Country Beef Stew With Herb Scones (Biscuits) |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 4 |
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It's winter here, so my thoughts are turning to comfort food. This is a warming, filling stew from Family Circle. Ingredients:
1 kg chuck steak, cut into 3 cm cubes (1 1/4 inch) |
1/4 cup all-purpose flour |
3 tablespoons oil |
4 medium onions, roughly chopped |
2 garlic cloves, crushed |
1/3 cup plum jam |
1/3 cup apple cider vinegar |
1 cup beef stock |
2 teaspoons sweet chili sauce |
2 cups self raising flour |
30 g butter |
2 tablespoons chopped fresh chives |
2 tablespoons chopped fresh parsley |
3/4 cup milk |
Directions:
1. Preheat the oven to moderate (180°C/350°F).
2. Toss the meat in the flour.
3. heat 2 tablespoons oil in a heavy based pan and brown the meat in batches over a medium high heat.
4. Drain and remove to a large bowl.
5. Heat the remaining oil in the pan and add the onion and garlic, stirring for 3 minutes or until soft.
6. Combine onion and meat in bowl.
7. Add the remaining casserole ingredients and stir well.
8. Transfer to an ovenproof dish.
9. Cover and bake for 1 hour 30 minutes or until the meat is tender.
10. Uncover the dish, turn the oven up to hot (240°C/475°F).
11. Place the herb scones on top of meat and bake, uncovered for 30 minutes or until scones are golden brown.
12. Herb Scones: Sift the flour into a bowl, rub in the butter, then stir in the herbs.
13. Add the milk and stir until just combined.
14. Turn onto a lightly floured surface, knead lightly until smooth.
15. Press dough out to a 4cm (1 1/2 inch) thick round.
16. Using a pastry cutter, cut into 5 cm (2 inch) rounds.
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