Dundee Beef Stew

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.

Dundee Beef Stew

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.

Dundee Beef Stew

Layer the mushrooms over the onions. Stir in the marmalade. Pour in the red wine.

Dundee Beef Stew

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.

Dundee Beef Stew

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.

Dundee Beef Stew

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.

Dundee Beef Stew

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.

Dundee Beef Stew

Notes

Boeuf Bourguignon

(Slow Cooker Beef Burgundy)

Beef Bourguignon

May: National Beef Month

Like most food bloggers, we were inspired to launch our own, HI Cookery, after the book (by Julia Powell) and movie, “Julie and Julia,” (Sony Pictures) came out. We wanted to try cooking and blogging about the various French foods mentioned in both media. But some of the recipes, like boeuf bourguignon, were just too time consuming and complicated to prepare. We cheated a bit by simmering our stew in a slow cooker and then garnishing it with pearl onions and mushrooms later for a flavorful French meal. While there are many versions of beef stew, try this classic one with burgundy wine. Cheers to fellow food bloggers on National Beef Month!

Recipe

(Adapted from Crock-Pot and Ottawa Citizen)

For the beef burgundy

  • 1/3  pound thickly sliced bacon, cut into 1 inch strips
  • 3 pounds stew beef, cut into bite size cubes
  • ¼ cup flour
  • olive oil
  • 1 large onion, chopped
  • 1 cup baby carrots
  • 3 garlic cloves, crushed
  • 1 – 1½ cups beef stock
  • 1 – 1½ cup burgundy wine
  • 1 tablespoon tomato paste
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • salt and pepper to taste

Directions

In a large skillet, fry up the bacon.  Transfer to the bottom of the slow cooker (we line ours with Reynolds brand slow cooker liners for easier cleanup). Dredge the beef into the flour and shake off excess.

Beef Bourguignon

Brown in the same skillet used to fry the bacon, adding a little olive oil each time to avoid sticking to the bottom.  Mix the beef with the bacon in the slow cooker. Prepare the vegetables.

Beef Bourguignon

In the same skillet, stir fry the onion, carrots and garlic until slightly brown.  Transfer to the slow cooker. Pour the beef stock and wine in the slow cooker and stir.  The liquid should cover the contents of the slow cooker.

Beef Bourguignon

Add the tomato paste, dried thyme and bay leaves.  Stir.  Cook in the slow cooker for 4-6 hours. Season with salt and pepper. During the last hour of cooking, prepare the pearl onion and mushroom garnish.

Beef Bourguignon

For the pearl onion garnish

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 24 pearl onions, peeled
  • ½ cup beef stock
  • ¼ teaspoon dried thyme
  • 1 bay leaf

Directions

Heat the olive oil and melt the butter together in small pot until bubbling.  Saute the onions and brown them evenly.  Add beef stock, thyme and bay leaf.  Cover, lower heat and watch until the onions are caramelized with minimum liquid leftover.  Set aside.

Beef Bourguignon

For the mushroom garnish

  • 1 pound medium sized white mushrooms, washed and quartered
  • 2 tablespoons butter

Directions

Saute mushrooms in butter until brown.  Set aside. Check the slow cooker to make sure the liquid has not evaporated.  Stir in the pearl onions and mushrooms. Simmer for another 15 minutes.  Transfer to a serving bowl.  Decorate with parsley.

Beef Bourguignon