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!
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
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.
Serve topped with a little fresh thyme and some freshly cut bread.
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.
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:
Slow Cooked Scottish Beef Stew
Ingredients
- 2 tbsp vegetable oil
- 1 kg (2.2 lbs) 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 (2 cups + 1 tbsp) red wine
- 2 large carrots peeled and chopped
- 2 medium potatoes peeled and chopped
- ½ small swede peeled and chopped
- 700 ml (3 cups minus 1 tbsp) beef stock water plus 2 stock cubes is fine
- 2 tbsp tomato puree paste for US
- 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 (fan).
- 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.2 tbsp vegetable oil, 1 kg (2.2 lbs) Aberdeen angus braising/stewing beef, 2 tbsp plain (all-purpose) flour, 2 large onions, 3 cloves garlic, 2 tbsp red currant jelly, 500 ml (2 cups + 1 tbsp) red wine
- 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).2 large carrots, 2 medium potatoes, 1/2 small swede, 700 ml (3 cups minus 1 tbsp) beef stock, 2 tbsp tomato puree, 1 tbsp Worcestershire sauce, 4 bay leaves, 2 tsp dark brown sugar, ¾ tsp salt, ¾ tsp crushed black pepper
- Serve topped with a little fresh thyme and some freshly cut bread.fresh thyme sprigs, chunks of fresh bread
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was first published in January 2016. Updated in December 2019 with new photos, tips and video.
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This is my kind of bowl food at this time of year, I love this comfort food.
Dear Nicky,
Whoooaaaa! Now this is a Scotch stew with tang and complexity like an intricate beautiful tartan. Put extra gatlic and a new A1 Chile Garlic sauce…mouth watering. Never thought to put jam in stew, but it is the crowning glory with the red wine streaming through…beyond.
. Irish soda bread that has pieces of dried currants and nuts accompanying this grand stew. Cooked it stovetop in huge iron skillet covered.
This is a treat! A late Burns Supper, as all were not available on the correct night.
Thank you????
Tancie
Scotch-Irish in California
P.S. Do they celebrate Robert Tannahill the poet on a special day?
So glad you liked it Tancie!! That soda bread sounds amazing!!!
I haven’t heard of a celebration for Robert Tannahil, although I’m sure his name comes up for people who might celebrate world poet day (21st March).
Are the onions used whole?
Hi Deborah, they should be peeled and chopped. I’ve updated the recipe now – thanks for the heads up 🙂
Well hello there I have a family reunion coming up and by my last name you can tell I have some Scottish in me LOL so after the reunion I will post again and let you know if it was a hit it sure looks good and sounds good I think I’m going to have to make a sample batch before the reunion thank you for the recipe
I served your Scottish Beef Stew at our Winter Solstice Vigil this year. It was a big hit! I served it with fresh bread as you recommended and Wassail. We ate outdoors around a roaring fire (the traditional thing to do on Solstice Eve).
I made no changes to the recipe.
As I was making a triple batch in three slow cookers, I did start the vegetables, seasonings and broth in the slow cookers before preparing multiple batches of the meat, onions, garlic, jelly and red wine. After simmering I added the meat to the already warm slow cookers and cooked on high for 6 hours.
This recipe is a keeper! I printed it and have added it to my kitchen notebook.
Merry Christmas everyone.
Thanks so much for your wonderful comment Bob. You Winter Solstice Vigil sounds amazing! You transported me right there with your words.
I need to cook this again now – you’ve made my mouth water with your description!!
Swedes are usually pretty tall. I would try a rutabaga first before finding your Swede.
From Wikipedia:
Rutabaga has many national and regional names. Rutabaga is the common North American term for the plant. This comes from the old Swedish dialectal word rotabagge, from rot (root) + bagge (short, stumpy object; probably related to bag). In the U.S., the plant is also known as Swedish turnip or yellow turnip. The term swede is used instead of rutabaga in many Commonwealth Nations, including much of England, Australia, and New Zealand. The name turnip is also used in parts of Northern and Midland England, the Westcountry (particularly Cornwall), Ireland, Manitoba, Ontario and Atlantic Canada. In Wales, it is known as a turnip in English and as maip or rwden in Welsh. In Scotland, it is known as turnip, and in Scots as tumshie or neep (from Old English næp, Latin napus). Some areas of south east Scotland, such as Berwickshire and Roxburghshire, still use the term baigie, possibly a derivative of the original Swedish rutabaga. The term turnip is also used for the white turnip (Brassica rapa ssp rapa).
Can you please tell me what is a swede?
Hi Shirley, if you’re in the US, I think it’s called a rutabaga or yellow turnip.
I’m SCOTTISH and never call it swede it is a turnip !!!!
Was trying to find out what swede was thanks for info
This stew was amazing!!! We made it for the season 2 finale of Outlander:) we will be making it again and again!!
Oh my gosh I LOVE Outlander. My favourite programe!!
So glad you enjoyed the stew 🙂
On my list for Burns Night with all my Outlander Friends!!
I made this a few weeks ago and am about to make it again. I make a big casserole every week and take some to my dad to have two meals. The recipes are usually from Casserole Cooking – St. Michael Cookery Library published 1977, so it’s good to get some new inspiration. I hadn’t done beef for a while as it often seemed to be tough but your recipe came out deliciously tender.
Maureen, so lovely to hear from you! I’m so glad you like the recipe. We actually had this one for dinner tonight. I had some leftover in the freezer, so I topped with with some pastry for a quick pie.
St Michael Cooker library! I’m sure I’ve got one of those books somewhere on cake decorating. Something I’ve never learnt to do very well 🙂
This looks delicious! We did have haggis (I am one of those fans!) BUT this would have been a great alternative for Burns Night!
ha ha you are brave Charlie! Maybe I’ll try haggis again one day….