Pinch red pepper flakes
6 cups fish stock, chicken broth, or water
1 pound Yellow Finn or russet potatoes, peeled, in 1/2-inch slices
Garlic-saffron sauce
Salt and pepper

Steps:

Soak the clams in cold water to remove grit and sand, then drain. Rinse and de-beard the mussels. Put the monkfish, scrod, squid and bay scallops (if using) in separate small bowls. Season the fish lightly with salt and pepper.
Heat the olive oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add the onions and leeks and cook until softened, about 5 minutes. Add the tomato, thyme, bay leaf, saffron, garlic, paprika and red pepper flakes. Season generously with salt and pepper and cook, stirring occasionally, for another 5 minutes.
Turn the heat to high, add the fish stock, chicken broth or water, and bring to a boil. Taste for salt and adjust to taste. Add the potatoes and reduce the heat so they simmer gently until firm-tender, about 10 minutes. (The stew may be prepared to this point up to 2 hours ahead.)
To finish the stew, return the heat to a brisk simmer. Add the clams and cook till they open, 2 to 3 minutes. Add the mussels, monkfish and scrod and simmer until the mussels open, 2 to 3 minutes. Add the squid and scallops, if using, and cook 1 minute more. Turn off the heat, stir in the garlic-saffron sauce.

Nutrition Facts : @context http, Calories 588, UnsaturatedFat 12 grams, Carbohydrate 59 grams, Fat 17 grams, Fiber 13 grams, Protein 58 grams, SaturatedFat 4 grams, Sodium 1756 milligrams, Sugar 5 grams, TransFat 0 grams

FIFE MINER'S STEW

Fife Miner's Stew image

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

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

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

CROCK POT MINER'S STEW

Crock Pot Miner's Stew image

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

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

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

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish.
Don't overcrowd the pan: If you add too much meat or vegetables to the pan at once, they won't cook evenly. Cook in batches if necessary.
Season the meat: Before you add the meat to the pan, season it with salt, pepper, and any other desired spices.
Brown the meat: Browning the meat adds flavor and depth to the dish. Don't skip this step!
Use a variety of vegetables: The more vegetables you add to the stew, the more flavorful and nutritious it will be. Choose a variety of colors and textures for added interest.
Add some liquid: Beef broth, water, or even beer can be used to add liquid to the stew. The liquid will help to tenderize the meat and vegetables and create a flavorful sauce.
Simmer the stew: Bring the stew to a boil, then reduce the heat and simmer for at least 30 minutes, or until the meat and vegetables are tender.
Serve with your favorite sides: Fife Miners Stew is traditionally served with mashed potatoes or bread. However, it can also be served with rice, noodles, or dumplings.

Conclusion:

Fife Miners Stew is a hearty, flavorful dish that is perfect for a cold winter day. It is also a very affordable meal, making it a great option for families on a budget. With a little planning and preparation, you can easily make this classic Scottish dish at home. So next time you're looking for a comforting and delicious meal, give Fife Miners Stew a try.