I've read through many a Scottish beef stew recipe, and what seems to differentiate this dish from American beef stew is the addition of currant jelly and use of rutabagas or turnips instead of potatoes. This is my rendition, which also includes mushrooms, Worcestershire sauce and a little tomato paste. Really delicious!
INGREDIENTS:
2-4 tbsp. vegetable or olive oil
All purpose flour (for dredging)
Salt & pepper
2 1/2 lbs. boneless beef chuck, cut into 1 1/2" pieces
2 tbsp. unsalted butter
2 medium onions, chopped
3 cloves garlic, finely chopped
3 carrots, cut into 1/2" dice
2 celery ribs, cut into 1/2" dice
1 small rutabaga or turnip, peeled and cut into 1/2" dice
8 oz. crimini or button mushrooms, halved
2 cups dry red wine
2 cups low sodium beef broth
2 tbsp. red currant jelly
1 tbsp. Worcestershire sauce
2 tbsp. tomato paste
3 bay leaves
3-4 sprigs fresh thyme
4-5 sprigs fresh flat-leaf parsley
1. Place the diced beef out on a platter or baking sheet; season generously with salt and pepper, then dredge with flour until covered on all sides (you can also place the seasoned beef into a Ziploc bag and toss with flour to coat).
2. Heat the vegetable oil in a heavy cast iron pan or Dutch oven over medium high heat; add the beef in a single layer and brown on all sides (cook the beef in batches, as needed); remove the browned beef to a bowl or platter and set aside.
3. Melt the butter to the same pan; add the onions, garlic, carrots, celery and mushrooms. Cook, stirring occasionally, until the onion has softened.
4. Add the red wine and bring to a boil over high heat. Add the beef stock and bring to a boil; add the browned beef, red currant jelly, Worcestershire sauce, tomato paste, bay leaves, thyme sprigs, and parsley sprigs and bring up to a simmer; cover and simmer over low heat until the meat is tender, about 1 1/2 to 2 hours.
5. Taste and re-season with salt and/or pepper as needed.
6. Ladle the stew into serving bowls and garnish with chopped fresh parsley, if desired.
Beef seasoned with salt and pepper, then coated with flour.
Beef broth and red wine.
Brown the beef in batches.
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