Fife Miner's Stew

A traditional Sunday stew from South - East Scotland

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Ingredients

1 kg	diced stewing steak
1 large	onion, peeled and chopped
2 clove(s)	garlic, peeled and chopped
6	carrots, peeled and cut into large chunks
4	parsnips, peeled and cut into large chunks
300 ml	red wine
300 ml	beef stock
3 tbsp	tomato puree
3 tbsp	plain flour
	some orange zest
	salt and pepper to taste
	oil for cooking

Method

Preparation time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a

Preheat the oven to 150°C. Add some oil into a large ovenproof casserole dish and fry the onion for a couple of minutes, then add the garlic. Fry until the onion is softened.

Place the flour into a freezer (stayfresh) bag. Add the diced stewing steak (opt for good quality meat!)and shake until the meat is coated in flour. Tip into the casserole dish with all the remaining ingredients. Stir and bring to the boil. Place into the oven for 3-4 hours, stirring once or twice only.

Traditionally served with soda scones but I also find it very nice with plain scones or mash!

Variations: Add button mushrooms or green beans (cut into half) to the stew as it adds a bit of colour.