The Devil's Beef Tub

Indulge in hearty, slow-cooked perfection with "The Devil's Beef Tub," a rich and comforting Scottish-inspired beef stew that’s perfect for cold evenings. This one-pot wonder features tender chunks of beef brisket simmered in a robust beef stock alongside a medley of root vegetables like turnips, carrots, and potatoes. Infused with aromatic garlic, thyme, and Worcestershire sauce, the dish delivers layers of deep, savory flavor. A touch of tomato paste and a light flour coating ensure a silky, flavorful broth that clings to every bite. With only 20 minutes of prep time and a leisurely 3-hour simmer, this recipe transforms simple ingredients into a soul-warming dish ideal for sharing with family. Serve it with crusty bread or creamy mashed potatoes for a satisfying, crowd-pleasing meal. Perfect for cozy dinners, this stew is your next comfort food obsession!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 lbs beef brisket
• 4 cups beef stock
• 2 medium, diced yellow onions
• 3 medium, peeled and sliced carrots
• 2 sliced celery stalks
• 1 medium, peeled and diced turnip
• 3 medium, peeled and quartered potatoes
• 3 minced garlic cloves
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 tablespoon worcestershire sauce
• 2 bay leaves
• 2 sprigs fresh thyme
• 1 teaspoon (or to taste) salt
• 1 teaspoon (or to taste) black pepper

Directions

Step 1

Cut the beef brisket into large chunks, about 2 inches each, and season generously with salt and black pepper.

Step 2

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.

Step 3

Brown the beef in batches, ensuring each piece develops a rich, golden crust on all sides. Remove the beef from the pot and set aside.

Step 4

Reduce heat to medium and add the diced onions, carrots, celery, and turnip. Cook for 5-7 minutes, stirring occasionally, until softened.

Step 5

Stir in the garlic and tomato paste, cooking for another 2 minutes until fragrant.

Step 6

Sprinkle the flour over the vegetables, stirring well to coat and cook for 1-2 minutes to remove the raw flour taste.

Step 7

Slowly pour in the beef stock while stirring to deglaze the pot and scrape up any browned bits from the bottom.

Step 8

Return the browned beef to the pot, along with the bay leaves, thyme sprigs, and worcestershire sauce.

Step 9

Bring the mixture to a simmer, cover, and reduce the heat to low. Let the stew cook gently for 2.5 to 3 hours, stirring occasionally.

Step 10

About an hour before the cooking time is up, add the potatoes to the pot, submerging them in the stew.

Step 11

Once the beef is tender and the potatoes have softened, remove the thyme sprigs and bay leaves.

Step 12

Taste and adjust the seasoning with more salt and pepper if needed.

Step 13

Serve the Devil’s Beef Tub hot, garnished with fresh thyme if desired, alongside crusty bread or mashed potatoes.

Nutrition Facts

Serving size	(3599.9g)

Amount per serving	% Daily Value*
Calories	3369.4

Total Fat 141.9g	0%
Saturated Fat 48.2g	0%
Polyunsaturated Fat 7.3g
Cholesterol 852.8mg	0%
Sodium 10253.5mg	0%
Total Carbohydrate 215.3g	0%
Dietary Fiber 35.3g	0%
Total Sugars 45.0g
Protein 305.3g	0%

Vitamin D 72.6IU	0%
Calcium 642.8mg	0%
Iron 39.0mg	0%
Potassium 9299.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.0%

Protein: 36.4%

Carbs: 25.6%