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Black Angus & Whisky Stew

Black Angus & Whisky Stew

By: Raquel Neofit

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.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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