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Scotch Braised Beef Recipe

100% would make again

On a trip to Scotland, I fell in love with this meal and brought the recipe home with me. Since then, it's risen to the top of my family's list of favorite foods.—Celia Collier, Stillwater, Oklahoma

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4 Servings
Prep: 20 min. Cook: 2 hours

Ingredients

4 bacon strips, diced
1 medium carrot, diced
1 small turnip, peeled and diced
1 small onion, diced
2 tablespoons butter
1-1/2 pounds beef top round roast
2 cans (14-1/2 ounces each) beef broth
10 whole peppercorns
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1-1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
1/2 teaspoon ground mace
1/2 teaspoon ground allspice

Directions

In a Dutch oven, saute bacon, carrot, turnip and onion in butter for 3 minutes. Remove vegetables with a slotted spoon; set aside. Add roast; brown on all sides. Return vegetables to the pan. Add broth. Place peppercorns on a double thickness of cheesecloth; bring up corners and tie with string to form a bag. Add to the pan with the other seasonings. Cover and simmer for 2 hours or until meat is tender. Remove roast; discard spice bag. Thicken pan drippings if desired to serve with the roast. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 417 calories, 25 g fat (10 g saturated fat), 126 mg cholesterol, 660 mg sodium, 5 g carbohydrate, 1 g fiber, 42 g protein.

Scotch Braised Beef published in Taste of Home June/July 1998, p56

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