Barbecue spiced beef stew with cheesy scone topping
- February 2019
- Serves 4-6
- Hands-on time 30 min, simmering time 2½ hours, oven time 15-20 min
A comforting, slow-cooked barbecue beef stew with a buttermilk and cheddar scone topping. Like when you’re baking dumplings on top of a stew, the scone topping on this develop a great crust while retaining a soft centre… Perfect for mopping up the juices.
- 47.4g (23.9g saturated)
- 52.9g (11g sugars)
For 6 servings
Make the stew up to 3 days ahead and keep covered in the fridge, or freeze for up to 2 months. Defrost, reheat until piping hot, then complete the recipe.
The leftover seasoning mix makes a great addition to grilled fish or meat and even roast veg. Keep it in an airtight container for up to 2 weeks or freeze in a food bag for up to 2 months.
Freeze the leftover egg whites in a freezer bag for up to 3 months. Mark the bag with the number of whites and the date. Use to make meringues, macaroons and mousses or to glaze pastry.
The stew is hearty stuff, which demands a ripe, full-bodied red. A southern French fitou or minervois fits the bill.
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