Go Back
Print

Scottish Beef Stew

Course Main Course
Prep Time 45 minutes
Cook Time 1 hour 30 minutes

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

  1. 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.

  2. 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.

  3. 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.

  4. Serve with crusty bread and a side salad.