Slow Cooked Scottish Beef Stew

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The manufacturing process is very simple, you just need to comply with the techniques that we have written on this page. The following are the phases of how to cook Slow Cooked Scottish Beef Stew.

Fall apart beef cooked in the oven or the slow cooker – this Scottish beef stew is perfect for Burns night – or any other night!

Serves: 6-8 servings


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, peeled and chopped
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


  1. Preheat the oven to 160c/325f
  2. 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.
  3. Visit for full instructions.

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Originally posted 2018-03-01 08:11:10.