If you’ve never heard of Robert Burns, you’ll no doubt have heard one of his most famous works – Auld Lang Syne. That wonderful tune we (probably slightly drunkenly) sing to say farewell to the previous year as we bring in the new year. Originally created as a poem, it wasn’t turned into a song until after his death in 1796.
Burns night or Burns supper itself first became a thing 5 years after his death, with the gathering of 9 of his friends who got together to celebrate his life and works over a feast of haggis and whiskey. Ok, I’m not 100% sure about the haggis and whiskey thing – but that’s what I’ve heard anyway! Auld Lang Syne and Burns night are now well known the world over, and to celebrate, I’m bringing you this yummy Scottish beef stew.
I’d love to have done something haggis related, but to be perfectly honest I can’t stand the stuff (sorry to all those die-hard haggis fans).
So here we have it, my favourite Scottish recipe – cook it in the oven or even in the slow cooker, and make plenty!
I like to make a huge batch, then serve half up as a stew, and then save the other half as a pie filling 🙂
The Scottish Beef Stew Recipe:
Slow Cooked Scottish Beef Stew
- 2 tbsp vegetable oil
- 1 kg 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 red wine
- 2 large carrots peeled and chopped
- 2 medium potatoes peeled and chopped
- 1/2 small swede peeled and chopped
- 700 ml beef stock water plus 2 stock cubes is fine
- 2 tbsp tomato puree
- 1 tbsp Worcestershire sauce
- 4 bay leaves
- 2 tsp dark brown sugar
- ¾ tsp salt
- ¾ tsp crushed black pepper
- Fresh thyme sprigs
- Chunks of fresh bread
- Preheat the oven to 160c/325f
- 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.
- Add in the carrots, potatoes, swede, stock, tomato puree, Worcestershire sauce, bay leaves, sugar, salt and pepper. Bring to a gentle boil then place a lid on and cook in the oven for 3-4 hours – stirring a couple of times during cooking (alternatively you could transfer to a slow cooker and cook on high for 5-6 hours or low for 7-8 hours).
- Serve topped with a little fresh thyme and some freshly cut bread.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.