Scottish Beef Stew

Name: Scottish Beef Stew
Cook time: 45 min
Yield: 4
Ingredients: 2 tablespoons pure olive oil; All-purpose flour, for dredging; 2 1/2 pounds well-marbled boneless beef chuck, cut into 1 1/2-inch pieces; Salt and freshly ground pepper; 2 tablespoons unsalted butter; 2 medium onions, cut into 1/2-inch dice; 2 carrots, cut into 1/2-inch dice; 2 celery ribs, cut into 1/2-inch dice; 4 ounces rutabaga, peeled and cut into 1/2-inch dice (1 cup); 2 tablespoons red currant jelly; 2 cups dry red wine; 2 cups beef stock or low-sodium broth; 2 thyme sprigs; 1 garlic clove, smashed; 1 bay leaf; Skirlie Potato Cakes, for serving

Scottish Beef Stew was pinched from <a href="http://www.foodandwine.com/recipes/scottish-beef-stew" target="_blank">www.foodandwine.com.</a>

"Nick Nairn says that Scottish beef is some of the best in the world: "Our hardy wee beasts spend most of their time outdoors feeding on grass, and have the minimum amount of human intervention in their rearing." He strongly advises seeking out well-marbled beef for the most tender and succulent stew...."

INGREDIENTS

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2 tablespoons pure olive oil

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All-purpose flour, for dredging

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2 1/2 pounds well-marbled boneless beef chuck, cut into 1 1/2-inch pieces

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Salt and freshly ground pepper

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2 tablespoons unsalted butter

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2 medium onions, cut into 1/2-inch dice

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2 carrots, cut into 1/2-inch dice

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2 celery ribs, cut into 1/2-inch dice

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4 ounces rutabaga, peeled and cut into 1/2-inch dice (1 cup)

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2 tablespoons red currant jelly

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2 cups dry red wine

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2 cups beef stock or low-sodium broth

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2 thyme sprigs

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1 garlic clove, smashed

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1 bay leaf

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Skirlie Potato Cakes, for serving

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