Fife Miner`s Stew
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beef, cut into cubes
- 1 large onion (s), peeled and cut into small pieces
- 2 cloves garlic, peeled and cut into small pieces
- 6 carrot (s), peeled and cut into large pieces
- 4 parsnips, peeled and cut into large pieces
- 300 ml red wine
- 300 ml beef broth
- 3 tablespoon tomato paste
- 3 tablespoon flour
- 1 orange (s), untreated, some rubbed off
- salt and pepper
- Oil for frying
- possibly mushrooms, fresh ones
- possibly beans, green, halved
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 150 ° C. Heat some oil in a large ovenproof saucepan and sauté the onion for a few minutes. Then add the garlic. Then continue frying together until the onions are tender.
- In the meantime, put some flour in a plastic bag and place the cubes of beef (it should be good quality beef) in the bag. Then shake the whole thing until the beef cubes are coated.
- Then put the meat in the saucepan, along with the rest of the ingredients. Stir a little and bring to the boil. Then place in the preheated oven for 3 - 4 hours. Stir once or twice during this time.
- It is important that the temperature in the oven is not too high. I often add fresh mushrooms and / or halved green beans as a variant.
- Traditionally, this typical Sunday stew from Fife, Scotland is served with soda scones. Since these are of course not available in Germany, I would either serve some white bread or baguette with it. But it also tastes very good with mashed potatoes!
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