SCOTTISH BEEF STEW
Make and share this Scottish Beef Stew recipe from Food.com.
Provided by djmastermum
Categories Stew
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a pan.
- Add chopped beef and onions and cook until browned.
- Lower hear and add flour (sprinkled) over beef and stir through.
- Add water, stir.
- Add tomato paste and peas.
- Add garlic, vegetables, herbs, lentils or barley, oats and salt. Stir well.
- All should be covered with water, add more if not.
- Simmer covered over low heat 2 - 3 hours. Stir occasionally and add more water if needed.
- TO SERVE.
- Slice or chop raw spinach, place a generous serve in bottom of each individual bowl,
- Ladle hot stew over. Stew will lightly cook the spinach.
Nutrition Facts : Calories 496.1, Fat 25.1, SaturatedFat 8.9, Cholesterol 27.3, Sodium 341.4, Carbohydrate 56.5, Fiber 12.3, Sugar 10.7, Protein 14.9
SCOTTISH STEW AND DOUGHBOYS
This is full of flavour and the whole family loves this meal. Comfort cooking. This recipe was passed down from my Nana.
Provided by bevs kitchen
Categories Stew
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Chop up beef; roll into seasoned flour.
- Place into a hot oiled pan to brown (Will go crusty on the base. Do not worry).
- Add the chopped onion, carrots, and turnips. Cook on medium until softened.
- Dissolve beef bouillon cubes in about 3/4 pint of water.
- Pour mixture into stew.
- Season with salt and pepper.
- Slow cook on low heat until beef is tender, approximately 1-1/2 to 2 hours.
- Stir often and keep the gravy level up by adding water.
- DOUGHBOYS:.
- Blend flour and suet together.
- Mix in a little water at a time to make a dough.
- Roll into balls and place on top of gravy about 15 to 20 minutes from end of cooking.
- Make sure there is enough gravy as they soak up the liquid.
- Best cooked with lid on pan.
- When ready they are light and fluffy about double the size.
- To serve, take out doughboys and thicken the gravy if required with gravy thickener or a little cornflour mixed with water.
- I like to cook the stew in the morning, switch it off and reheat when making the doughboys for our evening meal; always tastes much better.
SCOTTISH STOVIES
Adapt our take on this traditional Scottish stew to your liking. Try it with a leftover roast, sausage, minced beef or corned beef. Serve with oatcakes or crusty bread
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h50m
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Heat the lard or butter in a medium sized saucepan. Add the onion and fry for 10 mins over a low-medium heat until softened. Add the swede, carrot and celery and fry for 5 mins.
- Stir in the meat, if using leftover roast lamb or beef, then the potatoes. Pour over the stock and season generously, bring to the boil, then turn the heat down to a simmer. Cook covered for 1 hr 30 mins or until the vegetables have softened and the potatoes have broken down completely. If you're using corned beef, add this to the pan 20 mins before the end of cooking. Serve with oatcakes, or crusty bread
Nutrition Facts : Calories 418 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 0.42 milligram of sodium
OLD-FASHIONED BEEF STEW
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams
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