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Scottish Recipes - Rich Beef Stew

This is a rich beef stew which will be enhanced by the Ayrshire Bacon Dumplings.

Rich Beef Stew

1 lb Stewing Steak, cubed (purchase the best quality you can afford)
A little oil for browing meat
1 large onion, sliced thinly or chopped roughly (according to taste)
4 oz smoked bacon rashers, diced
2 table spoons of oatmeal
1/4 small turnip (swede) diced
1/4 lb mushrroms, sliced
2 tablespoons tomato puree
1 Teaspoon redcurrant jelly
1 pt beef stock
5 fl oz red wine (this can be substituted by ale)

First, brown the steak on all sides in a little oil in a flameproof casserole dish. Then add the onions and cook for 2 minutes. Add the bacon and cook for 2-3 minutes.

Remove from the heat and stir in the oatmeal, then add the diced turnip and the mushrooms. Add the tomato puree and redcurrant jelly. Then pour in the stock and the wine (or ale), stirring well.

Return to the heat, bringing slowly to simmering point, cover and then cook slowly for about 1&1/2 to 2 hours until the meat is tender.

This should serve 4-6 people. However, meat is often best served "second time" and if you have less in the family, cook these amounts and freeze the leftovers. You will see what I mean when you try it second time around

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide