Beef Stew with Prunes and Pumpkin Scones

Name: Beef Stew with Prunes and Pumpkin Scones
Ingredients: ¼ tsp nutmeg; 1 tsp salt; freshly ground black pepper; 115g/4oz cooked mashed pumpkin; 1 egg; 120ml/4floz milk; 750g/1½lb flour; 1 tsp baking powder; milk to glaze; 1 tbsp flour; 450g/1lb prunes, soaked; 1 bottle red wine; 300ml/½ pint beef stock; 1 carrot, sliced; 4 tbsp olive oil; 2 cloves garlic, crushed; 1 onion, sliced; 1 tsp juniper berries, crushed; piece of orange peel; 2 sprigs thyme; pinch of nutmeg; 6 black peppercorns, crushed; 2 bayleaves, crushed; 115g/4oz butter, softened; 2 tbsp brandy (optional); 900/2lb stewing beef, cubed

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

Save British beef by eating more of it is what I say. This is a lovely rich comforting stew for the cold winter months. The Pumpkin Scones can be served with the stew or put on top as a cobbler.

Ingredients

900/2lb stewing beef, cubed
25g/1 oz dripping

Stew
Winter
Spicy

Method

Place the meat in a large non-metallic bowl. Combine all the ingredients for the marinade, pour over the meat and refrigerate for 48 hours, turning occasionally. Strain, reserving the marinade, and wipe dry.

Brown the meat in the hot dripping. Transfer to a casserole and pour over the marinade. Cover and cook in a preheated oven at