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Updated: Apr 30
An easy to make traditional hearty Scottish beef stew from the Scottish highlands.
This is not your mom's stew! This is hearty and has rutabaga, carrots, potatoes and herbs. It has a sweet flavor profile which makes it different than other stews I have made.
Prep time: 20 minutes
Cooking time: 1.5 hours
Serves up to 10 people
You will need Red Currant Jelly for this one. Trust me...it is good!
3 pounds of Beef Chuck (cubbed) or stew meat.
4 tablespoons of gluten free flour
5 tablespoons of vegetable oil
6 cups of gluten free beef stock
4 springs of thyme
2 bay leaves
2 tablespoons of red currant jelly
2 cups of dry red wine
4 cloves of garlic (crushed)
4 carrots (chopped)
1 large Spanish onion (chopped)
1 large rutabaga (peeled and cubed)
3 yellow potatoes (peeled and cubed)
1 tablespoon of salt
1 tablespoon of pepper
4 celery stalks (chopped)
Salt and pepper to taste
Fresh Parsley for garnish
In a big plastic bag place the flour, meat and 1 tablespoon of salt and pepper each. Shake well until all the meat is coated with the flour.
In a large cast iron pot, on medium heat, add 5 tablespoons of vegetable oil.
Brown meat in batches (4 minutes each batch). Remove meat and set aside.
Add onions, celery, carrots, potatoes and rutabaga to the pot and cook for 7 minutes. Stir constantly. Add more vegetable oil if needed.
Add beef stock, red currant jelly, garlic, bay leaves, and wine. Stir well.
Add thyme and meat.
Bring to a boil, reduce heat, cover and simmer for 45 minutes.
After 45 minutes have passed, taste for salt and pepper. Add as needed.
Allow to simmer cover for another 45 minutes.
Skim off the fat/grease accumulation from the top.
Serve, garnish with fresh parsley, and enjoy!!!