Traditional Scottish beef stew made with Aberdeen Angus beef, root vegetables, red wine, and rich beef stock. This slow-cooked recipe is perfect for winter meals, batch cooking, and hearty family dinners. Tender beef and vegetables simmered in a flavorful sauce for hours in the oven or slow cooker. Ideal for cozy comfort food, easy meal prep, and warming one-pot dishes.

A hearty and comforting dish made with tender Aberdeen Angus beef, root vegetables, red wine, and rich stock. This slow-cooked classic is perfect for cold days and traditional family meals.

Table of Contents

Ingredients

For the Stew:

2 tbsp vegetable oil
1 kg (2.2 lbs) Aberdeen Angus braising or stewing beef, cut into bite-sized pieces
2 tbsp plain (all-purpose) flour, mixed with a pinch of salt and pepper
2 large onions, peeled and chopped
3 garlic cloves, peeled and crushed
2 tbsp red currant jelly (or cranberry sauce)
500 ml (about 2 cups + 1 tbsp) red wine
2 large carrots, peeled and chopped
2 medium potatoes, peeled and chopped
½ small swede (rutabaga), peeled and chopped
700 ml (about 3 cups minus 1 tbsp) beef stock (water + 2 beef stock cubes is fine)
2 tbsp tomato puree (tomato paste)
1 tbsp Worcestershire sauce
4 bay leaves
2 tsp dark brown sugar
¾ tsp salt
¾ tsp freshly ground black pepper

To Serve:

Fresh thyme sprigs
Crusty bread or rolls

Instructions

Preheat the oven to 160°C (325°F), fan-assisted.
Brown the beef: Heat the oil in a large oven-safe pot or Dutch oven. Toss the beef in seasoned flour, then fry over medium-high heat for 7–8 minutes until browned on all sides.
Add aromatics: Stir in the chopped onions and cook for another 5 minutes. Add the crushed garlic and cook for 1 minute.
Deglaze and reduce: Stir in the red currant jelly and pour in the red wine. Let it simmer for 5 minutes to reduce slightly.
Combine remaining ingredients: Add the chopped carrots, potatoes, and swede. Pour in the beef stock, then stir in the tomato puree, Worcestershire sauce, bay leaves, sugar, salt, and pepper.
Slow cook: Bring the mixture to a gentle boil, cover with a lid, and transfer to the oven. Cook for 3–4 hours, stirring once or twice during cooking, until the beef is tender and the sauce thickens. Slow cooker option: Transfer to a slow cooker and cook on high for 5–6 hours or low for 7–8 hours.
Serve: Ladle into bowls and top with fresh thyme. Serve with chunks of crusty bread for dipping.

Tips

Use a heavy-based oven-safe pot like a Dutch oven for even cooking.
For extra richness, sear the meat in batches to avoid overcrowding.
Skim off any excess fat on the surface during the last hour of cooking if needed.
Add a splash of balsamic vinegar at the end to deepen the flavor (optional).

Variations and Substitutions

No red wine? Replace with extra beef stock and 1 tbsp balsamic vinegar.
Vegetables: Swap swede for parsnips or turnips if preferred.
Beef cuts: Chuck roast or stewing steak works well if Angus isn’t available.
Gluten-free: Use gluten-free flour for dusting the meat and ensure the stock and Worcestershire sauce are gluten-free.

FAQs

Can I freeze this stew?
Yes. Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat thoroughly.

Can I make it the day before?
Definitely. The flavors deepen overnight. Reheat gently on the stovetop or in the oven.

Can I make this without wine?
Yes, substitute the red wine with extra stock and a tablespoon of balsamic or red wine vinegar for depth.

Serving Suggestions

Serve with mashed potatoes, buttered new potatoes, or creamy polenta.
Crusty bread, oatcakes, or Yorkshire puddings make perfect sides.
A simple green vegetable like kale, cabbage, or peas pairs well for balance.

Why You’ll Love This Recipe

Classic Scottish comfort food with deep, rich flavors.
Tender beef and hearty vegetables in every bite.
Ideal for meal prep and batch cooking.
Customizable and freezer-friendly.