Slow Cooked Scottish Beef Stew Recipe

Ben Carraoli

Slow Cooked Scottish Beef Stew Recipe

I absolutely love making this Slow Cooked Scottish Beef Stew. 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.

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Total Time 4 10

Servings: 6

Ingredients Method Notes

Ingredients

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

Method

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.
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.
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.

Notes

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.