Scottish Beef Stew

Name: Scottish Beef Stew
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 1 kilograms well-marbled boneless beef chuck, cut into 1 1/2-inch pieces; 473 milliliters beef stock or low-sodium broth; 2 carrots, cut into 1/2-inch dice; 2 ribs celery ribs, cut into 1/2-inch dice; 473 milliliters dry red wine; 4 servings All-purpose flour, for dredging; 1 garlic clove, smashed; 2 Tbsps pure olive oil; 2 mediums onions, cut into 1/2-inch dice; 2 Tbsps red currant jelly; 113 grams rutabaga, peeled and cut into 1/2-inch dice (1 cup); 4 servings Salt and freshly ground pepper; 2 thyme sprigs; 2 Tbsps unsalted butter

Scottish Beef Stew might be just the main course you are searching for. This recipe serves 4. One serving contains 843 calories, 59g of protein, and 46g of fat. A mixture of carrots, wine, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert. It is perfect for Autumn. From preparation to the plate, this recipe takes around 2 hours and 30 minutes.

Instructions

In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil until shimmering.

Ingredients you will need

Olive Oil

Spread the flour in a shallow bowl. Season the beef with salt and pepper and dredge in the flour; shake off any excess flour.

Ingredients you will need

Salt And Pepper

Shake

All Purpose Flour

Beef

Equipment you will use

Bowl

Add half of the meat to the casserole and cook over moderately high heat until browned on the bottom, about 3 minutes. Reduce the heat to moderate and cook until browned on the other side, about 2 minutes longer. With a slotted spoon, transfer the meat to a bowl. Repeat with the remaining 1 tablespoon of oil and floured meat, browning the meat over moderate heat.

Ingredients you will need

Meat

Cooking Oil

Equipment you will use

Slotted Spoon

Bowl

Melt the butter in the casserole.

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Butter

Add the onions, carrots, celery and rutabaga and cook over moderately low heat, stirring occasionally, until the onion is softened, about 7 minutes.

Ingredients you will need

Rutabaga

Carrot

Celery

Onion

Add the jelly and the wine and bring to a boil over high heat, stirring to scrape up any browned bits on the bottom of the casserole.

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Jelly

Wine

Add the beef stock and bring to a boil.

Ingredients you will need

Beef Stock

Add the browned meat and any accumulated juices along with the thyme, garlic and bay leaf and bring to a simmer. Cover and simmer over low heat until the meat is tender, about 1 1/2 hours.

Ingredients you will need

Bay Leaves

Garlic

Thyme

Meat

With a slotted spoon, transfer the meat to a bowl. Boil the sauce over high heat until reduced to 2 cups, about 10 minutes. Return the meat to the casserole and season with salt and pepper. Discard the thyme sprig and bay leaf.

Ingredients you will need

Salt And Pepper

Bay Leaves

Sauce

Thyme

Meat

Equipment you will use

Slotted Spoon

Bowl

Serve the stew with the Skirlie Potato Cakes.

Ingredients you will need

Potato