As summer slips into fall, a classic Scottish Beef Stew is sure to keep the kitchen cozy.
2 tbsp olive oil
All-purpose flour, for dredging
1kg well-marbled beef chuck, cut into 4cm pieces
2 tbsp unsalted butter
2 medium onions, cut into 1cm dice
2 carrots, cut into 1cm dice
2 celery sticks, cut into 1cm dice
170g swede/turnip, peeled and cut into 1cm dice
2 tbsp redcurrant jelly
500ml red wine
500ml beef stock
2 sprigs of thyme
1 clove of garlic, smashed
1 bay leaf
In a large casserole dish, heat a tablespoon of the olive oil until shimmering.
Spread the flour in a shallow bowl. Season the beef with salt and pepper and dredge in the flour; shake off any excess. Add half of the meat to the casserole and cook over a moderately high heat until browned on the bottom, about three minutes. Reduce the heat to moderate and cook until browned on the other side, about two minutes. With a slotted spoon, transfer the meat to a bowl. Repeat with the remaining tablespoon of oil and floured meat, browning the meat over moderate heat and transferring the meat to the bowl. Melt the butter in the casserole dish. Add the onions, carrots, celery and swede or turnip and cook over a moderately low heat, stirring occasionally, until the onion is softened, about seven minutes. Add the red currant jelly and the wine and bring to a boil over a high heat, stirring to scrape up any browned bits on the bottom of the casserole.
Add the stock and bring to a boil. Add the browned meat and any accumulated juices along with the thyme, garlic and bay leaf, and simmer. Cover and simmer over a low heat until the meat is tender, about 1½ hours. With a slotted spoon, transfer the meat to a bowl. Boil the sauce over a high heat until reduced to thicken, about 10 minutes.
Return the meat to the casserole and season. Discard the thyme sprig and bay leaf.
Ith do shàth!
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