Do Share Recipe

I absolutely love making this Slow Cooked Scottish Beef Stew Recipe. There’s something so comforting about tender chunks of beef simmered slowly with vegetables and rich flavors. Every time I make it, the aroma fills my kitchen and makes everyone gather around the table. I’ve tried it in both the slow cooker and the oven, and both ways give me melt-in-your-mouth beef with a hearty sauce.

This recipe is perfect for cozy dinners, special occasions, or even just a midweek treat. Let me show you how I make this classic Scottish dish my own. You can also enjoy similar hearty casseroles like Broccoli Cheese Casserole Recipe for a vegetarian option.

Ingredients

Here’s what I use to make the stew full of flavor and richness:

2 tbsp vegetable oil – for browning the beef perfectly
1 kg (2.2 lbs) stewing beef, chopped into bite-size chunks – I prefer Aberdeen Angus for tenderness
2 tbsp plain flour with a pinch of salt and pepper – helps thicken the stew and coat the beef
2 large onions, peeled and chopped – adds natural sweetness and depth
3 cloves garlic, peeled and crushed – enhances the savory flavor
2 tbsp red currant jelly or cranberry sauce – gives a subtle tangy sweetness
500 ml (2 cups + 1 tbsp) red wine – adds richness; I use a dry red wine
2 large carrots, peeled and chopped – for a hearty, sweet vegetable base
2 medium potatoes, peeled and chopped – adds substance and absorbs flavors
½ small swede, peeled and diced – a classic Scottish touch
500 ml beef stock – keeps the beef moist and flavors the sauce
2 tbsp tomato puree – intensifies the savory taste
1 tbsp Worcestershire sauce – for umami and depth
2 bay leaves – for a subtle aromatic note
1 tsp sugar – balances the flavors
Salt and pepper to taste – essential for seasoning

Note: Serves 6 generously.

Variations

You can tweak this stew to suit your needs:

Use coconut milk instead of wine or stock for a creamy, dairy-free version.
Swap potatoes with sweet potatoes for a naturally sweeter twist.
Add parsnips or turnips for extra earthy flavors.
Replace red currant jelly with a sugar-free berry jam for a low-sugar option.
For extra flavor, stir in a splash of whisky before serving for a true Scottish touch. If you enjoy rich soups, you might also like Buffalo Chicken Soup Recipe for another comforting dish.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 4 hours
Total Time: 4 hours 10 minutes

Equipment You Need

Slow cooker or oven-safe casserole dish – for long, gentle cooking
Wooden spoon – for stirring without damaging cookware
Sharp knife – for chopping vegetables and meat efficiently
Measuring cups and spoons – to ensure correct quantities
Cutting board – safe surface for prepping ingredients

How to Make Slow Cooked Scottish Beef Stew?

Preparing the Beef

I start by coating the beef chunks in seasoned flour. Then, I heat the vegetable oil in a casserole or pan and brown the beef all over. This locks in the juices and gives a deep flavor to the stew.

Cooking the Vegetables

Next, I add chopped onions and cook them until soft. Then, I stir in garlic, red currant jelly, and red wine, letting it simmer for a few minutes to combine the flavors beautifully.

Combining Ingredients

I add carrots, potatoes, swede, beef stock, tomato puree, Worcestershire sauce, bay leaves, sugar, salt, and pepper. I bring everything to a gentle boil, then cover and cook slowly in the oven or slow cooker until the beef is tender, usually around 3–4 hours.

Additional Tips for Making this Recipe Better

I always use fresh vegetables, never frozen, for the best texture.
Browning the beef in batches ensures a richer flavor rather than steaming it in a crowded pan.
I taste and adjust seasoning at the end to balance the sweetness from the jelly and wine.
If the sauce is too thin, I simmer uncovered for 10–15 minutes to thicken naturally.

How to Serve Slow Cooked Scottish Beef Stew?

This stew is hearty enough on its own, but I like to serve it with creamy mashed potatoes or golden roast potatoes. A sprinkle of fresh thyme on top makes it visually appealing, and a slice of crusty bread helps soak up every bit of the flavorful sauce. For a touch of color, I sometimes add a few steamed green beans or kale on the side.

Nutritional Information

Here’s a general idea of what you get per serving:

Calories: ~450 kcal – perfect for a filling meal
Protein: 35 g – thanks to the hearty beef
Carbohydrates: 30 g – mainly from vegetables
Fat: 18 g – mostly from the meat and oil

Make Ahead and Storage

Refrigerating: I let the stew cool completely, then cover it and refrigerate for up to 2 days. Reheating slowly on the stove keeps the beef tender.

Freezing: Any leftovers can be cooled, covered, and frozen. I defrost it overnight in the fridge and reheat gently, stirring often, until piping hot.

Why You’ll Love This Recipe?

I’ve tried many beef stews, but this one stands out for several reasons:

Ease of preparation: Minimal hands-on time makes it stress-free.
Rich flavor: Slow cooking develops deep, comforting flavors.
Versatility: Serve it with potatoes, bread, or even as pie filling.
Customizable: Easy to adjust ingredients for dietary needs or taste.
Perfect for any occasion: Cozy weeknight meal or special Scottish celebration.

This Slow Cooked Scottish Beef Stew is a dish I keep coming back to. It’s comforting, flavorful, and perfect for sharing with family and friends. Once you try it, you’ll understand why I make it again and again!

Ben Carraoli