Prep 30 mins
Cook 4 hrs
Serves four hungry miners! For about a century, until the 1970s, this dish was a tradition in most Fife miners' homes for a late Sunday breakfast after church, their only day off. This recipe is a little more elaborate than the original - serve it with scones, mash or baked potatoes. From A Cook's Tour of Scotland by Sue Lawrence.
- 1 tablespoon extra virgin olive oil
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 2 tablespoons plain flour, seasoned
- 2 1⁄4 lbs stewing beef, diced
- 2 tablespoons tomato paste
- 4 carrots, peeled and cut into huge chunks
- 4 parsnips, peeled and cut into huge chunks
- 1 cup red wine
- 1 1⁄4 cups beef stock
- 1 orange, zest of, only
- salt & freshly ground black pepper
- Preheat the oven to 300°F
- Heat the oil in a large flameproof casserole then gently fry the onion and garlic for a couple of minutes, or until softened.
- Place the flour in a large plastic bag, add the meat and toss around to coat.
- Tip into the casserole with all the remaining ingredients.
- Stir, bring to the boil then cover. Place in the oven for 4 hours, stirring once.
- Season to taste, then serve ideally with soda scones.