Scottish Beef Stew

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2 tablespoons pure olive oil

All-purpose flour, for dredging

2 1/2 pounds well-marbled boneless beef chuck, cut into 1 1/2-inch pieces

Salt and freshly ground pepper

2 tablespoons unsalted butter

2 medium onions, cut into 1/2-inch dice

2 carrots, cut into 1/2-inch dice

2 celery ribs, cut into 1/2-inch dice

4 ounces rutabaga, peeled and cut into 1/2-inch dice (1 cup)

2 tablespoons red currant jelly

2 cups dry red wine

2 cups beef stock or low-sodium broth

2 thyme sprigs

1 garlic clove, smashed

1 bay leaf

Skirlie Potato Cakes

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