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Braised Beef with Stilton Scones

Braised Beef with Stilton Scones

A wonderfully comforting Braised Beef with Stilton Scones recipe taken from Fantastic Food For Less.






Braised Beef with Stilton Scones

Ingredients

Sunflower oil 1 tbsp

Diced stewing beef 500g (1lb 2oz)

Onion 1, peeled and chopped

Plain flour 2 tbsp

Beef stock 750ml (1¼ pints)

Tomato purée 1 tbsp

Worcestershire sauce 2 tbsp

Hot horseradish sauce 1 tbsp

Salt and freshly ground black pepper

Self-raising flour 175g (6oz)

Butter 25g (1oz)

Stilton or other strong blue cheese 110g (4oz), crumbled

Egg 1, beaten

Milk 3–4 tbsp

Closed cup mushrooms 110g (4oz), wiped and sliced

Cooked frozen peas to serve (optional)

Instructions

1

Preheat the oven to 180°C/350°F/Gas 4. Heat the oil in a large frying pan and fry the beef for a few minutes. Add the onion and fry for 5 minutes, stirring, until the meat is browned and the onion softened.

2

Stir in the flour, then mix in the stock, tomato purée, Worcestershire sauce, horseradish sauce and salt and pepper. Bring to the boil, stirring.

3

Transfer to a casserole dish large enough to hold the stew and scone topping. Cover the dish and cook in the oven for 2 hours or until the meat is tender.

4

Meanwhile, make the topping. Put the flour, a little salt and pepper and butter into a mixing bowl and rub in the fat until you have fine crumbs. Stir in the cheese, then add nearly all the egg, keeping just enough back to glaze the top. Gradually stir in enough milk to mix to a soft, but not sticky, dough. Knead very lightly then roll out on a lightly floured surface until a little smaller than the top of the casserole dish.

5

Remove the lid, stir in the mushrooms then cut the scone topping into eight pieces. Arrange on the meat in a single layer and brush with the remaining egg.

6

Cook, uncovered, for 20–25 minutes until the topping is well risen and golden. Spoon onto warmed plates and serve with peas, if using.

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