Scottish Beef Stew

Stay warm and cosy with this old fashioned Scottish beef stew recipe. Tender chunks of beef with onions, carrots and swede in a rich beef gravy. This fall-apart beef cooked in the slow cooker or oven, perfect for Burns Night or any other nights!

This is classic comfort food that is made with simple ingredients and is very easy to prepare.

Ingredients:

• 2 tbsp vegetable oil
• 1kg stewing/braising beef, cut into bite-size chunks
• 2 tbsp plain flour, mixed with a pinch of salt and pepper
• 2 large onions, peeled and chopped
• 3 cloves garlic, peeled and crushed
• 2 tbsp cranberry sauce
• 500ml red wine
• 2 large carrots, peeled and chopped
• 2 medium  potatoes, peeled and chopped
• ½ small swede, peeled and chopped
• 700ml beef stock, if using cubes, just use 2 cubes
• 2 tbsp tomato puree
• 1 tbsp Worcestershire sauce
• 4 bay leaves
• 2 tsp dark brown sugar
• 3/4 tsp salt
• 3/4 tsp crushed black pepper
• fresh thymes sprigs

Method:

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 cranberry sauce, 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 transfer to a slow cooker and cook on high for 5-6 hours or low for 7-8 hours. Alternatively you could place a lid on the pot and cook in the oven for 3-4 hours, stirring a couple of times during cooking.

Serve topped with a little fresh thyme and some freshly cut bread.