OAKLAND, Calif. (KTVU) - My Uncle Ian Mackenzie was born in Scotland in 1920, and as young boy made his way to the U.S. with an old family tradition in hand recipe — a recipe for "Mackenzie Stew!"
Frank Mallicoat's uncle Ian Mackenzie shown. Circa 1925.
My mother started making it in the 50s and it became a comfort food staple in the Mallicoat house for years. It’s a simple dish with just 3-4 ingredients and a little "S&P." How it’s cooked is the true Scottish kicker.
1 lb ground beef
3 medium russet potatoes quartered and cut into 3/4 inch pieces
1/2 pound of frozen peas.
One whole sliced onion - optional
Salt & pepper to taste
In a pressure cooker brown the hamburger meat. Add chopped potatoes, onions, and 1 cup water. Bring the pressure cooker up to full pressure and cook for 3 minutes. Do a quick release on pressure and add the peas. Put the lid back on and let sit for 5 minutes until peas have heated through. Add salt and pepper to taste and serve with a slotted spoon or drain water from the pot.
Recommendation: Mackenzie Stew makes great sandwiches the next day with a dab of mayo and ketchup! Nearly 100 years later, it’s still a staple with my cousins, the Mackenzie’s and the Mallicoat’s, and very easy on the budget. Uncle Ian would be mighty proud!