Claret Beef

An authentic Scottish recipe from


3lb stewing steak (1.5 kg or six US cups).
5 oz bacon (150g).
1 lb chopped mushrooms (500g or two US cups).
8 small onions.
4 tablespoons olive oil.
4 cloves of crushed garlic.
2 tablespoons flour.
1 bottle of young claret.
salt and fresh black pepper.
1 teaspoon sugar.
bunch of fresh herbs.


  • Preheat the oven to 300F/150C/Gas Mark 2.
  • Meanwhile, cut the stewing steak into one inch cubes (3cm).
  • Heat the olive oil in a frying pan and brown the beef cubes.
  • Place beef in a casserole, add the garlic and sprinkle the flour over the meat.
  • Place in the oven uncovered for 15 minutes to ensure browning (stir every 5 mins).
  • Then add wine, seasoning and herbs.
  • Cover and simmer for 3 hours until the meat is tender.
  • When the beef is 20 minutes from cooked:
  • Fry the bacon till lightly browned.
  • Add the onions and cook for another five minutes.
  • Add the mushrooms, cover and cook gently for another ten minutes.
  • Remove beef from the oven and stir in the bacon/onion/mushroom mix.
  • Heat casserole for a further ten minutes to disperse the bacon falvour.
Serve with boiled potatoes sprinkled with chopped parsley.
Butter the potatoes if you want to add a final touch.
(note: some like to add the bacon mix half way through - especially if smoked bacon is used)

Recipe listing . .