FIREMAN BOB'S SCOTTISH STEW MY WAY...

Fireman Bob's Scottish Stew my way... image

Provided by Bob Cooney @firemanbob65

Categories Beef

Number Of Ingredients 18

2 pound(s) stewing beef - coursely chopped
2 pound(s) rib eye steak - coursely chopped
3 tablespoon(s) butter - room temperature
4 tablespoon(s) seasoned flour - made with the fennel seeds and thyme
2 teaspoon(s) fennel seeds - crushred
2 teaspoon(s) fresh thyme - coursely chopped
4 tablespoon(s) worcestershire sauce
1/2 teaspoon(s) crushed red pepper flakes - or to taste
2 large white onion - coursely chopped
3 large carrots - coursely chopped
3 large turnip - coursely chopped
3 large parsnips - coursely chopped
14 large button mushrooms - cut in half
1 teaspoon(s) course sea salt or to taste
1 teaspoon(s) fresh cracked black pepper or to taste
1/2 gallon cold water
4 - beef bouillon cubes
- small srings of rosemary for garnish

Steps:

Ask your meat man to cut up beef for stew. ( I use a good Flank Steak, cooking time allows to get tender. ) Roll pieces of stew meat and rib eye in the seasoned flour. Place Floured meat in a hot Skillet with the butter and allow to brown.
Add the chopped onion, carrots, red pepper flakes, and turnips. Add the Worcestershire sauce, Cook on medium until softened. Place the browned meat into a Large Dutch Oven, add the vegetables and cook till they are softened.
Dissolve beef bouillon cubes in water. Pour the bouillon/water mixture in with the stew/ stew. Add Mushrooms to Dutch Oven. Season with salt and pepper.
Slow cook in oven at 295 degrees, and until beef is tender for 2 to 3 hours. Stir every 20 to 30 minutes and keep enough water to keep the gravy to your liking.
Serve with a Potato Bread. Garnish with srings of rosemary. Enjoy !!!