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.

Channel: Kitchen Sanctuary

Views: 158,770

Rating: 4.940105 out of 5

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Id: rJFL0UU92YM

Length: 3min 18sec (198 seconds)

Published: Mon Dec 09 2019