Scottish Beef Stew | My Favourite Scottish Recipe EVER! |

I first made the small stew of the year, the annual one, in Berns It's not right for me to keep it for one more week. It's true that during a short pause, there's a lot of noise, chatter, and potato. I'm getting my oven set to 160°C or 325°F I'm going to hold two more years, just a little bit of a year, just a little bit of a year, just a little bit of a year. I've had about 1 kg or a little bit of water, a little bit of milk, and a little bit of bread. The braising Aberdeen Angus here has been taught every possible way of braising. We're going to cook it with 2 cups of common flour. a stretch of wall made of stone and wood. Add the beef to the pan and fry for seven to eight minutes until sealed. Now we're going to add two large diced onions to the pan and cook for another Five minutes until softened. Stir in three cloves of minced garlic and Cook for another minute. Next, add two tablespoons of red currant or cranberry jelly, and then we'll add 500 ml, which is about two cups and a tablespoon of red wine I'm using Shiraz for this one, but you can use any type of wine you like. This is just the one where I had 500 ml left on the shelf. Give that a stir and be sure to scrape up any bits that have stuck to the bottom. at the bottom of the pan and then let it simmer for five minutes to let the wine reduce slightly. Now we'll add in two large or three medium carrots that have been peeled and roughly chopped. We'll also add two medium potatoes and half a small swede, again, both peeled and chopped roughly. Next, add a tablespoon of Worcester sauce and two tablespoons of tomato puree. Now we're going to add 700 ml, which is about three cups, of beef stock. Last in, add four bay leaves and two teaspoons of dark brown sugar. and three quarters of a teaspoon each of salt and pepper. Stir everything together and then bring it to a boil. Now we're going to put a lid on the stew and transfer it to the oven. That's been in the oven for three to four hours now, until the beef is lovely and tender. tender, check on it a couple of times during Cook it and give it a stir. There you go, that's my Scottish beef. stew served with a pinch of fresh thyme and pieces of fresh bread. Tender, slowly cooked, pull-apart beef, this Scottish beef stew is my favorite Scottish recipe, perfect for Burns Night or any other night.