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Scottish Beef Stew

Perfect on winter days, this warming stew is made using the finest Aberdeen Angus Beef.  Rich, meaty, tangy and enriched with red wine this is comfort food at its best.

I’ve used diced steak from Aberdeen Angus cattle which are grass fed for, quality, flavour and texture and rich omega 3 & 4.  For the most tender and succulent stew it is worth seeking out well marbled beef.

I chose to cook my stew on the stove in my creuset rather than in a slow cooker because then I have to give it more attention.  Browning the meat is a very important step as it improves the flavours and seals all the juices to prevent the meat from drying out.

I especially recommend making this when you or someone you love are sick/sad/depressed/having a bad day.  As soon as your whole home starts smelling of beef stew enriched with red wine your problems won’t seem so insurmountable after all.



Turnip, celery, carrot

Serves 4


Olive oil

Flour for dredging

450g Diced beef

2 tbsp unsalted butter

1 clove garlic finely chopped

1 large red onion, diced

2 carrots, diced

2 celery sticks, diced

150g turnip, diced

400ml red wine

500ml beef stock

2 bay leaves

Salt and pepper



Aberdeen Angus Beef

Preparation Method:

  1. In a creuset dish or large casserole dish, heat a tablespoon of olive oil. Spread the flour in a bowl.  Season the beef with pepper and salt and dredge in the flour.
  2. Add half the meat to the creuset/casserole dish and cook over a moderate heat until browned on the bottom.  Cook on the other side.  With a slotted spoon transfer the meat to a bowl.  Repeat with the remaining floured meat.
  3. Melt the butter in the creuset dish.  Add the onions, carrots, celery and turnip and cook over a moderate heat for approx 7 minutes, stirring occasionally, until the onion is softened.
  4. Add the wine and bring to a boil over a high heat stirring to scrape up any browned bits on the bottom of the stew.  Add the stock and bring to a boil.
  5. Add the browned meat, garlic, bay leaves and simmer.
  6. Cover and simmer until the meat is tender for approx 1 1/2 hours.
  7. With a slotted spoon, transfer the meat to a bowl.  Boil the sauce over a high heat until reduced to thicken, approx 10 minutes.
  8. Return the meat to the stew and season.  Discard the bay leaves and serve with mashed swede.