Fife Miner's Stew

Ingredients for 4 servings:

• 1 kg beef, cut into cubes
• 1 large onion(s), peeled and finely chopped
• 2 garlic cloves, peeled and finely chopped
• 6 carrots, peeled and cut into large pieces
• 4 parsnips, peeled and cut into large pieces
• 300 ml red wine
• 300 ml beef broth
• 3 tbsp tomato paste
• 3 tbsp flour
• 1 orange(s), untreated, some zest
• salt and pepper
• Oil for frying
• possibly mushrooms, fresh
• possibly green beans, halved

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 20 minutes

traditional Sunday stew from Scotland’s southeast

Preheat the oven to 150°C. Heat a little oil in a large, ovenproof pot and sauté the onion for a few minutes. Add the garlic. Continue sautéing until the onions are soft. Meanwhile, put some flour in a plastic bag and add the beef cubes (good quality beef) to the bag. Shake everything until the beef cubes are coated. Add the meat to the pot along with the remaining ingredients. Stir gently and bring to a boil. Then place in the preheated oven for 3-4 hours, stirring once or twice during this time. It’s important that the oven temperature isn’t too high. I often add fresh mushrooms and/or halved green beans as a variation. Traditionally, this typical Sunday stew from Fife in Scotland is served with soda scones. Since these aren’t available in Germany, I would serve it with either some white bread or baguette. It also tastes great with mashed potatoes!