Beef Stew with Herb Scones
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr 50 mins |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 750 g roast beef (braised beef, alternatively beef neck steak)
- 2 tablespoons oil
- 2 onions)
- 1 clove garlic
- 1 tablespoon flour
- 200 ml red wine
- 200 ml water
- 1 teaspoon tomato paste
- 250 g wild mushrooms your choice, e.., Porcini mushrooms
- salt and pepper
For the dough:
- 2 teaspoons baking soda
- 250 g flour
- salt
- 60 g butter, ice cold
- 1 tablespoon herbs, fresh
- 120 ml buttermilk
For painting:
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- Peel the onions and garlic, cut the onions into thin rings and the meat into cubes.
- Preheat the oven to 150 degrees.
- Heat the oil in a fire-proof saucepan (which has a fire-proof lid), fry the meat cubes in it on all sides for about 7 minutes, then remove and set aside.
- Briefly sauté the onion rings and the pressed garlic in the same saucepan, sprinkle the flour over them and let them turn golden brown while stirring constantly. Gradually stir in the wine, water and tomato paste, season with salt and pepper. Stir until the stock thickens, add the meat cubes and the quartered mushrooms, stir and bring to the boil. Close the pot tightly with the lid and put it in the oven for about 90 minutes (alternatively, you can prepare it on the stove top, provided the lid closes really well.)
- Do not start preparing the scones until approx. 15 minutes before the end of the cooking time:
- Mix the flour, baking powder and a pinch of salt, mix quickly with your hands with diced ice-cold butter (preferably from the freezer) until the dough starts to crumble, then mix in the freshly chopped herbs and add the buttermilk and knead until the dough is smooth is. Roll out approx. 1.5 cm thick and cut out approx. 10 round cookies approx. 5 cm in diameter (works very well with a glass, for example).
- Take the pot out of the oven or from the stove, raise the oven temperature to 200 degrees.
- Spread the herb scones on the meat and brush with the beaten egg. Bake on the top rail - now without the lid - until the scones have risen and are golden brown in color.
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