Slow Cooked Scottish Beef Stew

Why You’ll Love This Recipe

This Scottish Beef Stew is perfect for chilly nights or a comforting family dinner. The slow cooking process results in melt-in-your-mouth beef and a rich, velvety sauce that’s loaded with flavors from the broth, Worcestershire sauce, and herbs. The addition of vegetables like carrots, potatoes, and swede (rutabaga) makes this dish filling and balanced, and it’s complemented by a touch of sweetness from the red currant jelly. Served with crusty bread, it’s a dish that will warm you from the inside out.

Ingredients

For the Stew:

• 2 tbsp vegetable oil

• 1 kg (2.2 lbs) Aberdeen Angus braising or stewing beef, cut into bite-sized pieces

• 2 tbsp plain (all-purpose) flour, mixed with a pinch of salt and pepper

• 2 large onions, peeled and chopped

• 3 garlic cloves, peeled and crushed

• 2 tbsp red currant jelly (or cranberry sauce)

• 500 ml (about 2 cups + 1 tbsp) grape juice or apple juice

• 2 large carrots, peeled and chopped

• 2 medium potatoes, peeled and chopped

• ½ small swede (rutabaga), peeled and chopped

• 700 ml (about 3 cups minus 1 tbsp) beef stock (water + 2 beef stock cubes is fine)

• 2 tbsp tomato puree (tomato paste)

• 1 tbsp Worcestershire sauce

• 4 bay leaves

• 2 tsp dark brown sugar

• ¾ tsp salt

• ¾ tsp freshly ground black pepper

To Serve:

• Fresh thyme sprigs

• Crusty bread or rolls

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Preheat the oven to 160°C (325°F), fan-assisted.

2. Brown the Beef: Heat the vegetable oil in a large oven-safe pot or Dutch oven. Toss the beef in the seasoned flour and fry over medium-high heat for 7–8 minutes, until browned on all sides.

3. Add Aromatics: Stir in the chopped onions and cook for another 5 minutes, allowing them to soften. Add the crushed garlic and cook for 1 minute.

4. Deglaze and Reduce: Stir in the red currant jelly (or cranberry sauce) and pour in the grape juice or apple juice. Let it simmer for 5 minutes to reduce slightly, scraping up any browned bits from the bottom of the pot.

5. Combine Remaining Ingredients: Add the chopped carrots, potatoes, and swede. Pour in the beef stock, then stir in the tomato puree, Worcestershire sauce, bay leaves, sugar, salt, and black pepper.

6. Slow Cook: Bring the mixture to a gentle boil, then cover with a lid and transfer to the oven. Cook for 3–4 hours, stirring once or twice during cooking, until the beef is tender and the sauce thickens.

   Slow Cooker Option: Alternatively, transfer the stew to a slow cooker and cook on high for 5–6 hours or low for 7–8 hours.

7. Serve: Once the stew is cooked and the beef is tender, ladle it into bowls. Garnish with fresh thyme sprigs and serve with crusty bread or rolls for dipping.

Servings and Timing

• Prep time: 10 minutes

• Cooking time: 4 hours

• Total time: 4 hours 10 minutes

• Yield: 6 servings

Notes

• Slow Cooker Option: If you prefer to use a slow cooker, simply follow the instructions until step 5, then transfer everything to the slow cooker and cook as directed.

• Beef Selection: For the best flavor and tenderness, use braising or stewing beef, such as Aberdeen Angus or chuck. Cut the beef into uniform pieces to ensure even cooking.

• Vegetable Variations: Feel free to add other root vegetables like parsnips or turnips for variety.

• Juice Substitute: Grape juice or apple juice provides the necessary depth and sweetness. Both juices offer a fruitiness that complements the dish beautifully.

Variations

• Herb Variations: Try adding a bouquet garni (a bundle of fresh herbs like thyme, rosemary, and parsley) for an extra layer of flavor.

• Add Greens: For extra color and nutrition, add some chopped kale or spinach in the final hour of cooking.

• Spicy Option: If you like a bit of heat, add a pinch of dried chili flakes or a fresh chili during the cooking process.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the stew gently on the stovetop over low heat or in the microwave, adding a little extra beef stock if needed. You can also freeze the stew for up to 3 months. Let it cool completely before transferring it to an airtight container. To reheat from frozen, thaw overnight in the fridge and heat thoroughly on the stovetop.

FAQs

Can I use a different cut of beef?

Yes, other cuts of beef like chuck roast or brisket can also work for this stew, though the cooking time may need to be adjusted depending on the cut.

Can I skip the red currant jelly?

Yes, you can substitute the red currant jelly with cranberry sauce or even a small amount of honey for a similar sweetness.

Is it necessary to use red wine?

While red wine adds depth and richness to the stew, you can substitute it with more grape juice, apple juice, or additional beef stock or water if you prefer to avoid the wine.

Can I make this stew ahead of time?

Yes, this stew actually tastes even better the next day as the flavors continue to develop. You can prepare it a day in advance and reheat it before serving.

Can I make this dish gluten-free?

Yes, simply use a gluten-free flour to coat the beef in step 2, and make sure the beef stock is gluten-free.

Conclusion

This Slow Cooked Scottish Beef Stew is the epitome of comfort food. With tender beef, hearty vegetables, and a rich, flavorful sauce, it’s a dish that’s perfect for cold weather or when you want something hearty and filling. Whether you’re serving it for a cozy family dinner or a special gathering, this stew will surely impress. Serve it with crusty bread and fresh thyme for a meal everyone will love!