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Slow Cooked Scottish Beef Stew

Slow Cooked Scottish Beef Stew That Warms Your Soul

A comforting Slow Cooked Scottish Beef Stew that features tender Aberdeen Angus beef and earthy root vegetables.
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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 10 minutes
Total Time 3 hours 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Scottish
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 tablespoon Vegetable Oil Essential for sautéing the beef and vegetables.
  • 1000 grams Aberdeen Angus Braising/Stewing Beef The star of the dish.
  • 2 tablespoons Plain (All-Purpose) Flour Coats the beef for browning.
  • 2 large Onions Provides sweetness and depth.
  • 3 cloves Garlic Infuses the stew with aromatic qualities.
  • 2 tablespoons Red Currant Jelly Adds a hint of sweetness and acidity.
  • 500 milliliters Red Wine Brings depth and complexity.
  • 2 large Carrots Contributes natural sweetness.
  • 2 medium Potatoes Adds heartiness.
  • 0.5 small Swede (Rutabaga) Introduces earthiness.
  • 700 milliliters Beef Stock Provides a rich base.
  • 2 tablespoons Tomato Puree Enhances the stew's color.
  • 1 tablespoon Worcestershire Sauce Adds a tangy note.
  • 4 pieces Bay Leaves Infuse aromatic flavors.
  • 2 teaspoons Dark Brown Sugar Balances acidity.
  • 0.75 teaspoon Salt Essential for seasoning.
  • 0.75 teaspoon Black Pepper Essential for seasoning.
To Serve
  • Fresh Thyme Sprigs Perfect for garnishing.
  • Crusty Bread or Rolls Complements the dish beautifully.

Equipment

  • Large pot

Method
 

Cooking Steps
  1. Begin by heating a tablespoon of vegetable oil in a large pot over medium-high heat. Coat the beef with flour and brown in batches for 3-4 minutes.
  2. Reduce the heat to medium and add chopped onions and minced garlic. Sauté for about 5 minutes until onions turn translucent.
  3. Stir in red currant jelly, red wine, chopped carrots, potatoes, swede, beef stock, tomato puree, Worcestershire sauce, and bay leaves.
  4. Bring to a gentle boil, then reduce the heat to low. Cover and let simmer for 2-3 hours, or transfer to a slow cooker for 6-8 hours.
  5. Taste for seasoning and adjust with salt and pepper. Remove bay leaves and let it rest for a few minutes before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 40gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 1100mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 70mgIron: 5mg

Notes

This stew tastes better the next day, making it perfect for meal prep!

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