Succulent Scottish Beef & Mushroom Stew
Ingredients
- 1 kg Premium Scottish Beef, cubed (preferably chuck or brisket)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 300g chestnut mushrooms, quartered
- 2 tablespoons plain flour
- 2 tablespoons tomato purée
- 500ml beef stock (preferably homemade)
- 1 bay leaf
- A few sprigs of fresh thyme
- Salt and freshly ground black pepper, to taste
Recipe Instructions
Inspired by our recent introduction of Premium Scottish Beef from John Scott Meat Paisley, as highlighted in our blog, we're excited to share a heart-warming recipe perfect for any occasion. This Succulent Scottish Beef and Mushroom Stew, featuring our top-quality Scottish beef, encapsulates a blend of rich flavours and comforting warmth. Ideal for family dinners or a cozy night in, this recipe promises to delight your taste buds and showcase the supreme quality of our beef.
Cooking Instructions:
- Heat the olive oil in a large pan. Brown the beef cubes in batches, ensuring each piece is golden and caramelised. Set aside.
- In the same pan, add the onion and garlic, cooking until soft. Stir in the mushrooms, cooking until they begin to release their moisture.
- Sprinkle the flour over the vegetables, stirring for a minute. Blend in the tomato purée.
- Gradually pour in the beef stock, stirring continuously. Add the browned beef, bay leaf, and thyme. Season with salt and pepper.
- Bring to a boil, then reduce the heat and simmer gently for about 2 hours, or until the beef is tender and the sauce is rich and thickened.
- Adjust seasoning if needed. Serve hot with your choice of sides.