Beef casserole with herb scones

Name: Beef casserole with herb scones
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: Serves 4-6
Ingredients: 1 teaspoon tomato paste; 200 ml (6½ fl oz) red wine; 250 g (8 oz) self-raising flour; 250 g (8 oz) flat mushrooms, quartered; 60 g (2 oz) unsalted butter, chilled and cut into cubes; ¼ teaspoon salt; 1 tablespoon chopped fresh herbs, such as parsley, rosemary or thyme; 1 egg, beaten; 115 ml (3 ¾ fl oz) buttermilk (see Chef’s tip); 1 clove garlic, crushed; 1 tablespoon plain flour; 750 g (1 ½ lb) chuck steak or good-quality braising or stewing steak, cut into 2.5 cm (1 inch) cubes; 2 onions, thinly sliced; 2 tablespoons olive oil

Preparation info

Serves
4-6

Difficulty
Medium
Ready in
2 hr 30

Appears in

Casseroles

By Le Cordon Bleu

Published 1999

About

Just below the well-risen, golden brown scones is a rich, tender beef and mushroom casserole, which is guaranteed to liven up a cold winter’s day.

Ingredients

2 tablespoons olive oil
750 g (1 ½ lb) chuck steak or good-quality

Main course
Winter

Method

Preheat the oven to slow 150°C (300°F/Gas 2). Heat the oil in a flameproof casserole dish until it is very hot. Brown the meat in batches, taking care not to overcrowd the pan, for 3-4 minutes each side, then remove from the dish and set aside.
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