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    Home > Slow Cooked

    Slow Cooked Scottish Beef Stew

    Published: Dec 9, 2019 · Modified: Oct 26, 2020 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe
    Hands holding a bowl of beef stew

    Fall-apart beef cooked in the oven or the slow cooker - this Scottish beef stew is my favourite Scottish recipe and perfect for Burns night!Hands around a bowl of Scottish beef stew. A spoonful being taken,

    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 whisky. Ok, I'm not 100% sure about the haggis and whisky 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!

    So how to do we make it?

    Dust chunks of beef in flour and fry  in oil in a casserole pan until golden brown all over. Add chopped onions and cook for a further 5 minutes, then  stir in the garlic, red currant jelly, and red wine and simmer for 5 minutes

    6 image collage showing initial process steps for making scottish beef stew

    Add in the carrots, potatoes, swede, stock, tomato puree, Worcestershire sauce, bay leaves, sugar, salt and pepper. Bring to the boil then place a lid on and cook in the oven for 3-4 hours until the beef is lovely and tender.
    6 image collage showing final process steps for making scottish beef stew

    Serve topped with a little fresh thyme and some freshly cut bread.

    Large white pan filled with Scottish beef stew on a light background. Bread and fresh herbs also in scene.

    I like to make a huge batch, then serve half up as a stew, and then save the other half as a pie filling 🙂

    Can I make it ahead?

    Yes! you can make this stew, then cool, cover and refrigerate for up to two days. Reheat in a pan until piping hot throughout.

    Can I freeze it?

    Yes, any leftovers of this stew can be cooled, covered and frozen. Then defrosted overnight in the refrigerator and reheated in a pan (stirring often) or microwave until piping hot throughout.

    Best type of beef for Scottish Beef Stew:

    • Chuck steak (braising steak) – comes from the forequarter- Consisting of parts of the neck, shoulder blade, and upper arm.
      • It’s a tough but very flavorful cut of meat. It has a lot of connective tissue, which needs long slow cooking to break down and become tender. Cut into bite-size chunks, or you can use bigger chunks and shred the beef into strips.
    • Silverside (bottom round) – comes from the hindquarter – just above the back leg
      • It’s a leaner, inexpensive cut of meat with little marbling. The lack of fat means it doesn’t have as much flavour as chuck steak, so make sure you use good quality stock (as well as the wine) to cook it in. It’s good for slow cooking, but must be cooked with moisture/liquid so doesn’t dry out and become tough.

    Bowl of Scottish beef stew with a spoon in it. Bread in the background.

    What to serve with Scottish Beef Stew:

    I like to serve mine with creamy mashed potatoes or crispy roast potatoes and some greens - such as steamed kale or green beans.

    More stew or casserole recipes:

    • Beef and Guinness Stew with Crispy Onions
    • African Chicken and Peanut Stew
    • Rich and Comforting Beef Bourguignon
    • Creamy Chicken and Mushroom One Pan Casserole
    • Slow-Cooked Hungarian Beef Goulash
    • Slow Cooked Steak Diane Casserole
    • Creamy Slow Cooked Pork Casserole

     The Scottish Beef Stew Video:

    More braising beef recipes:

    • Beef Massaman Curry
    • Big Batch Chinese Beef
    • Big Batch Beef Ragu with Pasta
    • Healthier Slow Cooked Spicy Beef Curry
    • Rich and Tasty Slow-Cooked Steak Pie
    • Slow Cooked SUMMER Beef Casserole

     The Scottish Beef Stew Recipe:

    Scottish Beef Stew - cooked in the oven or crockpot. Perfect for Burns night!

    Slow Cooked Scottish Beef Stew

    By: Nicky Corbishley
    Fall apart beef cooked in the oven or the slow cooker - this Scottish beef stew is perfect for Burns night - or any other night!
    4.97 from 29 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 4 hrs
    Total Time 4 hrs 10 mins
    Course Dinner
    Cuisine Scottish
    Servings 6 servings
    Calories 548 kcal

    Ingredients
     

    • 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
    • ½ 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

    To serve:

    • Fresh thyme sprigs
    • Chunks of fresh bread

    INSTRUCTIONS
     

    • 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.

    Video

    ✎ Notes

    The nutritional information provided does not include the bread.

    Nutrition

    Calories: 548kcalCarbohydrates: 28gProtein: 50gFat: 17gSaturated Fat: 8gCholesterol: 130mgSodium: 639mgPotassium: 1155mgFiber: 3gSugar: 8gVitamin A: 3425IUVitamin C: 14mgCalcium: 68mgIron: 7.7mg
    Keywords autumn, bowl food, Burns Night, Family Meal, How to make a beef stew, Stew
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    This recipe was first published in January 2016. Updated in December 2019 with new photos, tips and video.

    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.

     

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
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    Reader Interactions

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    1. Ralph says

      March 06, 2023 at 2:45 pm

      5 stars
      A very very flavourful stew. I use ox cheek and the long slow cooking is perfect for this cut. I’ve made it several times for many friends and family, and it’s a winner with them all. Thanks for posting it.

      Reply
    2. Sarah says

      January 28, 2023 at 12:15 pm

      5 stars
      If I could give 10 stars I would! The gravy of this stew is divine! I also made left overs into a pie. Delicious!!

      Reply
    3. Shirley Pickering says

      November 23, 2022 at 2:52 pm

      5 stars
      This stew is certainly lovely but nothing about it is Scottish. I’m from Edinburgh and eat stew and steak pie very frequently (staple diet). What gives you the idea this is a traditional Scottish recipe?

      Reply
    4. Heather says

      October 13, 2022 at 4:02 am

      5 stars
      Amazing!!! This stew has a very bold, distinct, flavor I've never had before. I felt like it took a while to make but it was my first time so it'll probably go faster next time. But it was totally worth the wait!! It is absolutely delicious!!!

      Reply
    5. Beth W says

      October 04, 2022 at 9:37 pm

      My family absolutely loves this stew - thank you!

      Reply
    6. Linda says

      March 24, 2022 at 4:57 pm

      I plan to make this.
      What type of red wine would you recommend?

      Reply
    7. Jovith says

      March 19, 2022 at 3:03 am

      5 stars
      My family loves the recipe

      Reply
    8. B procter says

      February 27, 2022 at 7:33 pm

      5 stars
      Beef stew was amazing had to stop myself from keep going into the kitchen to get more

      Reply
    9. Debbie says

      February 21, 2022 at 12:26 pm

      Hi Nicky what fan temperature would I cook this on. Thanks

      Reply
    10. Sarah Payette says

      November 13, 2021 at 6:53 pm

      5 stars
      Best stew ever!

      Reply
    11. Mickey says

      November 02, 2021 at 2:43 am

      5 stars
      I LOVED this recipe. I've made it twice now, and have tossed in additional veggies (I like to add mushrooms and celery and if I have any, tomato bits), and it's clear this is going to be a winner every time. Suitable for both company and people who need amazing comfort food. a nice crusty bread is always a great addition to the side.

      Reply
    12. Lainey says

      October 30, 2021 at 10:26 am

      5 stars
      Maybe not for Burns Night, cos we love haggis, and eat it often, but will probably make this delicious stew for St Andrews Day Dinner.
      I really love making and eating this.

      Reply
    13. Sandy says

      October 03, 2021 at 3:56 pm

      5 stars
      Absolutely delicious!!! Everyone in my family loved it!

      Reply
    14. Arlene pearson says

      May 26, 2021 at 12:35 pm

      Do you have recipe books

      Reply
    15. Gaynor Clayton says

      February 21, 2021 at 5:20 pm

      5 stars
      Gorgeous, that's all I can say.

      Reply
    « Older Comments

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