Name: Scotch Beef in French Claret
Yield: 6-8 servings
Cuisine: United Kingdom
Ingredients: 4 tablespoons beef dripping or oil; 400 g (14 oz) button mushrooms, chopped; 150 g (5 oz) lean bacon; 1 bottle fruity young claret (Burgundy, Cotes-du-Rhone or Beaujolais); 1 teaspoon sugar Several sprigs of parsley and thyme, plus 3 bay leaves tied in a bundle with celery stalk or leek leaves; 2 tablespoons flour; 6-8 very small onions; 5 cloves garlic, crushed; 1.5 kg (3 lb 5 oz) stewing steak, cut into 4 cm (1½ inch) cubes; Salt and freshly milled black pepper

Preparation info

6-8
servings

Difficulty
Medium

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

‘We have one great advantage, that makes amends for many inconveniences, that is, wholesome and agreeable drink, I mean French Claret.’

Edward Burt (Chief Surveyor to General Wade during the making of roads through the Highlands) Letters from a Gentleman in the North of Scotland (1724-28).

Cook’s Tips: With so much borrowing back and forth between Scotland and France, the use of French claret to cook Scottish beef seems an ob