Lavender Highland Beef Stew

August 19, 2011 | | Main Dishes

Lavender Highland Beef Stew

Recipe submitted by: Linda Mills

Prep Time

Serves 3 to 4 people




  • 2 lbs (1 kg) Highland stewing beef, cubed
  • 1 1/2 cups good red wine
  • 2 tbsp flour
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 1 yellow onion, chopped
  • 1 large garlic clove, minced
  • 2 slices bacon, diced
  • 1 cup beef stock
  • 2 large carrots, cut in chunks
  • Bouquet garni (parsley, thyme, rosemary, bay leaf)


  1. Preheat oven to 300ºF.
  2. Place beef in a bowl and cover with red wine to marinate in the refrigerator several hours or overnight.
  3. Reserve marinade. Pat beef dry and dredge with flour seasoned with salt and pepper.
  4. Sauté onions, garlic and bacon in oil in a heavy casserole.
  5. Add beef and brown on all sides.
  6. Pour in reserved marinade and stock.
  7. Bring to a boil and be sure to scrape up the browned bits from the bottom of the pot.
  8. Add carrots and bouquet garni.
  9. Cover casserole and place in oven.
  10. Cook for 1 ½ hours, stirring occasionally.

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