Scottish Beef Stew

Serving Size:
6

Time:
4 hours 10 minutes

Difficulty:
Easy

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.

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