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)
100g MA’s Scottish Stew Roux
In a casserole pan heat ½ the butter and brown the onions. Remove and put aside.
Add remaining butter to the pan and in small batches, cook the beef chunks until just brown. Put aside with the onion.
Add water into the pan and mix with the browned bits and dripping. Add the roux and the wine (Optional) and mix well.
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.