Scottish Beef Stew | My Favourite Scottish Recipe EVER! | Perfect For Burns Night
I first made this Scottish beef stew forburns night a few years ago but it
really is just too good to keep for onenight.
Slow-cooked with swede, carrots and
potatoes it really is the best beef stew.
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I've got my oven preheating to 160 °c or325 F and I'm going to heat two
tablespoons of vegetable oil in anovenproof pan over a medium heat.
I've got a kilo or a little under two and aquarter pounds of Aberdeen Angus
braising or chuck steak here that's beendiced into bite-sized pieces we're going
to coat that with two tablespoons ofplain all-purpose flour and a quarter
teaspoon each of salt and pepper.
Add thebeef to the pan and fry off for seven to
eight minutes until sealed.
Now we'regoing to add two large diced onions to
the pan and cook for another fiveminutes until softened.
Stir in three cloves of minced garlic and cook foranother minute,
next in goes two tablespoons of red currant or cranberryjelly and then we'll add 500 mil which
is about two cups in a tablespoon of redwine I'm using Shiraz for this one but
you can use any type of wine you likethis is just the one where I had 500 mil
left on the shelf.
Give that a stir and be sure to scrapeup any bits that have stuck to the bottom
of the pan and then let that simmer forfive minutes to let the wine reduce slightly.
Now we'll add in two large orthree medium carrots that have been
peeled and chopped roughly we'll alsoadd in two medium potatoes and half a
small swede again both peeled andchopped roughly,
next in goes a
tablespoon of Worcester sauce and twotablespoons of tomato puree.
Now we're going to add 700 mill which is aboutthree cups of beef stock.
Last in goes 4 bay leaves, 2 teaspoons of dark brownsugar and 3/4 of a teaspoon each of salt
and pepper stir everything together andthen bring it to the boil.
Now we're going to place a lid on the stewand transfer to the oven.
That's in the oven for three to four hours now untilthe beef is lovely and tender check on
it a couple of times during cooking andgive it a stir.
There you go that's my
Scottish beef stew, serve with a littlefresh thyme and chunks of fresh bread
tender slow-cooked fall-apart beef thisScottish beef stew is my favorite
Scottish recipe perfect for burns nightor any other night.
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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