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Scottish Beef Stew

Scottish beef stew simmers beef chuck, pearl barley, and root vegetables in a rich broth until everything is fork-tender. Browning the beef first builds deep flavor, while the barley gives this hearty Dutch oven stew a thick, satisfying texture.
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Prep Time 20 minutes
Cook Time 2 hours 45 minutes
Resting 10 minutes
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Scottish
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 3 lb beef chuck roast cut into 1 1/2-inch cubes
  • 1.5 tsp salt divided
  • 0.5 tsp black pepper
  • 1 yellow onion large, chopped
  • 0.25 cup all-purpose flour
  • 6 cups low-sodium beef broth
  • 1 tsp dried thyme
  • 2 bay leaves
  • 0.5 cup pearl barley rinsed
  • 3 carrots medium, peeled and cut into 1-inch pieces
  • 1 rutabaga medium, peeled and cut into 1-inch cubes
  • 1.5 lb Yukon Gold potatoes cut into 1 1/2-inch chunks

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the beef dry and season it with 1 teaspoon salt and the pepper.
  2. Heat the oil in a 6-quart Dutch oven over medium-high heat and brown the beef in batches, about 8–10 minutes total; transfer it to a plate.
  3. Add the onion to the pot and cook over medium heat for 5–6 minutes, stirring occasionally.
  4. Sprinkle in the flour and cook, stirring, for 1 minute.
  5. Gradually stir in the broth, scraping up the browned bits.
  6. Add the beef and any accumulated juices, the remaining 1/2 teaspoon salt, thyme, and bay leaves.
  7. Bring to a gentle simmer over medium heat.
  8. Cover the pot, reduce the heat to low, and simmer for 1 1/2–2 hours, until the beef is nearly fork-tender.
  9. Stir in the barley, carrots, and rutabaga.
  10. Cover and simmer over low heat for 20–25 minutes.
  11. Add the potatoes and cover.
  12. Simmer for 20–25 minutes, until the potatoes and barley are tender and the beef is fork-tender.
  13. Remove the bay leaves and let the stew rest off the heat for 10 minutes before serving.

Notes

For the deepest flavor, brown the beef in batches without crowding the pot. Refrigerate leftovers for 3–4 days or freeze them; for a gluten-free variation, use gluten-free flour and replace the barley with rice.