Best 5 Scottish Braised Beef Recipes

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Scottish braised beef is a classic comfort food that is perfect for a cold winter day. This hearty dish is made with beef chuck roast that is slowly braised in a flavorful broth until it is fall-apart tender. The beef is then served with a rich gravy and traditional Scottish sides such as mashed potatoes, carrots, and peas.

This article provides two different recipes for Scottish braised beef: a traditional stovetop method and a slow cooker method. The traditional stovetop method is a bit more involved, but it allows you to control the cooking process more closely. The slow cooker method is easier and more hands-off, but it takes longer to cook.

Both recipes result in a delicious and tender beef dish that is sure to please the whole family. So gather your ingredients and get ready to make some Scottish braised beef today!

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED BEEF RECIPE



Braised Beef Recipe image

Browned beef chunks braised to tender perfection. This is an easy yet super satisfying meal perfect for the winter months.

Provided by Dina

Categories     Main Course

Time 2h25m

Number Of Ingredients 10

3- 3 1/2 lb Beef chuck pot roast (boneless)
6 tbsp olive oil
1 tsp cumin (divide)
1 tsp paprika (divide)
2 tsp salt (divide)
1 tsp black pepper (divide)
1 large onion (divided)
2 garlic cloves (divide)
3/4 cup red wine
1/4 cup water

Steps:

  • Cut the beef into large chunks.
  • Heat olive oil in a skillet over high heat. Brown the beef chunks. Then remove them and set aside.
  • Cook the onions in the same skillet until they are fully cooked (or translucent).
  • In a Dutch oven pot, begin layering the ingredients in the following order; 1/2 browned beef chunks, 1/2 tsp cumin, 1/2 tsp paprika, 1 tsp salt, 1/2 tsp black pepper, then half the sautéed onion and half the garlic (pressed).
  • Repeat step 4 with the remaining beef chunks.
  • Add the red wine and water to the meat and place the lid on top. Place the pot onto the cooktop and bring it to a boil. Place the pot into the oven for 1 1/2 -2 hours at 360 Fahrenheit. Cook until the meat is fully cooked through.

Nutrition Facts : Calories 569 kcal, Carbohydrate 3 g, Protein 43 g, Fat 40 g, SaturatedFat 13 g, Cholesterol 156 mg, Sodium 962 mg, Sugar 1 g, ServingSize 1 serving

GRANDPA'S BRAISED BEEF



Grandpa's Braised Beef image

Provided by Rachael Ray : Food Network

Time 5h5m

Yield 5 to 6 servings

Number Of Ingredients 12

Extra-virgin olive oil, for sauteing and drizzling
4 onions, very thinly sliced
6 cloves garlic, very thinly sliced
3 pounds chuck, bottom round or top sirloin steak
Sea salt and freshly ground black pepper
4 to 5 starchy potatoes
1 (32-ounce) can Italian tomatoes, sliced or roughly crushed
2 tablespoons chopped fresh thyme
2 sprigs fresh rosemary, leaves picked and finely chopped
Parmigiano-Reggiano, for grating
A few fresh basil leaves, torn
1 loaf ciabatta, for serving

Steps:

  • Preheat the oven to 325 degrees F.
  • Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
  • Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
  • Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
  • Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
  • Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
  • To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.

TRADITIONAL BRAISED BEEF STEW



Traditional Braised Beef Stew image

Best Suited for: Pot Luck/Buffet,Cook once eat twice, What could be more satisfying than a big bowl of hearty stew? One Traditional Braised Beef Stew recipe makes a big batch so there is plenty for company or you can tuck some in the freezer for later.

Provided by jPaul Gaskill

Categories     Beef Soups

Time 1h55m

Number Of Ingredients 14

2 tbsp (30 ml) olive or vegetable oil
2 lb (1 kg) stewing beef cubes
¼ cup (50 ml) all-purpose flour
2 garlic cloves, minced
1 large onion, cut lengthwise into eighths
1 cup (250 ml) beef stock
28 oz (796 ml) can diced plum tomatoes
2 tbsp (30 ml) each worcestershire sauce and balsamic vinegar
1 tsp (5 ml) dried thyme (or 4-5 sprigs of fresh thyme)
1 bay leaf
½ tsp (2 ml) each salt and pepper
2 carrots, cut into 1-inch (2.5 cm) chunks
½ lb (250 g) scrubbed mini potatoes, quartered
just a pinch ;-) chopped fresh parsley

Steps:

  • 1. 1. Heat oil in Dutch oven or stockpot over medium-high heat until sizzling hot. Brown meat in 4 batches. Set beef aside; sprinkle with flour.
  • 2. 2. Add garlic and onion to pot; cook 3 to 4 minutes until just softened, adding more oil if necessary. Stir in broth, scraping up browned bits from the bottom. Add reserved beef, tomatoes, Worcestershire sauce, vinegar, thyme, salt, pepper and bay leaf. Bring to a simmer.
  • 3. 3. Simmer covered, on stove-top or in 325°F (160°C) oven for 1 hour until beef is fork tender. Add vegetables; cook 30 to 40 minutes or until vegetables are tender. Remove and discard bay leaf. Garnish each serving with some chopped parsley.
  • 4. • Slow-cooker Version: After Step 2, transfer mixture with carrots and potatoes to 24-cup (6 L) slow-cooker. Cook, covered, on LOW for 8 hours.
  • 5. • Beef Stew Provençial Version: Add 8 oz (250 g) button mushrooms when cooking garlic and onions. Substitute dry red wine for stock. Use thyme (as above) or substitute herbes de Provençe for thyme. Instead of potatoes and carrots, use 2 cups (500 mL) cut green beans and 1/2 cup (125 mL) black olives (pitted and halved).
  • 6. View Original: http://www.beefinfo.org/Default.aspx?ID=10&SecID=4&RecipeID=1

RICH BRAISED BEEF WITH MELTING ONIONS



Rich braised beef with melting onions image

Spoil your family with meltingly tender braised beef, that won't break the bank

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 2h35m

Yield Serves 4

Number Of Ingredients 10

4 thick generous slices beef shin, about 700g/1lb 9oz
plain flour, for dusting
2 tbsp sunflower oil
3 medium onions, halved and thinly sliced
2 tsp caster sugar
6 garlic cloves, sliced
700ml beef stock (made with 2 cubes)
3 tbsp Worcestershire sauce
4 large flat mushrooms, thickly sliced
chopped parsley, to serve

Steps:

  • Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
  • Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.

Nutrition Facts : Calories 364 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 1.03 milligram of sodium

STOUT-BRAISED STEAK WITH STACKED CHIPS



Stout-braised steak with stacked chips image

Shin of beef is a flavoursome cut that becomes really tender when slow cooked. Add more gutsy flavour with beer, horseradish and shallots

Provided by Sarah Cook

Categories     Main course

Time 3h35m

Number Of Ingredients 14

2 x 250g steaks of beef shin
4 tsp olive oil
500ml bottle of Guinness or other stout
1 beef stock cube , crumbled
2 tbsp Worcestershire sauce
2 tbsp brown sauce
3 bay leaves
4 shallots , 3 halved with their skin still on, 1 chopped as finely as you can
1 tsp grated horseradish , or 2 tsp creamed
1 tbsp white wine vinegar
2 handfuls watercress
600g large baking potato
1 tbsp fine polenta or plain flour
1 tbsp sunflower oil

Steps:

  • Heat oven to 180C/160C fan/gas 4. Season the steaks well on all sides, then heat a frying pan with 2 tsp of the oil. Brown the steaks well on all sides, then transfer to a snug casserole or narrow, deep baking dish.
  • Tip the Guinness into the frying pan and bring to a simmer, scraping up any stuck meaty bits. Pour over the steaks along with the stock cube, Worcestershire sauce, brown sauce, bay and skin-on halved shallots (leave the skins on to save time - they are removed from the sauce later). Cover the dish tightly with foil first, then add the lid (or a flat baking tray). Bake in the oven for 3 hrs until the meat is meltingly tender. Can be done up to 1 day in advance, then cooled and chilled.
  • For the chips, 1 hr before serving, turn up oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil while you cut the potatoes into as many 3cm fat chips (save the trimmings in a bowl of water and use for mash another night). Par-boil for 3 mins, then drain and let steam-dry for a few mins. Tip onto a baking tray, toss with the polenta or flour and some sea salt, then drizzle over the oil and toss again. Roast for 45 mins until really crisp and golden.
  • When the chips have 20 mins left, lift your steaks from their cooking liquid and use a few sheets of baking parchment to wrap them in a parcel, followed by foil. Put on a low shelf in the oven to heat through for 20 mins. Meanwhile, strain the cooking liquid into a pan, discarding the herbs and shallots. Boil fiercely until reduced by three-quarters. Taste for seasoning, then keep warm.
  • Whisk the chopped shallot, horseradish, remaining 2 tsp oil, vinegar and 1 tsp water with some seasoning, then use to dress the watercress.
  • To serve, carefully open the meat parcel over your saucepan to catch any juices, and add your beef to the sauce to coat. Stack your chips between 2 plates and add a pile of dressed watercress. Lift a steak onto each plate and spoon over the syrupy juices. Any extra can be served in a jug on the side.

Nutrition Facts : Calories 885 calories, Fat 36 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 63 grams protein, Sodium 2.5 milligram of sodium

Tips

  • To ensure the beef is tender and flavorful, use a good-quality chuck roast or braising steak.
  • Brown the beef in a large pot or Dutch oven over medium-high heat before braising. This will develop a rich, caramelized flavor.
  • Use a variety of vegetables in the braising liquid, such as carrots, celery, onions, and garlic. This will add flavor and nutrition to the dish.
  • Use a good quality red wine for the braising liquid. This will add depth of flavor to the beef.
  • Braising beef is best when done in a slow cooker or oven, as this allows the meat to become fall-apart tender.
  • Serve the braised beef with mashed potatoes, egg noodles, or rice.

Conclusion

Scotch braised beef is a classic Scottish dish that is perfect for a cold winter day. It is a hearty and flavorful stew that is sure to warm you up from the inside out. The beef is braised in a flavorful liquid until it is fall-apart tender, and the vegetables are cooked to perfection. This dish is easy to make and is sure to be a hit with your family and friends.

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