Country Beef Stew With Herb Scones (biscuits)

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 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

Recipe

• 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.