Slow Cooked Scottish Beef Stew

• Meat

  • 1 kg Aberdeen angus braising/stewing beef

• Produce

  • 4 Bay leaves
  • 2 Carrots, large
  • 3 cloves Garlic
  • 2 Onions, large
  • 2 Potatoes, medium
  • 1/2 Swede, small
  • 1 Thyme, Fresh sprigs

• Canned Goods

  • 700 ml Beef stock
  • 2 tbsp Tomato puree

• Condiments

  • 2 tbsp Current jelly, red
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 2 tbsp (all purpose flour mixed with, plain
  • 3/4 tsp Black pepper
  • 2 tsp Brown sugar, dark
  • 3/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Bread & Baked Goods

  • 1 Chunks Bread, fresh

• Beer, Wine & Liquor

  • 500 ml Red wine

Found on kitchensanctuary.com

Description

Ingredients

• 2 tbsp. vegetable oil
• 1kg Aberdeen angus braising/stewing beef, chopped into bite-size chunks
• 2 tbsp. plain (all purpose) flour mixed with a pinch of salt and pepper
• 2 large onions
• 3 cloves garlic, peeled and crushed
• 2 tbsp red current jelly (or cranberry sauce)
• 500ml red wine
• 2 large carrots, peeled and chopped
• 2 medium potatoes, peeled and chopped
• Half a small swede, peeled and chopped
• 700ml beef stock (water plus 2 stock cubes is fine)
• 2tbsp tomato puree
• 1 tbsp Worcestershire sauce
• 4 bay leaves
• 2 tsp dark brown sugar
• ¾ tsp salt
• ¾ tsp crushed black pepper
• To serve:
• Fresh thyme sprigs
• Chunks of fresh bread

Directions

• Preheat the oven to 160c/325f
• Heat the oil in a large pan. Dust the chunks of beef in the flour and fry the beef for 7-8 minutes until golden brown all over. Add the onions and cook for a further 5 minutes. Stir in the garlic. Add the red currant jelly, then pour in the red wine and simmer for 5 minutes.
• Add in the carrots, potatoes, swede, stock, tomato puree, Worcestershire sauce, bay leaves, sugar, salt and pepper. Bring to a gentle boil then place a lid on and cook in the oven for 3-4 hours – stirring a couple of times during cooking (alternatively you could transfer to a slow cooker and cook on high for 5-6 hours or low for 7-8 hours).
• Serve topped with a little fresh thyme and some freshly cut bread.