Slow Cooked Scottish Beef Stew Recipe -

Introduction

Scottish beef stew, a traditional dish deeply rooted in Scotland’s culinary history, has been a staple comfort food for centuries. Originating in the cold, rugged highlands, this hearty stew was designed to provide warmth and sustenance to Scottish families. Over time, it evolved into a beloved dish, often enjoyed during family gatherings and festive occasions.

One of the key elements that sets Scottish beef stew apart is the use of slow cooking. This method allows the flavors to meld together over several hours, transforming tough cuts of meat into tender, flavorful morsels. Slow cooking not only enhances the depth of flavor but also preserves the nutrients in the ingredients, making it a healthier option. To learn more about the history of Scottish cuisine and its evolution, click here.

In Scotland, slow cooking is more than just a technique; it’s a tradition passed down through generations. The practice of cooking low and slow allows the stew to develop a rich, hearty taste that is difficult to achieve through quicker cooking methods. By understanding the importance of this time-honored method, home cooks can create a dish that truly embodies the spirit of Scottish cuisine. For additional insights into the benefits of slow cooking, check out this resource.

Slow Cooked Scottish Beef Stew Recipe

There’s nothing quite like a slow-cooked Scottish beef stew to warm your soul, especially when it’s made with the finest Aberdeen Angus beef. This hearty dish is packed with rich flavors, tender meat, and nourishing vegetables, making it the perfect comfort food for any occasion.

Ingredients

2 tbsp vegetable oil
1 kg (2.2 lbs) 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, peeled and chopped
3 cloves garlic, peeled and crushed
2 tbsp red currant jelly or cranberry sauce
500 ml (2 cups + 1 tbsp) red wine
2 large carrots, peeled and chopped
2 medium potatoes, peeled and chopped
½ small swede, peeled and chopped
700 ml (3 cups minus 1 tbsp) beef stock (water plus 2 stock cubes is fine)
2 tbsp tomato puree (paste for US)
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

Instructions

Preheat the oven to 160C/325F (fan).
Heat the oil in a large pan. Dust the beef chunks in the flour and fry them for 7-8 minutes until golden brown on all sides.
Add the chopped onions and cook for an additional 5 minutes. Stir in the garlic and red currant jelly (or cranberry sauce), then pour in the red wine and let it simmer for 5 minutes.
Add the carrots, potatoes, swede, beef stock, tomato puree, Worcestershire sauce, bay leaves, sugar, salt, and pepper. Bring to a gentle boil.
Transfer the stew to the oven. Place a lid on the pan and cook for 3-4 hours, stirring a couple of times during cooking. Alternatively, you could transfer the stew to a slow cooker and cook on high for 5-6 hours or low for 7-8 hours.

Serving Suggestions

Once cooked, serve the stew topped with a little fresh thyme and accompanied by chunks of freshly cut bread. This dish is perfect for cozy evenings and pairs wonderfully with a glass of red wine.

Additional Tips

For the best results, use high-quality Aberdeen Angus beef. This breed is renowned for its rich flavor and tenderness, which truly elevates this dish. If you want to know more about this exceptional beef, check out this guide to Aberdeen Angus.

Another key ingredient in this stew is red currant jelly or cranberry sauce. These ingredients add a subtle sweetness and depth of flavor that balances the richness of the beef. If you’re curious about how these preserves are made, take a look at this overview of red currant jelly.

Nutritional Benefits

This stew isn’t just delicious; it’s also packed with nutrients. The beef provides a high amount of protein and iron, while the vegetables contribute essential vitamins and minerals. By slow-cooking the stew, you also ensure that all the flavors are deeply infused, making each bite a delightful experience.

Equipment Needed

Before you begin crafting your Scottish beef stew, it’s essential to gather the right equipment. Having the proper tools will ensure that your cooking process is as smooth and efficient as possible.

Slow Cooker: The centerpiece of this recipe, a slow cooker, is ideal for achieving the perfect texture and flavor. Look for a model with adjustable settings and a timer for convenience. If you don’t have a slow cooker, a heavy-duty Dutch oven or a large pot with a tight-fitting lid can be a good alternative.
Sharp Knife: For cutting through tough cuts of beef and dicing vegetables.
Cutting Board: A sturdy surface is necessary for preparing your ingredients.
Measuring Cups and Spoons: Precision is key when adding spices and liquids to the stew.

By using these essential tools, you’ll be well on your way to creating a stew that’s rich in flavor and tradition.

Cooking the Stew

Creating a perfect Scottish beef stew requires patience and attention to detail. Here’s a step-by-step guide to ensure your stew turns out rich, flavorful, and tender.

Sear the Beef: Start by heating a small amount of oil in a skillet. Once hot, add the beef pieces in batches to avoid overcrowding. Sear each side until browned, which will help lock in the flavor and create a rich base for your stew.
Prepare the Vegetables: As the beef is searing, chop your vegetables. Traditional choices include carrots, onions, and potatoes. For added depth, consider adding turnips or parsnips. These root vegetables not only add flavor but also soak up the stew’s rich broth.
Deglaze the Pan: After removing the beef, deglaze the pan with a bit of red wine or beef broth. This process lifts the flavorful bits from the bottom of the pan, adding even more depth to your stew.
Combine Ingredients in the Slow Cooker: Place the seared beef, chopped vegetables, herbs like thyme and bay leaves, and the deglazed liquid into the slow cooker. Add enough beef broth to cover the ingredients, and season with salt and pepper.
Cook Low and Slow: Set your slow cooker to low and let it cook for 6-8 hours. This low-and-slow method allows the flavors to develop fully. If you’re short on time, cooking on high for 4-5 hours is an option, though the flavors might not be as deep.
Adjusting for Different Slow Cookers: Slow cookers vary in size and heat settings. If your cooker runs hot, check the stew at the 6-hour mark to ensure the beef is tender. For older models, you may need to extend the cooking time slightly.
Final Touches: About 30 minutes before serving, check the seasoning and adjust if necessary. If the stew is too thin, mix a tablespoon of cornstarch with cold water and stir it into the stew to thicken.

By following these steps, you’ll achieve a stew with a rich, hearty texture that’s full of deep, comforting flavors. For more details on the best cuts of beef for stews, visit this guide.

Serving Suggestions

Scottish beef stew is traditionally served in large, shallow bowls, allowing you to enjoy the rich broth alongside the tender chunks of beef and vegetables. Here are some ideas to complement your dish:

Bread: A thick slice of crusty bread is perfect for soaking up the stew’s flavorful juices. Try serving it with Scottish oatcakes for a traditional touch.
Potatoes: If your stew doesn’t already include potatoes, serve it over mashed or roasted potatoes for a hearty meal.
Wine Pairings: A full-bodied red wine like Cabernet Sauvignon or a traditional Scottish ale complements the stew’s richness.

For garnish, consider fresh parsley or a sprinkle of coarse sea salt to enhance the presentation. Serve the stew in a rustic bowl for an authentic feel.

Storage and Reheating

Proper storage is key to maintaining the flavor and texture of your Scottish beef stew:

Storage: Allow the stew to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days.
Freezing: To freeze, portion the stew into individual servings and place them in freezer-safe containers. The stew can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight.
Reheating: Reheat the stew gently on the stovetop over low heat, stirring occasionally to prevent sticking. If the stew has thickened too much, add a splash of water or broth to restore the desired consistency.

FAQs Section

What’s the best cut of beef for Scottish stew?
The best cuts of beef for stew are tougher, more flavorful cuts like chuck roast or beef shin. These cuts break down beautifully during slow cooking, resulting in tender, juicy meat.
Can I make this stew without a slow cooker?
Yes! You can use a heavy-duty Dutch oven instead. Follow the same steps, but cook the stew in the oven at 325°F (160°C) for 2.5 to 3 hours, or until the beef is tender.
How can I thicken the stew if it’s too watery?
If your stew is too thin, you can thicken it by mixing a tablespoon of cornstarch with cold water and stirring it into the stew. Alternatively, mash a few of the potatoes directly in the pot to add body.
Can I freeze the stew? If yes, how?
Absolutely! To freeze, portion the stew into freezer-safe containers, leaving space at the top for expansion. It will keep for up to 3 months in the freezer.
What other dishes go well with Scottish beef stew?
This stew pairs well with simple sides like mashed potatoes, roasted root vegetables, or a fresh green salad. For a traditional Scottish meal, serve it with oatcakes or neeps and tatties (mashed turnips and potatoes).

Conclusion

Scottish beef stew is a timeless dish that combines rich flavors with the comfort of slow-cooked, tender beef. By following the steps outlined above, you can create a hearty, satisfying meal that embodies the essence of Scottish cuisine.