Scottish Style Steak Casserole

Hasta Luego 152

"Comfort food at it's best. Packed with flavour, this dish will light up any table."


4 servings
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  1. Pre-heat the oven to 150°C/300°F/Gas 2
  2. You can remove the fat from the steak but leaving it on adds another dimension to the gravy, improving the taste;
  3. Pour two tablespoons of oil into the frying pan, heat to a medium high temperature and add the meat slices;
  4. Cook, stirring constantly, for a couple of minutes until the slices are browned on all sides;
  5. Place in a large casserole dish and pour the meat juices into the stock;
  6. Pour the remaining oil into the frying pan, heat to a low heat, add the garlic, onions, peppers and leeks and, stirring occasionally, cook for some 5 minutes or so until softened a bit;
  7. Sprinkle the flour over the onion mixture, stirring for a minute to mix well;
  8. Stirring continuously, slowly pour in the stock, bring the mixture to the boil and turn the heat to low;
  9. Stir in the tomatoes, Worcestershire sauce, red wine, season with salt and pepper, bring to boil, and heat on medium for 3 to 4 minutes or so to thicken slightly then simmer for two or so minutes more;
  10. Pour the tomato and onion mixture into the casserole dish;
  11. Add the potatoes, carrots, bay leaf and combine everything together well;
  12. Cover and put in the pre-heated oven for 2½ to 3 hours until potatoes soft and meat tender.
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Very good recipe, as another reviewer did I used the slowcooker. Very easy to make, thanks Don.