I can’t believe we’re already on to the third week in January and the next course in our Burns Supper in honor of Robert Burns, Scotland’s favorite poet, on January 25th.
For this course, we’re serving a traditional Scottish Beef Stew that uses leftover cooked beef and rutabagas as well as potatoes. Once this dish is served, it would be a perfect time to lift a glass with a wee dram of your favorite whiskey and give a toast to Robert Burns. Slàinte mhath! (Cheers!)
Scottish Beef Stew
Ingredients
- 2 Tablespoons salted butter
- 1 Vidalia onion finely chopped
- 1/2 rutabaga peeled and cut into 1" cubes
- 2 large carrots peeled and cut into 1" cubes
- 1 celery stalk washed and finely chopped
- 1 1/2 pounds roast beef cubed
- 1 1/2 pounds gold potatoes peeled and cut into 2" cubes
- 2 1/2 cups beef stock
- crusty bread to serve with stew
Instructions
-
In a large stockpot, heat the butter. Once melted, add the onion and sauce over a low-medium heat until softened and it beings to brown.
-
Stir in the rutabaga, carrots, and celery. Stir and cook for 10 minutes, until the veggies begin to soften. Add the meat to the stockpot. Then stir in the potatoes and the beef stock. Season with salt and pepper.
-
Bring to a boil and turn down the heat to a simmer. C over and cook for 1 hour and 30 minutes, until the vegetables and potatoes are cooked through.
-
Serve with crusty bread and a side salad.
