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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!
    4.96 from 25 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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    1. Dan Webber says

      February 18, 2021 at 6:50 am

      5 stars
      Wow! That stew made my mouth tingle. I was attracted to this recipe because of the jelly cranberries. My wife loves jelly cranberries! I followed the recipe pretty close but did change a few things, mostly cuz l didn’t have that on hand. (No unnecessary going to the store during Covid) Didn’t have Swedes so I used fresh turnips. Didn’t have bone broth but did have a pint jar of home made roasted brown bone broth. Deluded that 2:1 (2 h2o: 1 bbb). And I used an arm roast. Also 1 bottle of Costco Cab Sav, 2 cups for the stew 1 cup for the cook! Great recipe!
      Dan

      Reply
    2. Peter De Smidt says

      February 14, 2021 at 8:58 pm

      5 stars
      My wife made this today. It was outstanding!

      Reply
    3. Simon Dickinson says

      February 14, 2021 at 2:40 pm

      5 stars
      A wonderful dish ! Made it a couple of weeks ago and it was just soo flavoursome. I think the redcurrant jelly just gives it something to really lift the depth.

      Reply
    4. Mike Smith says

      January 27, 2021 at 6:43 pm

      5 stars
      Excellent. It is necessary to check every half hour for the mixture drying out if you are experimenting with half quantities.

      Reply
    5. Barbara Waters says

      October 29, 2020 at 6:58 pm

      5 stars
      Absolutely gorgeous!

      Reply
    6. Christine Atherton says

      August 28, 2020 at 8:17 pm

      I am Scottish and in no way this is how me mother made stew.No wine no red currant jam or jelly no oven it was all cooked in a pot on the stove,I dont know where you got the idea this was Scottish stew.Oh and a turnip is called nip or nips or tumshie.Geesh.

      Reply
      • Simon Dickinson says

        February 14, 2021 at 2:42 pm

        I think its just a name she's called it. Probably because it has the swede cooked in it.

        Reply
    7. Jane Wilcox says

      January 03, 2020 at 7:05 am

      I would love to try this but being a "Yank", what may I ask is a swede, much less a small one? You don't show a picture so I have to guess: a parsnip, a turnip, rutabaga? Something else?

      Reply
      • Monica says

        January 29, 2020 at 5:17 pm

        Swedes are what Brits call rutabagas!

        Reply
        • Jane Wilcox says

          February 06, 2020 at 2:48 am

          Thanks, all I could picture was a tall thin blonde haired guy!

    8. Jay Bee says

      December 29, 2019 at 9:57 am

      5 stars
      Here in Cyprus, a massive amount of meat is eaten, usually BBQ.
      This recipe though, is superb and I will be recommending it to my Cypriot
      friends.(adapted to use the clay ovens we all have !)

      Reply
    9. Lisa says

      December 26, 2019 at 9:06 pm

      5 stars
      Really tasty Beef Stew, the best one ive found to date for my slow cooker. Will definitely be making again. Thankyou

      Reply
    10. Leah says

      December 10, 2019 at 1:42 pm

      Hello! I want to give this a try in my Instant Pot (on the pressure cooker setting, as the slow cooker isn't quite up to scratch). Any suggestions for an alternative to the red wine, since pressure cooking alcohol is a Very Bad Idea? Thanks!

      Reply
      • Nicky Corbishley says

        December 12, 2019 at 8:50 am

        Sorry Leah, I don't have an instant pot, so can't off any advice. My friend Bintu as lots of instant pot recipes - she has a beef stew one here: https://recipesfromapantry.com/instant-pot-beef-stew/ Hope that helps.

        Reply
    11. Jackie says

      December 09, 2019 at 7:27 pm

      5 stars
      Fabulous, absolutely love all the recipes I've tried 🙂

      Reply
    12. Daniel M Muir says

      December 09, 2019 at 4:54 pm

      5 stars
      Is it as good as my mothers was? I like Parsnips in my beef stew and on Burns Night I like to wash it down with a dram. Have you ever tried it with oatcakes? But a Scottish stew without a generous portion of root vegetables? That would mage my toes curl.

      Reply
    13. Barbara Moores says

      May 27, 2019 at 8:06 am

      Just as Nick says. It's absolutely gorgeous

      Reply
    14. Julie Hendry says

      January 01, 2019 at 1:30 pm

      5 stars
      Used to make Hogmanay steak pie - my very picky 80yo ma loved it. We used 1.3kg of beef, no veg. Three of us ate it all 😮

      Reply
    15. Barbara Erskine says

      November 30, 2018 at 6:47 pm

      5 stars
      Our Jersey Village, Texas, USA, book club recently read and discussed, "Outlander". Our host made your Scottish Stew recipe. My sister makes a great stew, I make a great stew, but THIS stew recipe was by far the BEST I HAVE EVER TASTED!

      Reply
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