Scottish Beef Stew Recipe


  • 2 tablespoons pure olive oil
  • All-purpose flour, for dredging
  • 2 ½ pounds well-marbled boneless beef chuck, cut into 1 ½-inch pieces
  • Salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 2 medium onions, cut into ½-inch dice
  • 2 carrots, cut into ½-inch dice
  • + 8 more ingredients
    • 2 celery ribs, cut into ½-inch dice
    • 4 ounces rutabaga, peeled and cut into ½-inch dice (1 cup)
    • 2 tablespoons red currant jelly
    • 2 cups dry red wine
    • 2 cups beef stock or low-sodium broth
    • 2 thyme sprigs
    • 1 garlic clove, smashed
    • 1 bay leaf

In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil until shimmering. Spread the flour in a shallow bowl. Season the beef with salt and pepper and dredge in the flour; shake off any excess flour. Add half of the meat to the casserole and cook over moderately high heat unti...

View full recipe at SpringPad


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