Name: Highland Park
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings
Cuisine: Scottish
Ingredients: 2 lbs stewing beef, cut into bite-sized pieces; 2 tablespoons olive oil; 1 large onion, diced; 2 cloves garlic, minced; 2 carrots, peeled and sliced; 2 parsnips, peeled and sliced; 2 celery stalks, chopped; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 tablespoons all-purpose flour; 2 cups beef broth; 1 cup red wine (optional); Salt and pepper, to taste

Instructions

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the stewing beef in batches, browning on all sides. Remove the beef and set it aside.
In the same pot, add the diced onion and minced garlic. Sauté for a few minutes until the onions are soft and translucent.
Add the carrots, parsnips, and celery to the pot. Cook for another 5 minutes, stirring occasionally.
Return the browned beef to the pot. Sprinkle the dried thyme, rosemary, and flour over the ingredients. Stir well to coat everything evenly.
Pour in the beef broth and red wine (if using), stirring to combine. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let it simmer gently for 2-3 hours. Stir occasionally and check the liquid level, adding more broth if needed.
Season the Highland Park stew with salt and pepper to taste. Continue cooking until the beef is fork-tender and the flavors have melded together beautifully.
Serve the Highland Park stew hot, garnished with a sprinkle of fresh parsley if desired. Pair it with crusty bread or buttery mashed potatoes for a complete and satisfying meal.

Ingredients

Instructions

Nutrition Facts

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