Name: Scots
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: Scottish
Ingredients: 1 pound stewing beef, cut into bite-sized pieces; 2 tablespoons all-purpose flour; 2 tablespoons vegetable oil; 1 onion, diced; 3 carrots, peeled and sliced; 2 parsnips, peeled and diced; 2 potatoes, peeled and cubed; 2 cups beef broth; 1 teaspoon dried thyme; Salt and pepper, to taste

Instructions

In a large bowl, toss the stewing beef with the flour until evenly coated. This will help thicken the sauce as it cooks.
In a Dutch oven or large pot, heat the vegetable oil over medium heat. Add the beef and cook until browned on all sides, about 5-7 minutes.
Add the diced onion to the pot and cook until softened, about 3-4 minutes.
Stir in the carrots, parsnips, and potatoes, allowing them to cook for another 5 minutes to slightly soften.
Pour in the beef broth, ensuring all the vegetables and meat are covered. Add the dried thyme, salt, and pepper, giving everything a gentle stir to combine.
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer gently for about 2 hours, stirring occasionally. This slow cooking process allows the flavors to meld and intensify.
Once the meat is tender and the vegetables are soft, taste and adjust the seasoning with salt and pepper as needed.
Serve the Scots hot, garnished with a sprinkle of fresh parsley or chives for a pop of color and added freshness. This dish pairs perfectly with a side of buttery mashed potatoes or crusty bread to soak up the savory broth.

Ingredients

Instructions

Nutrition Facts

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