This traditional Scottish beef stew is a true comfort classic — rich, hearty, and deeply flavorful.
Made with tender Aberdeen Angus beef, a medley of root vegetables, red wine, and a robust beef stock, it’s the kind of dish that fills your kitchen with warmth and your table with satisfaction.
Perfect for cold winter days or a cozy family dinner, this slow-cooked meal transforms simple ingredients into a deeply savory one-pot wonder.
Why You’ll Love This Recipe
- 🥩 Traditional & Authentic – Made with classic Scottish ingredients like Aberdeen Angus beef and root vegetables.
- 🍷 Rich, Deep Flavor – Red wine and beef stock create a sauce that’s complex and comforting.
- 🍲 Perfect for Batch Cooking – Makes generous portions that freeze and reheat beautifully.
- ❄️ Ideal Winter Comfort Food – Slow-cooked warmth in every spoonful.
- 👩🍳 Flexible Cooking Options – Can be made in the oven or slow cooker.
Tools You’ll Need
- Large oven-safe pot or Dutch oven (heavy-based preferred)
- Wooden spoon or spatula
- Sharp knife and chopping board
- Measuring cups and spoons
- Tongs (for browning the meat)
- Slow cooker (optional)
Ingredients
For the Stew
- 2 tbsp vegetable oil
- 1 kg (2.2 lbs) Aberdeen Angus braising or stewing beef, cut into bite-sized pieces
- 2 tbsp plain (all-purpose) flour, mixed with a pinch of salt and pepper
- 2 large onions, peeled and chopped
- 3 garlic cloves, peeled and crushed
- 2 tbsp red currant jelly (or cranberry sauce)
- 500 ml (about 2 cups + 1 tbsp) red wine
- 2 large carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- ½ small swede (rutabaga), peeled and chopped
- 700 ml (about 3 cups minus 1 tbsp) beef stock (or water + 2 beef stock cubes)
- 2 tbsp tomato puree (tomato paste)
- 1 tbsp Worcestershire sauce
- 4 bay leaves
- 2 tsp dark brown sugar
- ¾ tsp salt
- ¾ tsp freshly ground black pepper
To Serve
- Fresh thyme sprigs
- Crusty bread or rolls
Instructions
- Preheat the Oven
Preheat your oven to 160°C (325°F), fan-assisted. This slow and gentle temperature ensures the beef becomes meltingly tender. - Prepare and Brown the Beef
Pat the beef dry with paper towels to help it brown properly. Toss it in the seasoned flour mixture.
Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Working in batches, add the beef and brown it on all sides for 7–8 minutes. Remove the browned pieces and set them aside. Avoid overcrowding — this helps achieve that deep, caramelized flavor. - Add the Aromatics
In the same pot, reduce the heat slightly and add the chopped onions. Sauté for about 5 minutes, scraping up any browned bits from the bottom. Add the crushed garlic and cook for 1 minute until fragrant. - Deglaze and Build Flavor
Stir in the red currant jelly, allowing it to melt into the onions. Pour in the red wine and bring to a gentle simmer for 5 minutes. This will lift all those flavorful bits from the pan and begin reducing the wine slightly. - Add the Vegetables and Seasonings
Add the chopped carrots, potatoes, and swede. Pour in the beef stock and stir in the tomato puree, Worcestershire sauce, bay leaves, dark brown sugar, salt, and pepper. Return the browned beef to the pot and mix well. - Slow Cook to Perfection
Bring everything just to a gentle boil. Cover with a tight-fitting lid and transfer to the preheated oven.
Let it cook slowly for 3–4 hours, stirring once or twice during the process. The beef should become fork-tender and the sauce thick and rich. Slow Cooker Method:
Transfer everything to your slow cooker instead. Cook on high for 5–6 hours or low for 7–8 hours, until the beef is tender. - Finishing Touches and Serving
If you notice any excess fat on the surface, skim it off during the last hour of cooking. Taste and adjust seasoning as needed.
Ladle the stew into bowls, garnish with fresh thyme, and serve with crusty bread for dipping.
Tips for the Best Beef Stew
- Use a heavy-based pot like a Dutch oven for even heat distribution.
- Sear the beef in batches to get that deep, savory crust.
- For a richer flavor, add a small splash of balsamic vinegar just before serving.
- The stew tastes even better the next day, once the flavors have had time to develop.
Variations and Substitutions
- No Red Wine? Substitute with extra beef stock and 1 tbsp balsamic vinegar.
- Different Veggies: Swap the swede for parsnips or turnips if you prefer.
- Alternate Beef Cuts: Chuck roast or stewing steak work beautifully if Angus isn’t available.
- Gluten-Free Option: Use gluten-free flour for dusting and ensure your stock and Worcestershire sauce are gluten-free.
Frequently Asked Questions
Can I freeze this stew?
Yes. Allow it to cool completely, then portion it into airtight containers. Freeze for up to 3 months. Defrost overnight in the fridge and reheat gently on the stovetop.
Can I make it ahead?
Definitely! In fact, the flavors deepen overnight. Simply store in the fridge and reheat in the oven or on the stove before serving.
Can I make it without wine?
Yes, replace the red wine with extra beef stock and a tablespoon of balsamic or red wine vinegar for added depth.
Serving Suggestions
- Serve over creamy mashed potatoes, buttered new potatoes, or fluffy polenta.
- Enjoy with crusty bread, oatcakes, or Yorkshire puddings to soak up the sauce.
- Pair with a simple green side such as steamed kale, cabbage, or peas for balance.
Conclusion
This Slow Cooked Scottish Beef Stew captures everything we love about traditional home cooking — slow-simmered beef, hearty vegetables, and a sauce so rich it clings to every bite.
Whether you make it in the oven or slow cooker, it’s a dish that warms you from the inside out.
Perfect for cozy nights, meal prep, or family gatherings, it’s truly a Scottish classic that never goes out of style.
Category: Dinner, Main Course, Comfort Food, Savory
Slow Cooked Scottish Beef Stew
Made with tender Aberdeen Angus beef, a medley of root vegetables, red wine, and a robust beef stock, it’s the kind of dish that fills your kitchen with warmth and your table with satisfaction.
Ingredients
Equipment
Method
- Preheat the Oven. Preheat your oven to 160°C (325°F), fan-assisted. This slow and gentle temperature ensures the beef becomes meltingly tender.
- Prepare and Brown the Beef. Pat the beef dry with paper towels to help it brown properly. Toss it in the seasoned flour mixture.
- Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Working in batches, add the beef and brown it on all sides for 7–8 minutes. Remove the browned pieces and set them aside. Avoid overcrowding — this helps achieve that deep, caramelized flavor.
- Add the Aromatics. In the same pot, reduce the heat slightly and add the chopped onions. Sauté for about 5 minutes, scraping up any browned bits from the bottom. Add the crushed garlic and cook for 1 minute until fragrant.
- Deglaze and Build Flavor. Stir in the red currant jelly, allowing it to melt into the onions. Pour in the red wine and bring to a gentle simmer for 5 minutes. This will lift all those flavorful bits from the pan and begin reducing the wine slightly.
- Add the Vegetables and Seasonings. Add the chopped carrots, potatoes, and swede. Pour in the beef stock and stir in the tomato puree, Worcestershire sauce, bay leaves, dark brown sugar, salt, and pepper. Return the browned beef to the pot and mix well.
- Slow Cook to Perfection. Bring everything just to a gentle boil. Cover with a tight-fitting lid and transfer to the preheated oven.
- Let it cook slowly for 3–4 hours, stirring once or twice during the process. The beef should become fork-tender and the sauce thick and rich.
- Slow Cooker Method:. Transfer everything to your slow cooker instead. Cook on high for 5–6 hours or low for 7–8 hours, until the beef is tender.
- Finishing Touches and Serving. If you notice any excess fat on the surface, skim it off during the last hour of cooking. Taste and adjust seasoning as needed.
- Ladle the stew into bowls, garnish with fresh thyme, and serve with crusty bread for dipping.
Notes
Tips for the Best Beef Stew
Use a heavy-based pot like a Dutch oven for even heat distribution.
Sear the beef in batches to get that deep, savory crust.
For a richer flavor, add a small splash of balsamic vinegar just before serving.
The stew tastes even better the next day, once the flavors have had time to develop.
Variations and Substitutions
No Red Wine? Substitute with extra beef stock and 1 tbsp balsamic vinegar.
Different Veggies: Swap the swede for parsnips or turnips if you prefer.
Alternate Beef Cuts: Chuck roast or stewing steak work beautifully if Angus isn’t available.
Gluten-Free Option: Use gluten-free flour for dusting and ensure your stock and Worcestershire sauce are gluten-free.
Hey there! I’m Steffan, the food lover and creator behind Biteblis.com. Thank you for stopping by! I hope you’ll explore, get inspired, and find something delicious to cook up at home. My mission is simple: to spread joy through food, one tasty bite at a time. For more info, visit About Us.