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Slow Cooked Scottish Beef Stew

Slow Cooked Scottish Beef Stew for Heartwarming Nights

A hearty slow cooked Scottish beef stew featuring tender Aberdeen Angus beef and earthy vegetables, perfect for cold nights.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Scottish
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tbsp Vegetable Oil Helps brown the beef, enhancing its flavor; olive oil works well as a substitute.
  • 1 kg Aberdeen Angus Braising Beef The star of the dish; chuck steak is a solid alternative.
  • 2 tbsp Plain Flour Coats the beef for a crisp finish and helps thicken the stew; cornstarch is a gluten-free option.
  • 2 large Onions Adds sweet, aromatic notes; shallots can be used for a milder taste.
  • 3 cloves Garlic Intensifies flavor; garlic powder can substitute in a pinch.
  • 2 tbsp Red Currant Jelly Brings sweetness and acidity; swap with cranberry sauce if desired.
  • 500 ml Red Wine Infuses depth and color; replace with beef stock and balsamic vinegar for a non-alcoholic variant.
  • 2 large Carrots Introduces sweetness and texture, making the stew hearty.
  • 2 medium Potatoes Adds heartiness and helps thicken the stew during cooking.
  • ½ small Swede Contributes natural sweetness; parsnips or turnips serve as ideal substitutes.
  • 700 ml Beef Stock Forms the flavorful base; homemade or store-bought options work well.
  • 2 tbsp Tomato Puree Boosts umami and color with no need for substitution.
  • 1 tbsp Worcestershire Sauce Adds a complex flavor; soy sauce can be a tasty alternative.
  • 4 Bay Leaves Infuse the stew with herbal aroma; remember to remove them before serving.
  • 2 tsp Dark Brown Sugar Balances acidity with sweetness; white sugar can be used if needed.
  • ¾ tsp Salt Critical for seasoning the stew; adjust to taste depending on preference.
  • ¾ tsp Black Pepper Critical for seasoning the stew; adjust to taste depending on preference.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of vegetable oil over medium-high heat. Add 1 kg of Aberdeen Angus braising beef, searing in batches for 5–7 minutes until golden brown on all sides.
  2. Sprinkle 2 tablespoons of plain flour over the browned beef, stirring thoroughly to coat each piece evenly.
  3. In the same pot, add the chopped onions and crushed garlic. Sauté over medium heat for about 4–5 minutes until the onions are transparent and fragrant.
  4. Stir in 2 tablespoons of red currant jelly with the sautéed onions and garlic until it melts, about 1–2 minutes. Return the browned beef to the pot.
  5. Pour in 500 ml of red wine, scraping the pot's bottom to release browned bits. Simmer for 2 minutes, then add chopped carrots, diced potatoes, and swede. Pour in 700 ml of beef stock, followed by 2 tablespoons of tomato puree and 1 tablespoon of Worcestershire sauce, stirring well to combine.
  6. Add 4 bay leaves, 2 teaspoons of dark brown sugar, and ¾ teaspoon each of salt and black pepper to the pot. Bring to a boil, then reduce to a low simmer. Cover and cook for about 3 hours in the oven at 160°C (320°F) or 6-8 hours in a slow cooker.
  7. Once the beef is tender and the stew has thickened, remove the bay leaves. Serve warm topped with fresh thyme, with crusty bread.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 1200IUVitamin C: 15mgCalcium: 50mgIron: 4mg

Notes

This dish is ideal for batch cooking and can be frozen for later use.

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