Here is how my beef stew with cheese scones turned out:
|Beef and mushroom stew|
|Beef and mushroom stew pre bake|
|Cheese and flour|
|Cheese scones ingredients|
|Cheese scone mixture rolled out|
|Cheese scones pre bake|
|Cheese scones baked|
Recipe for beef and mushroom stew
400g lean rump steak, cut into 2 cm cubes
1 tablespoon plain flour
2 tablespoons extra virgin olive oil
50g pancetta, diced
150g wild mushrooms (I used ordinary mushrooms, and added much more than 150g)
1 large carrot, cut into 1 cm cubes
2 garlic cloves, finely chopped
150 ml red wine
1 tablespoon tomato paste
400ml beef stock
salt and freshly ground pepper
315 calories, 16 fat, 5.2 saturates, 6.3g sugars, 1.4g salt
Preheat the oven to 200c/400F/ gas mark 6
Place the cubed beef in a large bowl and dust with flour
Heat the oil in a large non-stick flameproof casserole and gently fry the beef for 2-3 minutes until browned all over. Work in batches if necessary. Remove from the pan and set aside.
Add the onions and pancetta to the pan and cook for 5 minutes, stirring occasionally. Add the mushrooms, carrot and garlic to continue to cook for a further 5 minutes. Pour in the wine and bring to the boil.
Return the beef to the pan, stir in the tomato paste and gently mix well. Pour in the stock a little at a time, stirring as you do so, to create a sauce. Bring to the boil.
Transfer to the middle of the oven for 25 minutes. Remove the lid for the last 5 minute to allow the sauce to thicken.
Before serving, season with salt and pepper and allow the casserole to rest, out of the oven for 10 minutes.
For the cheese scones
225 self-raising flour
1tsp cream of tartar
pinch of sea salt
50g unsalted butter, diced and chilled
50g cheddar, grated
130-150ml full fat milk
plain flour for dusting
1 egg beaten with 1 tbsp milk
1tbsp cheddar, grated
Preheat the oven to 220C/425F/Gas mark 7
Sift the flour, cream of tartar, and salt into a mixing bowl. Rub in the butter with the tips of your fingers until the mixture looks like fine sand.
Add the cheese. Slowly add enough milk to bring the dough together, using a table knife to do so.
Turn the dough onto a flavoured surface and give it a little knead for about 20 seconds: don't overwork the dough, as this will make the scones heavy.
Roll out to a thickness of 2-3cm and cut into rounds using the cutter and place on the lined baking together tray, in two tight rows of 5 so that they are just touching. Brush the egg wash and sprinkle with the grated cheese.
Bake for 12 minutes on the middle shelf of the preheated oven, until well risen and golden.
Cool on a wire rack and serve warm.