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Main dish • Savoury

Fraser’s Slow-Cooked Scottish Beef Stew

Fraser Allan, Habanero Consulting Inc.
Fraser Allan

Digital Workplace Consultant

This is one of my favourite dishes. My dad always makes it for our family on Sundays around this time of year when it starts to get colder and we need those heavier dinners! It’s really tasty. You can also add Guinness to it and serve it with roast or mashed potatoes!

Slow-Cooked Scottish Beef Stew


  • 2 tablespoons vegetable oil
  • 1 kg Aberdeen angus braising/stewing beef, chopped into bite-size chunks
  • 2 tablespoons all-purpose flour mixed with a pinch of salt and pepper
  • 2 large onions, peeled and chopped
  • 3 cloves garlic, peeled and crushed
  • 2 tablespoons red currant jelly or cranberry sauce
  • 2 cups red wine
  • 2 large carrots, peeled and chopped
  • 2 medium potatoes, peeled and chopped
  • ½ small swede (rutabaga), peeled and chopped
  • 700 ml beef stock (or water plus 2 stock cubes)
  • 2 tablespoons tomato purée
  • 1 tablespoons Worcestershire sauce
  • 4 bay leaves
  • 2 teaspoons dark brown sugar
  • ¾ teaspoon salt
  • ¾ teaspoon crushed black pepper

To serve

  • Fresh thyme sprigs
  • Chunks of fresh bread


Step 1

Preheat the oven to 325°F (160°C).

Step 2

Heat the oil in a large pan. Dust the chunks of beef in the flour and fry the beef for 7 to 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.

Step 3

Add in the carrots, potatoes, swede, stock, tomato purée, 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 to 4 hours, stirring a couple of times during cooking. (Alternatively you could transfer to a slow cooker and cook on high for 5 to 6 hours or low for 7 to 8 hours.)

Step 4

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

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