Stewed Red-wine Beef with Anchovy Scones

When cooking pots were invented, slow-cooking of vegetables, grains and less tender cuts of meat became possible, and the earliest meat soups were the forerunners of our various famous stews. This dish is a variation of two classics: the beef stew itself, which was often cooked with a few fillets of anchovies in place of salt as a seasoning, and beef cobbler. The term ‘cobbler’ originally described a type of pie with a thick dough lining for a filling. Over the years, the dough lining has b