Slow Cooked Scottish Beef Stew


  • 2 tbsp vegetable oil
  • 1 kg Aberdeen angus braising/stewing beef chopped into bite-size chunks
  • 2 tbsp plain all purpose flour mixed with a pinch of salt and pepper
  • 2 large onions peeled and chopped
  • 3 cloves garlic peeled and crushed
  • 2 tbsp red currant jelly or cranberry sauce
  • 500 ml red wine
  • 2 large carrots peeled and chopped
  • 2 medium potatoes peeled and chopped
  • 1/2 small swede peeled and chopped
  • 700 ml beef stock water plus 2 stock cubes is fine
  • 2 tbsp tomato puree
  • 1 tbsp Worcestershire sauce
  • 4 bay leaves
  • 2 tsp dark brown sugar
  • ¾ tsp salt
  • ¾ tsp crushed black pepper

To serve:

  • Fresh thyme sprigs
  • Chunks of fresh bread


  • heat up the kitchen appliance to 160c/325f
  • Heat the oil during a massive pan. dirt the chunks of beef within the flour and fry the meat for 7-8 minutes till golden brown everywhere. Add the onions and cook for an additional five minutes. Stir within the garlic. Add the red currant jelly, then pour within the vino and simmer for five minutes.
  • Add within the carrots, potatoes, swede, stock, tomato puree, Worcester sauce, bay leaves, sugar, salt and pepper. bring back a delicate boil then place a lid on and cook within the kitchen appliance for 3-4 hours – stirring a few of times throughout cookery (alternatively you'll transfer to a slow cookware and cook on high for 5-6 hours or low for 7-8 hours).
  • Serve screw-topped with a touch contemporary thyme and a few freshly cut bread.


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