Cozy Slow Cooker Scottish Beef Stew

closeup up bowl of Scottish Beef Stew with a slice of bread resting in it and the rest of the loaf visible in the background.

Cozy Slow Cooker Scottish Beef Stew

Slow Cooker Scottish Beef Stew is hearty, fall-apart tender and braised in a fragrant herb broth that is succulently delicious. An easy, hearty meal for brisk fall days or snowy winter nights.

Prep Time10

Cook Time4

Total Time4 10

Servings: to 6 servings

Calories: 348kcal

Author: Stephanie Wilson

Ingredients

2 tablespoons vegetable oil
flour for dredging about 2 tablespoons
2 to 2-½ well-marbled boneless beef chuck cut into 1 ½-inch pieces
salt and freshly ground pepper to taste
2 cups red wine
2 tablespoons red currant jelly
3 cloves garlic crushed
2 large onions chopped
3 cloves garlic crushed
2 large carrots peeled and chopped
2 celery stalks chopped
1 rutabaga or swede, peeled and chopped
1 sweet potato peeled and chopped
large russet potato peeled and chopped
3 cups beef stock
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
2 fresh thyme sprigs
1 bay leaf

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Instructions

In a large zip-top bag, add flour, about 2 tablespoons, salt and pepper to taste. Then add the cubed beef, seal the bag, and shake to dust the beef.
Heat the oil in a large skillet until shimmering. Add the flour-dusted beef to the skillet and cook until brown, about 3 minutes. Lower the heat, turn the beef and continue to brown the sides; about 2 more minutes. Add the red wine and red currant jelly to the skillet, bring to a simmer, and scrape up any brown bits from the meat. Let it simmer and reduce slightly about 4 to 5 more minutes. Transfer the beef mixture to the slow cooker.
To the beef in the slow cooker, add the garlic, onions, carrots, celery, rutabaga, sweet potato and the russet potato. In a small bowl, whisk together the beef stock, Worcestershire sauce and brown sugar. Pour over the beef and vegetables, add the fresh thyme and bay leaf. Cover and cook on high for 5-6 hours or low for 7-8 hours.
Discard the bay leaf and thyme sprigs. Ladle into bowls and serve with crusty bread.

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