Scottish Beef Stew

Irish Stew
Aye laddie, Scott's stew...

Scottish stew is traditionally made with root vegetables and lamb or mutton, but also commonly with beef. As in all traditional folk dishes, the exact recipe is not consistent from time to time, or place to place. Basic ingredients include lamb, or mutton (mutton is used as it comes from less tender sheep over a year old, is fattier, and has a stronger flavor, and was generally more common in the old days), as well as potatoes, onions, and parsley.

I found another version of the recipe that comes from a Scottish website run by Nickki. It sounds wonderful so I copied it in down below this recipe.

Ingredients

  • 1/4 cup vegetable oil
  • 1.5 to 2 pounds of beef, lamb, or mutton, cut into 1-inch pieces
  • Bacon? If so, 1/2 Lb should do it
  • All-purpose flour for dredging
  • 2 large garlic cloves, smashed
  • 2 Tbsp red currant or lingonberry jelly (Use this instead of 2 Tbsp of sugar, it brings in the Nordic touch.)
  • 2 cups beef stock
  • 2 cups of good red wine (Robert Mondavi Cabernet Sauvignon, oak whiskey barrel-aged)
  • 1 Tbsp dried thyme
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp tomato paste (maybe 2?)
  • 2 bay leaves (I use 5...)
  • 2 Tbsp butter
  • 1.5 to 2 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
  • 1 large onion, chopped
  • 2 cups 1/2-inch pieces peeled carrots
  • Salt and Pepper
  • 2 Tbsp chopped fresh parsley

What to do with them...

  1. Heat oil in a Dutch oven or large pot over medium-high heat. Dredge meat in flour, separate into two batches, and saute until brown on all sides, about 5 minutes. Add garlic after the second batch and saute for 1 minute. Add beef stock, red wine, tomato paste, sugar or jelly, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer for 1 hour, stirring occasionally.
  2. While the meat and stock are simmering, melt butter in another large pot over medium heat. Add potatoes, onion, and carrots. Saute vegetables until golden, about 20 minutes.
  3. Add vegetables to the stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt the pan and spoon off the fat. Transfer stew to a serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover. Bring to simmer before re-serving or serving refrigerated leftovers.)

Another, probably better version...

This recipe comes from Something Sweet, Something Savoury, a Scotland-based recipe site from Nickki. I translated the metric measurements and added potatoes and red wine. I took out the turnips Nickki calls for, but may try them at some point.

Ingredients

  • 2 tablespoons beef dripping OR 1 tablespoon butter and 1 tablespoon flavorless oil (this helps to stop the butter from burning)
  • 2 large onions, finely sliced
  • 1.5 to 2 Lbs russet potatoes, diced
  • 1.5 to 2 Lbs beef roast
  • 1 tablespoon plain (all-purpose) flour
  • Sea salt and freshly ground black pepper
  • 1 large onion, diced
  • 2 carrots, peeled and roughly chopped into equal-sized pieces
  • 2 cups good quality beef stock (I use stock pots)
  • 2 cups good red wine
  • 1/2 tablespoon Worcestershire sauce

For The Herb Dumplings:

  • 1 cup self-raising flour
  • 1/2 cup Atora suet (I use beef suet but vegetable/Crisco is also fine)
  • 1/2 tablespoon freshly chopped rosemary leaves (optional)
  • pinch of salt
  • 1 cup cold water

What to do with them...

  1. Melt one tablespoon of the beef dripping or butter and oil in a large saucepan. Add the sliced onions and potatoes and cook on low heat for 10-15 minutes, stirring often until they are soft, light golden, and translucent. Remove from the pan using a slotted spoon and transfer to a bowl.
  2. Add the flour to the beef along with a grinding of salt and pepper. Turn the heat up, add the remaining tablespoon of beef dripping or butter/oil to the pan and once it has melted, add the floured beef in two or three batches and fry until the beef has browned, stirring often so the meat doesn't catch too much on the bottom of the pan.
  3. Once the beef has browned nicely, return the beef, potatoes, and onions to the pan along with the carrots, turnips, beef stock, wine, and Worcestershire sauce. Turn the heat to low, partially cover with a lid, and simmer for 2 1/2-3 hours or until the beef is meltingly soft and tender, checking it every now and then in case you need to add more stock.
  4. About 35 minutes before the end of cooking time, make the dumplings. Place the self-raising flour, suet, rosemary, and salt in a medium mixing bowl. Add 3-4 tablespoons of water, and using your hands or a table knife, lightly mix to a dough. If it seems dry, add the remaining tablespoon of water. Once you have a dough that is slightly sticky but not too wet, flour your hands and roll the dough into little dumplings about the size of a clementine. Pop the dough balls on top of the stew, cover with a lid, and gently simmer for 25-30 minutes, or until the dumplings have risen.

Notes

  1. If you prefer plain dumplings, just leave the rosemary out. You could also swap the fresh rosemary for 1 teaspoon dried, or use thyme or parsley.
  2. This stew tastes even better the next day, so it's perfect for making in advance. Cool completely, store in an airtight Tupperware box, and keep in the fridge for up to two days. Reheat in the oven or hob until piping hot. You might need to add a little more beef stock if it seems a little dry.
  3. If you're planning to make this stew in advance, I wouldn't recommend making the dumplings until you are planning to serve - dumplings are best eaten fresh.