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Scottish Beef Stew

Scottish Beef Stew


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



  • 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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