Beef Casserole With Scone Topping

Name: Beef Casserole With Scone Topping
Ingredients: 2 tablespoons olive oil; 2 kg beef chuck steaks, chopped; 2 medium onions, sliced; 2 medium carrots, sliced; 3 garlic cloves, crushed; 1/4 cup chopped parsley; 60 ml tomato paste; 2 teaspoons Dijon mustard; 250 ml dry red wine; 250 ml beef stock; 1 egg, lightly beaten; SCONE TOPPING; 300 g self-raising flour; 30 g butter, chopped; 1/4 cup chopped fresh parsley; 90 ml milk; 90 ml buttermilk (can use all buttermilk or all milk)

17 ingredients

8 steps

Ingredients

2 tablespoons olive oil
2 kg beef chuck steaks, chopped
2 medium onions, sliced
2 medium carrots, sliced
3 garlic cloves, crushed
1/4 cup chopped parsley
60 ml tomato paste
2 teaspoons Dijon mustard
250 ml dry red wine
250 ml beef stock
1 egg, lightly beaten
SCONE TOPPING
300 g self-raising flour
30 g butter, chopped
1/4 cup chopped fresh parsley
90 ml milk
90 ml buttermilk (can use all buttermilk or all milk)

Directions

1

Heat oil in a flameproof casserole dish 2-5 litre capacity, add beef in batches and cook until browned; remove from dish.
2

Add onions, carrots and garlic to same dish and cook stirring until the onions are soft.
3

Return beef to dish, stir in parsley, paste and mustard, wine and stock and bake covered in a slow oven 150d c about 1 3/4 hours until beef is tender.
4

Place scone topping on hot beef mixture, brush with egg, bake uncovered in mod hot oven 200d 210d C for about 15 minutes or until scone are browned and cooked through.
5

Serve sprinkled with extra chopped parsley.
6

SCONE TOPPING: Sift flour into bowl, rub in butter, stir in parsley and enough milk to make a soft dough.
7

Tun dough onto lightly floured surface and knead lightly until smooth.
8

Press dough out to 2cm thickness and cut into 5cm rounds.