Stuffed marrow is one of those comforting, hearty dishes that takes you right back to classic home cooking. Popular in traditional British kitchens, this dish combines the delicate flavor of marrow with a rich, savory meat filling.
The result is a wholesome meal that is filling, flavorful, and perfect for family dinners. In this recipe, we’ll walk through step-by-step instructions to prepare an old fashioned stuffed marrow using beef mince, vegetables, and cheese.
1. Old Fashioned Stuffed Marrow Recipe
Ingredients
-
4 tbsp olive oil
-
1 onion, finely chopped
-
1 carrot, finely chopped
-
1 celery stick, finely chopped
-
400g beef mince
-
2 garlic cloves, crushed
-
2 tbsp tomato purée
-
1 tin (400g) chopped tomatoes
-
400ml beef stock
-
2 tbsp balsamic vinegar
-
1 marrow (medium to large, about 1kg)
-
A handful of fresh basil, torn
-
150g mature cheddar, grated
Equipment
-
Large frying pan or skillet
-
Sharp knife and chopping board
-
Large spoon (for scooping marrow)
-
Ovenproof baking dish or roasting tray
-
Wooden spoon
-
Cheese grater
-
Oven preheated to 180°C (350°F / Gas 4)
Instructions
Prepare the marrow
Slice the marrow lengthways down the middle.
Next, use a large spoon to scoop out the soft, seedy core, leaving a hollow boat shape for the filling. Lightly brush the inside of the marrow with 2 tbsp olive oil and set aside.
Cook the base vegetables
Heat the remaining olive oil in a large frying pan over medium heat. Add the chopped onion, carrot, and celery. Cook gently for 5–7 minutes until softened and fragrant.
Brown the beef mince
Add the beef mince to the pan. Break it apart with a wooden spoon and cook until browned all over, about 8 minutes.
Add garlic and tomato flavor
Stir in the crushed garlic and cook for 1 minute. Next, add the tomato purée, chopped tomatoes, beef stock, and balsamic vinegar. Stir well to combine.
Simmer the filling
Bring the mixture to a gentle boil, then reduce the heat. Simmer uncovered for 25–30 minutes, stirring occasionally, until the sauce has thickened and the flavors have developed.
Just before removing from heat, stir in the fresh torn basil. Season with salt and pepper to taste.
Assemble the stuffed marrow
Place the hollowed marrow halves into a large ovenproof dish. Next, spoon the beef mixture generously into the marrow cavities, pressing it down gently to fit. Then sprinkle the grated cheddar evenly over the top.
Bake until golden
Transfer the dish to the preheated oven and bake for 35–40 minutes, or until the marrow is tender when pierced with a fork and the cheese is golden and bubbling.
Serve hot
Slice the stuffed marrow into portions and serve with crusty bread, mashed potatoes, or a fresh side salad.
2. Tips for Perfect Stuffed Marrow
Choose the right marrow: Look for a firm, medium-sized marrow with shiny green skin. Avoid overly large ones as they can be watery and fibrous.
Don’t skip pre-cooking the filling: Cooking the beef mixture first ensures rich flavor and prevents the marrow from becoming soggy.
Season generously: Marrow has a mild flavor, so be sure to season the filling well with salt, pepper, and herbs.
Cheese choice matters: A strong cheddar gives a rich, sharp contrast to the sweetness of the vegetables, but Parmesan or Gruyère also work beautifully.
Let it rest: Allow the stuffed marrow to rest for about 5 minutes before slicing. This helps the filling set slightly and makes serving easier.
3. Variations & Substitutes
Meat Substitutes: Instead of beef mince, try lamb mince for a richer flavor or turkey mince for a lighter option.
Vegetarian Version: Replace the beef with lentils, quinoa, or mixed beans. Use vegetable stock instead of beef stock.
Cheese Options: Swap cheddar for mozzarella for a gooey texture, or use blue cheese for a bold twist.
Add More Veggies: Sneak in mushrooms, courgettes, or peppers into the filling for extra nutrition and texture.
Spice it up: Add chili flakes, smoked paprika, or cumin to give the dish a warm, spicy kick.
4. How to Store & Reheat Leftover Stuffed Marrow
Refrigeration: Store cooled leftovers in an airtight container in the fridge for up to 3 days.
Freezing: For longer storage, freeze portions of stuffed marrow wrapped tightly in foil and placed in a freezer-safe container. It will keep for up to 3 months.
Reheating:
Oven: Preheat to 180°C (350°F). Place the marrow in a covered dish and heat for about 20–25 minutes until warmed through.
Microwave: For quicker reheating, place a portion on a microwave-safe plate, cover loosely, and heat on medium power for 3–4 minutes.
Tip: If reheating from frozen, thaw overnight in the fridge before warming.
Old fashioned stuffed marrow is a dish that captures the essence of comfort food—hearty, flavorful, and satisfying. With its combination of tender marrow, savory beef filling, and melted cheese, it makes a perfect family meal. By following the detailed recipe above and exploring different variations, you can easily make this dish your own.
