Dundee Beef Stew
July 21, 1648: Birth Date of Bonnie Dundee (John Graham, 1st Viscount of Dundee, 7th Laird of Claverhouse)
Through her media work with a Scottish clan, Islander corresponds on occasion with a laird (Scottish lord), editing a few of his news articles. She even met a duke and duchess from Scotland at one of the clan’s annual general meetings! These titled Scots are relatives of the legendary Bonnie Dundee.
There is a town in Scotland named Dundee where it manufactures its world-famous orange marmalade. We added it to a beef stew for a surprisingly sweet citrus taste. As a tribute to Bonnie Dundee, who was born on July 21, 1648, and died on July 27, 1689, we made Dundee Beef Stew (below are two cooking methods: crockpot and oven).
For a hearty (and historical) Scottish meal, make a marmalade-flavored beef stew inspired by Dundee (the town and/or the Viscount/Laird).
Recipe
(Adapted from “Scottish Heritage Food and Cooking” by Carol Wilson and Christopher Trotter)
Ingredients
- 2 pounds beef, cut into bite-sized cubes
- ½ cup flour
- 2 teaspoons paprika
- 2+ tablespoons oil
- 2 cloves garlic, crushed
- 1 cup onions, chopped
- 2 tablespoons butter, divided use
- 1 cup button mushrooms, cut in quarters
- 3-4 tablespoons of bitter marmalade (we used Mackays brand orange marmalade with champagne)
- 1 ¼ cup red wine
- 2/3 cup beef stock
- salt and pepper to taste
Directions for the crockpot method
In a shallow dish, mix the flour with the paprika. Dredge the pieces of beef in the flour mixture, shaking off excess. In a skillet, heat the oil and brown the beef. Drain on paper towels. Continue to cook the other pieces of beef, adding a little more oil if necessary. Place the beef on the bottom layer of a crock pot/slow cooker.
Cbop the onions and quarter the mushrooms. In the same skillet where the beef was browned, melt one tablespoon of butter. Saute the garlic and onions until soft. Discard the garlic. Layer the onions over the beef in the crock pot/slow cooker. Saute the mushrooms with the remaining tablespoon of butter until golden brown.
Layer the mushrooms over the onions. Stir in the marmalade. Pour in the red wine.
Pour in the beef stock. Gently stir to mix the ingredients. Cover and cook for three hours or until the meat is tender. Season with salt and pepper and stir again. Serve hot in bowls.
Directions for the oven method
In a shallow dish, mix the flour with the paprika. Dredge the pieces of beef in the flour mixture, shaking off excess. In a large pan, heat the oil and brown the beef. Drain on paper towels. Continue to cook the other pieces of beef, adding a little more oil if necessary.
Cbop the onions and quarter the mushrooms. In the same skillet where the beef was browned, melt one tablespoon of butter. Saute the garlic and onions until soft. Discard the garlic. Set aside. Saute the mushrooms with the remaining tablespoon of butter until golden brown. Put the beef and onions back into the same pan. Stir in the marmalade. Pour in the red wine. Pour in the beef stock. Gently stir to mix the ingredients. Bring to a boil. Salt and pepper to taste.
Place everything in a casserole or deep glass dish. Cover tightly with foil. Bake in a preheated oven at 350 degrees for three hours or until the meat is tender. Remove from the oven and uncover (beware of escaping heat when lifting off the foil). Season with salt and pepper and stir again. Serve hot in bowls.
Notes
