SLOW COOKED SCOTTISH BEEF STEW

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SLOW COOKED SCOTTISH BEEF STEW

INGREDIENTS

2 tbsp vegetable oil
1 kg stewing beef – chopped into bite-size chunks
2 tbsp plain – all purpose flour mixed with a pinch of salt and pepper
2 large onions – peeled and chopped
3 cloves garlic – peeled and crushed
2 tbsp red currant jelly – or cranberry sauce
500 ml red wine
2 large carrots – peeled and chopped
2 medium potatoes – peeled and chopped
1/2 small turnip – peeled and chopped
700 ml beef stock – water plus 2 stock cubes is fine
2 tbsp tomato puree
1 tbsp Worcestershire sauce
4 bay leaves
2 tsp dark brown sugar
¾ tsp salt
¾ tsp crushed black pepper
Fresh thyme sprigs for garnish, optional

DIRECTIONS

1. Heat the oil in a large pan. Dust the chunks of beef in the flour and fry the beef for 7-8 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.
2. Meanwhile, add in the carrots, potatoes, turnip, stock, tomato puree, Worcestershire sauce, bay leaves, sugar, salt and pepper to the slow cooker and mix. Add beef mixture and mix. Cook on high for 5-6 hours or low for 7-8 hours).
3. Serve topped with fresh thyme.