Dundee Beef Stew
Scottish Heritage Food and Cooking
- 2 lb stewing beef
- 1/2 C all purpose flour
- 1/2 tsp paprika
- 2 T vegetable oil
- 8 oz onions, peeled and chopped
- 1/2 stick butter
- 4 oz button mushrooms, quartered
- 2 garlic cloves, crushed with a little salt
- 1 T bitter marmalade
- 1-1/4 C red wine
- 2/3 C beef stock
- Salt and ground black pepper
Preheat the oven to 350 F. cut the meat into 1" cubes. Season the flour with slat, black pepper and the paprika, spread it on a tray and coat the meat in it. Heat a large pan, add the vegetable oil and brown the meat. do this in batches if your pan is small. Transfer the meat to a casserole.
Brown the onions in the original pan, adding a little butter if they seem too dry. Add to the casserole. Keeping the pan hot, add the rest of the butter and brown the mushrooms, then transfer to the casserole. Add the rest of the ingredients to the casserole and bring to the boil, stirring to combine the marmalade and evenly distribute the meat and mushrooms. Cover the casserole and place in the preheated oven for about 3 hours, until the meat is tender. Serve with creamy mashed potatoes.