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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
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Serves four hungry miners! For about a century, until the 1970s, this dish was a tradition in most Fife miners' homes for a late Sunday breakfast after church, their only day off. This recipe is a little more elaborate than the original - serve it with scones, mash or baked potatoes. From A Cook's Tour of Scotland by Sue Lawrence. Ingredients:
1 tablespoon extra virgin olive oil |
1 onion, peeled and chopped |
2 garlic cloves, peeled and chopped |
2 tablespoons plain flour, seasoned |
2 1/4 lbs stewing beef, diced |
2 tablespoons tomato paste |
4 carrots, peeled and cut into huge chunks |
4 parsnips, peeled and cut into huge chunks |
1 cup red wine |
1 1/4 cups beef stock |
1 orange, zest of, only |
salt & freshly ground black pepper |
Directions:
1. Preheat the oven to 300°F
2. Heat the oil in a large flameproof casserole then gently fry the onion and garlic for a couple of minutes, or until softened.
3. Place the flour in a large plastic bag, add the meat and toss around to coat.
4. Tip into the casserole with all the remaining ingredients.
5. Stir, bring to the boil then cover. Place in the oven for 4 hours, stirring once.
6. Season to taste, then serve ideally with soda scones.
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