Braised Scotch Beef in Claret

Braised Scotch Beef in Claret

serves 4


  • 1 kg (2 lb 4 oz) Scotch Beef shin or stewing steak e.g. feather or blade steak, cut into 5 cm (2 in) cubes

  • 6 rashers lean Specially Selected bacon, cut into strips

  • 1 bottle fruity young claret

  • 4 tbsp vegetable oil

  • 8 shallots or baby onions

  • 300 g (10 oz) button mushrooms, sliced

  • 2 tbsp plain flour

  • 5 cloves garlic, crushed

  • 300 ml (1/2 pt) beef stock

  • A tied bundle of fresh herbs i.e. parsley, thyme, rosemary

  • Salt and freshly ground black pepper

Cooking Method

  1. Preheat the oven to 150 C/130 C Fan/Gas Mark 2.
  2. Heat 2 tbsp oil in a flameproof casserole dish. Gently fry the bacon strips and onions for 4-5 minutes or until lightly coloured. Add the mushrooms and continue cooking for 2-3 minutes just to soften. Remove to one side.
  3. Preheat the oven to 150 C/130 C Fan/Gas Mark 2.
  4. Heat the remaining oil in the pan and brown the cubes of meat…do this in batches. Return the meat to the pan and sprinkle on the flour and garlic. Cook gently for a further minute.
  5. Blend in the wine, add the herbs and season with salt and pepper. Cover and transfer to the oven to cook for 1.5 -2 hours. Add back the onion, bacon and mushrooms and cook for a further 30 minutes or until the meat is tender.

Serving suggestions

Delicious accompanied with mashed neeps and tatties and perhaps another fine bottle!

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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