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Scottish Beef Stew

Scottish beef stew with pearl barley and vegetables simmered until the beef is tender and the gravy turns thick and rich. A classic browned-batch method builds deep flavor, then long simmering softens turnip and carrots.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: Scottish
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 2.5 lb beef chuck cut into 1 1/2-inch cubes
  • 1.5 salt
  • 0.5 tsp black pepper
  • 3 tbsp all-purpose flour
Browning base
  • 2 tbsp butter
  • 1 tbsp vegetable oil
  • 2 onions chopped
  • 2 leeks sliced
  • 1 cup Scottish ale or extra beef broth
  • 4 cups beef broth
  • 1 tbsp Worcestershire sauce
Stew add-ins
  • 0.33 cup pearl barley rinsed
  • 1 turnip or swede cubed
  • 4 carrots sliced
  • 1 tsp dried thyme
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Season the beef with salt and black pepper, then toss with the all-purpose flour to coat evenly.
  2. Melt the butter with the vegetable oil in a Dutch oven over medium-high heat and brown the beef in batches, turning until deeply browned, about 3-5 minutes per batch, then transfer to a plate.
Cook the aromatics
  1. Add the onions and leeks to the Dutch oven and cook for 6 minutes, stirring, until soft and lightly softened in the browned bits.
Build the stew base
  1. Pour in the Scottish ale (or extra beef broth) and scrape the bottom to lift the browned fond, then cook for 1-2 minutes to reduce slightly.
  2. Add the beef broth, Worcestershire sauce, and dried thyme, then return the browned beef and bring to a simmer.
Simmer
  1. Cover and simmer at a steady low bubble for 1 1/2 hours, stirring once or twice so nothing sticks.
Finish with vegetables and barley
  1. Add the rinsed pearl barley, cubed turnip or swede, and sliced carrots, then bring back to a simmer.
  2. Simmer covered for 45-60 minutes, until the barley is tender and the beef is easily pierced with a fork, adding a splash of broth only if the pot looks dry.
  3. Taste and season to adjust salt and pepper, then top with the chopped fresh parsley before serving.

Notes

Pro tip: brown the beef in batches so the pot stays hot—this is what gives the stew its thick, brown gravy flavor. Store leftovers in the fridge up to 4 days in an airtight container; freeze up to 3 months (barley may soften further). For a lighter option, use low-sodium beef broth and reduce added salt to taste.