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


I first made this Scottish beef stew for
burns night a few years ago but it really is just too good to keep for one
night. Slow-cooked with swede, carrots and potatoes it really is the best beef stew. [Music plays] I’ve got my oven preheating to 160 °c or
325 F and I’m going to heat two tablespoons of vegetable oil in an
ovenproof pan over a medium heat. I’ve got a kilo or a little under two and a
quarter pounds of Aberdeen Angus braising or chuck steak here that’s been
diced into bite-sized pieces we’re going to coat that with two tablespoons of
plain all-purpose flour and a quarter teaspoon each of salt and pepper. Add the
beef to the pan and fry off for seven to eight minutes until sealed. Now we’re
going to add two large diced onions to the pan and cook for another five
minutes until softened. Stir in three cloves of minced garlic and cook for
another minute, next in goes two tablespoons of red currant or cranberry
jelly and then we’ll add 500 mil which is about two cups in a tablespoon of red
wine I’m using Shiraz for this one but you can use any type of wine you like
this is just the one where I had 500 mil left on the shelf. Give that a stir and be sure to scrape
up any bits that have stuck to the bottom of the pan and then let that simmer for
five minutes to let the wine reduce slightly. Now we’ll add in two large or
three medium carrots that have been peeled and chopped roughly we’ll also
add in two medium potatoes and half a small swede again both peeled and
chopped roughly, next in goes a tablespoon of Worcester sauce and two
tablespoons of tomato puree. Now we’re going to add 700 mill which is about
three cups of beef stock. Last in goes 4 bay leaves, 2 teaspoons of dark brown
sugar and 3/4 of a teaspoon each of salt and pepper stir everything together and
then bring it to the boil. Now we’re going to place a lid on the stew
and transfer to the oven. That’s in the oven for three to four hours now until
the beef is lovely and tender check on it a couple of times during cooking and
give it a stir. There you go that’s my Scottish beef stew, serve with a little
fresh thyme and chunks of fresh bread tender slow-cooked fall-apart beef this
Scottish beef stew is my favorite Scottish recipe perfect for burns night
or any other night. [Music plays]

4 comments

Wonderful as always.
Have you ever made a stew using ox heart and kidneys?
It's made in a similar way and is as delicious as this looks.
It's also relitively cheap and can be found in Morrisons.

Will deffo try this soon. On your Asian ribs, chicken wings and special fried rice tonight and absolutely love all your recipes I've done so far.
❤🥇

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