Dundee Beef Stew

This stew is excellent serves with warming creamy mashed potatoes.

Dundee Beef Stew
serves 4

900g stewing beef, cut into cubes
50g plain flour
1/2tsp paprika
2 tbsp vegetable oil
225g onions, peeled and chopped
50g butter
100g mushrooms, quartered
2 garlic cloves, peeled and crushed
1 tbsp bitter marmalade
300ml red wine
150ml beef stock
salt and pepper

Season the flour with salt and pepper and add the paprika. Spread on a plate and coat the meat. Heat the oil in a large pan and brown the meat. Transfer to a casserole dish.

Brown the onions and add to the casserole. Add the butter to the pan and cook the mushrooms until starting to brown, add to the casserole. Add the remaining ingredients to the casserole dish and bring to the boil. Cover and cook for 3 hours at 180c/gas4 until the meat is tender. Serve with mashed potatoes.

For an alternative beef stew, try Beef and onion braised in Guinness