Scottish Beef Stew


2 tbs unsalted butter

300g boneless beef cubes

2 medium onions sliced

200g carrots, cubed or sliced

400g potato cubed

2 celery stalks, diced

100ml dry red wine (optional)

500ml water

100g MA’s Scottish Stew Roux

50g flour

Step 1

In a casserole pan heat ½ the butter and brown the onions. Remove and put aside.

Step 2

Add remaining butter to the pan and in small batches, cook the beef chunks until just brown. Put aside with the onion. 

Step 3

Add water into the pan and mix with the browned bits and dripping. Add the roux and the wine (Optional) and mix well.

Step 4

Return the onion and the beef to the pan and the vegetables. Bring to a simmer. Cover the pan and cook for around 1 ½ to 2 hours until meat is soft. Stir occasionally and if the mixture is too dry/thick, add additional water.