Fall apart beef cooked in the oven or the slow cooker - this Scottish beef stew is perfect for Burns night - or any other night!

Slow Cooked Scottish Beef Stew

vegetable oil

kg Aberdeen angus braising/stewing beef

flour

onions

garlic (peeled and crushed)

tbsp red currant jelly (or cranberry sauce)

ml red wine

carrots

potatoes

swede

beef stock

tomato puree

Worcestershire sauce

bay leaves

dark brown sugar

salt

¾ tsp crushed black pepper

thyme

bread

Preheat the oven to 160c/325f

Heat the oil in a large pan. Dust the chunks of beef in the flour and fry the beef for 7-8 minutes until golden brown all over. Add the onions and cook for a further 5 minutes. Stir in the garlic. Add the red currant jelly, then pour in the red wine and simmer for 5 minutes.

Add in the carrots, potatoes, swede, stock, tomato puree, Worcestershire sauce, bay leaves, sugar, 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 (alternatively you could transfer to a slow cooker and cook on high for 5-6 hours or low for 7-8 hours).

Serve topped with a little fresh thyme and some freshly cut bread.

Fall apart beef cooked in the oven or the slow cooker – this Scottish beef stew is my favourite Scottish recipe and perfect recipe for Burns night – or any other night!

Free printable recipe here: https://www.kitchensanctuary.com/slow-cooked-scottish-beef-stew/

Ingredients:
2 tbsp vegetable oil
1 kg (2.2lb) Aberdeen Angus braising/stewing beef chopped into bite-size chunks
2 tbsp plain all purpose flour mixed with 1/4 tsp each 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 (2 cups + 1 tbsp) red wine
2 large carrots peeled and chopped
2 medium potatoes peeled and chopped
1/2 small swede peeled and chopped
700 ml (3 cups minus 1 tbsp) beef stock water plus 2 stock cubes is fine
2 tbsp tomato puree
1 tbsp Worcestershire sauce
3 bay leaves
2 tsp dark brown sugar
1/2 tsp salt
1/2 tsp crushed black pepper

To Serve:
Fresh parsley and thyme
Chunks of fresh bread

#Scotland #Recipe #SlowCooked

Scottish Beef Stew | My Favourite Scottish Recipe EVER! | Perfect For Burns Night

slow cooked scottish beef stew

Prep Time: 10 minutes

Cook Time: 240 minutes

Total: 250 minutes

Servings: 6

Cost: $9.10 /serving

Author : Nicky Corbishley

Ingredients

Instructions

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