Black Angus & Whisky Stew
Black Angus & Whisky Stew
Scotland is well known for its high-quality Black Angus, and the Scots for their love of a hearty stew and fine whisky, so I’ve combined all three. We have fantastic-quality Black Angus in Australia and with winter’s chill on our doorstep, this is a perfect hearty dinner.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 900g Black Angus
- chuck or oyster blade, diced
- Olive oil
- 2 tsp salt
- 2 tsp pepper
- 2 onions, chopped
- 2 carrots, chopped
- 3 celery stalks, chopped
- 2 swedes, chopped
- 2 yellow-fleshed potatoes, chopped
- 6 cloves garlic, chopped
- 3 tbsp tomato paste
- 3 tbsp tomato paste
- 3½ cups beef stock
- 2 tbsp Worcestershire sauce
- 2 tbsp Worcestershire sauce
- 4 stalks rosemary
Method
- In a bowl, toss beef together with olive oil, salt and pepper.
- Place a casserole pan over medium-high heat and brown the beef in batches. Set aside.
- Place a casserole pan over medium-high heat and brown the beef in batches. Set aside.
- Add tomato paste and chopped tomatoes. Cook, stirring, for 5 mins.
- Add stock, Worcestershire sauce, whisky, rosemary and beef.
- Reduce heat to low and cook for 3 hours or until the meat is tender.
- Serve with mashed potatoes or crusty bread.
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