Slow Cooked Peppered Beef with Gorgonzola Scones

Name: Slow Cooked Peppered Beef with Gorgonzola Scones
Cook time: 540 min
Total time: 540 min
Cuisine: British
Ingredients: 25g Butter; 750g diced beef; 1 Red Onion; 125g cup mushroom; 2 tablespoons plain flour; 200ml Red wine; 250ml Stock (from a stock cube); 2 teaspoons tomato puree; 2 tablespoons redcurrant jelly; 1 teaspoon crushed peppercorns; salt and pepper; 250g self-raising flour; 40g diced butter; 125g gorgonzola cut into 1cm dice; 3 tablespoons chopped fresh parsley; 1 egg; 4-5 tablespoons milk

Over a year ago 8,527 views

Cook: 540 mins

British Main Course

Ingredients

25g Butter
750g diced beef
1 Red Onion
125g cup mushroom
2 tablespoons plain flour
200ml Red wine
250ml Stock (from a stock cube)
2 teaspoons tomato puree
2 tablespoons redcurrant jelly
1 teaspoon crushed peppercorns
salt and pepper
250g self-raising flour
40g diced butter
125g gorgonzola cut into 1cm dice
3 tablespoons chopped fresh parsley
1 egg
4-5 tablespoons milk

Accompaniment

Description

Amazing rich stew with the most lovely scones... serve with green beans.

Method

1
Heat butter and brown beef, transfer to plate.

Add onion and fry for 5 mins. Stir in mushrooms and flour and cook for one minute. Stir in wine, stock, tomato puree, redcurrent jelly, peppercorns and salt and bring to boil.

Add meat and press below surface and cook on low for 8-10 hrs (or I guess you could cook on low in the oven for 3 or 4 hrs?).

Make, scones. Place flour in bowl, add butter and rub until breadcrumbs. Stir in salt, pepper, cheese (remove rind) and parsley. Reserve some egg for glazing and add rest. Add enough milk to make a soft dough.

Lightly knead, then pat into think round that is just smaller than your pot. Cut into 8 wedges and arrange on top your stew. Cover and cook for 45-60 mins.

Brush scones with reserved egg and brown under grill. Serve with green breans.

Can be made with diced venison also.