"HYGGE LIFESTLYE" SLOW COOKED SCOTTISH BEEF STEW

★★★★★ 5 from 1 reviews

•  PREP TIME: 10 MINUTES
•  COOK TIME: 4 HOURS
•  TOTAL TIME: 4 HOURS 10 MINUTES

​DESCRIPTION
If you’ve never heard of Robert Burns, you’ll no doubt have heard one of his most famous works – Auld Lang Syne. That wonderful tune we (probably slightly drunkenly) sing to say farewell to the previous year as we bring in the New Year. Originally created as a poem, it wasn’t turned into a song until after his death in 1796.

Burns night or Burns supper itself first became a thing 5 years after his death, with the gathering of 9 of his friends who got together to celebrate his life and works over a feast of haggis and whiskey. Ok, I’m not 100% sure about the haggis and whiskey thing – but that’s what I’ve heard anyway!
Auld Lang Syne and Burns night are now well known the world over, and to celebrate 2021 and “Hygge Lifestyle” this is a great recipe! 
So here we have it – cook it in the oven or even in the slow cooker, and make plenty! You can make a huge batch, then serve half up as a stew, and then save the other half as a pie filling!
 
Fall apart beef cooked in the oven or the slow cooker - this Scottish beef stew is perfect for cold night - or any other night with friends around the table! 
Recipe type: dinner
Serves: 6-8 servings

Ingredients

• 2 tbsp. vegetable oil
  
• 2 ¼ lbs angus braising/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 current jelly (or cranberry sauce)
  
• 2 cups red wine
  
• 2 large carrots, peeled and chopped
  
• 2 medium potatoes, peeled and chopped
  
• Half a small turnip, peeled and chopped
  
• 3 cups beef stock 
  
• 2 tbsp tomato puree
  
• 1 tbsp Worcestershire sauce
  
• 4 bay leaves
  
• 2 tsp dark brown sugar
  
• ¾ tsp salt
  
• ¾ tsp crushed black pepper
  
• To serve:
  
• Fresh thyme sprigs
  

Instructions

1. Preheat the oven to 325f
   
2. 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.
   
3. Add in the carrots, potatoes, swede, stock, tomato puree, Worcestershire sauce, bay leaves, sugar, salt and pepper. Bring to a gentle boil then place a lid on and cook in the oven for 3-4 hours – stirring a couple of times during cooking (alternatively you could transfer to a slow cooker and cook on high for 5-6 hours or low for 7-8 hours).
   
4. Serve topped with a little fresh thyme ​