Scottish Beef Stew

Ingredients

• 2 tbsp olive oil
• 1 kg diced beef* – chopped into bite-size chunks 
• 2 tbsp plain flour mixed with a pinch of salt and pepper
• 2 large onions, peeled and chopped
• 3 cloves garlic, peeled and crushed
• 500ml red wine
• 2 large carrots, peeled and chopped
• 2 medium potatoes, peeled and chopped
• ½ small swede, peeled and chopped
• 700 ml beef stock
• 2 tbsp tomato puree
• 1 tbsp Worcestershire sauce
• 4 bay leaves
• ¾ tsp salt
• ¾ tsp crushed black pepper
  
• chunks of fresh bread, to serve

(*) diced lamb also makes for a delicious alternative. 

Directions

• Preheat the oven to 160°c.
• Melt one tablespoon of the oil in a large saucepan. Add the chopped onions and garlic and cook on a low heat for 10-15 minutes, stirring often until they are soft, light golden and translucent.
• Remove the onions and garlic from the pan using a slotted spoon and transfer to a bowl.
• Heat the rest of the oil in a large pan. Dust the chunks of beef in the flour .
• Fry the floured beef in two or three batches until the beef has browned, stirring often so the meat doesn’t catch too much on the bottom of the pan.
• Pour in the red wine and simmer for 5 minutes.dge
• Add in the cooked onion and garlic, carrots, potatoes, swede, stock, tomato puree, Worcestershire sauce, bay leaves, and salt and pepper. 
• Bring to a gentle boil then place a lid on and cook in the oven for 3-4 hours, stirring a couple of times during cooking, adding more stock if necessary.  The stew is ready when the beef is meltingly soft and tender.
• Serve  with some fresh, crusty bread.