Sunday, October 01, 2006

Dundee Beef Stew

No hope for any more barbecues in this weather, so I've turned to the casserole dish for this Scottish dish, made with Marmelade, and named after the town famous for this ingredient, Dundee.

DSC01757_01


Preparation and cooking time: 3 hours
Ingredients for 4

900 gr stewing beef (paleron, rib or topside)
50 gr plain flour
1/2 tsp paprika
2 tbsp sunflower oil
225 gr chopped onion
50 gr butter
100 gr button mushrooms
1 tbsp Marmelade
300 ml red wine
150 ml beef stock or marmite
Salt, pepper.

DSC01758_01
  • Chop the beef into 2.5cm cubes. Sprinkle with flour, salt, pepper, paprika and mix.
  • Heat the oil and butter in a casserole dish.
  • Brown the onions in the oil, then add the beef.
  • Chop the mushrooms into quarters, and heat them seperately.
  • Add the mushrooms to the casserole, along with the marmelade, the red wine and the beef stock.
  • Cover, and leave to simmer on a low heat for 1h30 to 2h.

Serve with creamy mashed potatoes

DSC01753_01

1 comment:

bcinfrance said...

This sounds so good, but I think I would put in a little more marmelade...2 or 3 tablespoons?