Braised Shoulder of Beef Stew

Prep:15 minutes

Cook:2 hours 45 minutes


Recipe from Scottish MasterChef professional Gary Maclean in partnership with LoSalt


800g Diced Beef shoulder
2 Carrots, peeled and chopped
2 sticks Celery, peeled and chopped
100g Baby onions, peeled
100g Mushrooms, quartered
½ head Celeriac, peeled and chopped
½ bulb Garlic, chopped
25g Tomato puree
½ tsp LoSalt
25g Plain flour
175ml Red wine
2ltr Beef stock
2 sprigs Rosemary
2 sprigs Thyme
½ Savoy cabbage, shredded
400g Butter beans


1. Preheat your oven to 150°C / Gas Mark 2.

2. In a large casserole dish, brown the beef then remove from the pan and set aside.

3. Add the carrots, celery, baby onions, mushrooms and celeriac to the pan. Once softened, add garlic and cook for a further 2 minutes.

4. Add into the pan the tomato puree, LoSalt and flour to create a sticky mix.

5. Add the red wine and reduce down so that the wine incorporates into the vegetables.

6. Add the beef stock and the herbs.

7. Pop the browned beef back into the casserole dish, cover and put in oven for about 2.5 hours.

8. Once the beef is tender, remove from oven and then add the savoy cabbage and butter beans.

9. Place back onto the hob, bring to the boil and check the seasoning.