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Scottish Beef Stew
5th December 2020
Ingredients (Serves 4)
2 tbsp. olive oil
1kg diced beef
1 tbsp. plain flour
2 medium carrots, diced
2 medium onions, diced
2 celery sticks, diced
120g turnip, diced
2 tbsp. red currant jelly
900ml dry red wine
900ml beef stock
2 thyme sprigs
1 garlic clove, smashed
1 bay leaf
1 tsp cornflour, mix with water
Method
- Coat beef in flour
- In a non stick casserole, heat 2 tbsp. olive oil and brown the seasoned beef with black pepper, cooking in batches until golden browned and set aside
- Heat remaining half tsp of olive oil in the casserole
- Add carrots, onions, celery and turnip, cook over moderately low heat, stirring occasionally, until onion is softened, about 7 minutes. You can add water if vegetables are catching.
- Add the jelly, wine and bring to boil over high heat, stirring to scrape up any browned bits on the bottom of the casserole
- Add beef stock and bring to boil. Add the browned meat and any accumulated juices along with the thyme, garlic and bay leaf, bring to a simmer
- Cover and simmer over low heat until meat is tender, about 1 half hours
- With a slotted spoon, transfer meat to a bowl. Boil the sauce over high heat added the cornflour mix and reduce
- Return the meat to the casserole and season with some freshly cracked pepper
- Discard the thyme sprig and bay leaf
- Serve stew with fluffy mashed potatoes and seasonal vegetables
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