Slow-Cooked Scottish Beef Stew Recipe for Rich, Hearty Flavor

Fall-apart beef cooked in the oven or in a slow cooker — this Scottish beef stew is one of my favourite Scottish recipes and is perfect for Burns Night or any cosy dinner.

Nicky’s Notes

Robert Burns is best known for his poem Auld Lang Syne, which later became the song many of us sing to mark the new year. Burns Night — a supper celebrating his life and work — began a few years after his death and traditionally includes Scottish food and drink. To celebrate, this hearty beef stew makes a comforting, crowd-pleasing alternative to more traditional dishes.

I considered a haggis recipe, but to be honest it’s not my favourite. Instead this slow-cooked Scottish beef stew is my go-to: tender braised beef, root vegetables and a rich, savory sauce. It works well cooked in the oven or in a slow cooker, and it’s perfect for making in a big batch.

🧑‍🍳 Abbreviated Recipe

Full recipe with detailed steps in the recipe card below.

Lightly coat the beef pieces in seasoned flour and brown them in hot oil until well coloured. Add chopped onions and cook a few minutes more, then stir in crushed garlic, red currant jelly (or cranberry sauce) and pour in red wine. Simmer briefly to blend the flavours.

Add carrots, potatoes and swede with beef stock, tomato puree, Worcestershire sauce, bay leaves, a little brown sugar and seasoning. Bring to the boil, then cover and transfer to a low oven for 3–4 hours until the beef is meltingly tender. Alternatively, cook in a slow cooker on high for 5–6 hours or low for 7–8 hours.

Finish with a sprinkle of fresh thyme and serve with chunks of crusty bread.

I often make a large pot: serve half as a stew and keep the rest as a filling for a pie or to enjoy another day.

Can I make it ahead?

Yes — cool the stew, cover and refrigerate for up to two days. Reheat gently in a pan until piping hot throughout, stirring occasionally.

Can I freeze it?

Yes — leftovers freeze well. Cool completely, transfer to airtight containers and freeze. Defrost overnight in the refrigerator and reheat on the stove or in the microwave until steaming hot.

Best type of beef for this Beef Stew

• Chuck steak (braising steak) — from the forequarter. A tougher but very flavourful cut with plenty of connective tissue that becomes tender with long, slow cooking. Cut into bite-size chunks or larger pieces to shred after cooking.
• Silverside (bottom round) — from the hindquarter. A leaner cut that’s economical and works well for slow cooking when kept moist. Because it’s leaner, use a good quality stock and wine to build flavour.

What to serve with Scottish Beef Stew:

This stew is excellent served with creamy mashed potatoes or crispy roast potatoes and simple greens such as steamed kale or green beans. Crusty bread is perfect for mopping up the sauce.

 📺 Watch how to make it

Slow Cooked Scottish Beef Stew Recipe

Fall-apart braised beef cooked in the oven or slow cooker — comforting, flavourful and perfect for sharing.

Prep Time: 10 mins

Cook Time: 4 hrs

Total Time: 4 hrs 10 mins

Servings: 6 servings

Course: Dinner

Cuisine: Scottish

Ingredients

• 2 tbsp vegetable oil
• 1 kg (2.2 lbs) braising/stewing beef, chopped into bite-size chunks
• 2 tbsp plain (all-purpose) flour mixed with a pinch of salt and pepper
• 2 large onions, peeled and chopped
• 3 cloves garlic, peeled and crushed
• 2 tbsp red currant jelly or cranberry sauce
• 500 ml red wine (about 2 cups + 1 tbsp)
• 2 large carrots, peeled and chopped
• 2 medium potatoes, peeled and chopped
• ½ small swede, peeled and chopped
• 700 ml beef stock (about 3 cups)
• 2 tbsp tomato puree (paste in the US)
• 1 tbsp Worcestershire sauce
• 4 bay leaves
• 2 tsp dark brown sugar
• ¾ tsp salt
• ¾ tsp crushed black pepper

To serve:

• Fresh thyme sprigs
• Chunks of fresh bread

Instructions

1. Preheat the oven to 160°C / 325°F (fan).
2. Heat the oil in a large pan. Dust the beef in the seasoned flour and brown for 7–8 minutes until golden all over. Add the onions and cook for a further 5 minutes, then stir in the garlic. Add the red currant jelly and pour in the red wine. Simmer for 5 minutes.
3. Add the carrots, potatoes and swede, then pour in the stock. Stir in the tomato puree, Worcestershire sauce, bay leaves, sugar, salt and pepper. Bring to a gentle boil, cover and transfer to the oven. Cook for 3–4 hours, stirring occasionally, until the beef is tender. Alternatively, transfer to a slow cooker and cook on high for 5–6 hours or low for 7–8 hours.
4. Remove bay leaves. Serve the stew topped with fresh thyme and with chunks of crusty bread.

Notes

The nutritional information does not include bread. Use a good quality stock and wine for best flavour. This recipe keeps well and reheats beautifully.

Nutrition

Calories: 548 kcal | Carbohydrates: 28 g | Protein: 50 g | Fat: 17 g | Saturated Fat: 8 g | Cholesterol: 130 mg | Sodium: 639 mg | Fiber: 3 g | Sugar: 8 g

Nutrition information is approximate and should be used as a guide.

This beef stew was first published in January 2016 and updated in subsequent years with new photos and improvements.

More braising beef recipes

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Beef Massaman Curry

Big Batch

Beef Ragu

Dinner

Rich and Tasty Slow-Cooked Steak Pie

Asian

Chinese Beef Curry

Slow Cooked

Slow Cooker Pork and Beef Chilli

Slow Cooked

Slow Cooked Summer Beef Casserole

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