2 1/2 pounds stewing beef, cut into 1 1/2-inch pieces
Salt and freshly ground pepper, to taste
Olive oil, as needed
Butter, as needed
1 large onion, diced
1 small carrot, diced
1 celery rib, diced
2 garlic cloves, chopped
2 tbsp. chopped rosemary
4 tbsp. flour
1 cup dry red wine
3 cups beef stock
Dash Worcestershire sauce, or to taste
4 cups baby button mushrooms
1 bunch baby carrots, peeled, blanched
1 tbsp. prepared horseradish
Handful frozen peas
1 tbsp. chopped parsley
Cheddar Cheese Scones
2 cups all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1 tsp. freshly ground pepper (optional)
5 tbsp. butter, cut into cubes, cold (unsalted)
1 cup whipping cream (35%)
1/2 to 3/4 cup grated aged cheddar cheese
Flour, for rolling
1 egg + 1 tbsp. water, for egg wash
Pat beef dry with paper towel to remove excess moisture. Season with salt and pepper.
Heat Dutch oven over medium heat. Add 2 tbsp. olive oil and 2 tbsp. butter. When oil is hot and butter melts, add beef in batches to avoid overcrowding the pan. Brown beef well on all sides, about 8 to 12 minutes, adding more butter if pan looks dry. Remove beef from pan.
Add 1 tbsp. butter to pan. Add onion, carrot, celery, garlic and chopped rosemary. Cook until vegetables start to soften, about 3 to 5 minutes.
Add flour. Stir to combine. Cook for 2 to 3 minutes. Add red wine and cook for 5 minutes. Add beef stock and Worcestershire sauce. There should be enough liquid to cover the stewing beef, add a little water if needed. Bring to a boil, scraping the bottom of the pan with a wooden spoon to incorporate all the pan juices into the wine. Reduce to a simmer and add the beef back in the pan. Cover. Cook stew stove top or in preheated 350 F. degrees oven. Cook, stirring occasionally, until meat is tender enough to cut with a fork, about 2 to 2 1/2 hours. Taste and adjust for seasoning.
Preheat oven to 425 F. degrees.
Meanwhile in a large skillet over medium high heat, add 1 tbsp. olive oil and 1 tbsp. butter. Add mushrooms in batches to avoid overcrowding the pan. Season with salt and pepper. Cook, stirring occasionally, until mushrooms are golden brown, about 5 to 7 minutes.
Add carrots to boiling, salted water. Blanch until tender crisp, about 3 minutes. Drain.
Add mushrooms, carrots, horseradish, peas and parsley to simmering stew. Stir to combine. Top with Cheddar Cheese Scones. Brush scones with egg wash.
Bake until scones are golden brown, about 12 to 15 minutes.
Cheddar Cheese Scones
Add flour, baking powder, salt and black pepper to a large bowl. Stir with a whisk to thoroughly combine the dry ingredients.
Cut butter into flour mixture, rubbing fat into flour with your fingertips until the mixture resembles coarse crumbs. (Some bigger clumps are okay.) Add 1/2 cup to 3/4 cup grated cheese depending how cheesy you like your scones. Toss.
Stir in cream with wooden spoon, just until flour absorbs most of liquid. Don’t over mix. Lightly flour work surface. Turn out dough and knead gently a few times until dough forms. Again, don’t over work or scones will be tough.
Shape dough into a round and flatten to about 1-inch thickness. Lightly dust with more flour if dough is too sticky. Cut dough into 7 rounds with 3-inch cookie cutter. Gently bring scraps of dough together and shape 2 more biscuits. Transfer on top of stew.
Yield: 6 servings.