Beef Casserole With Scone Topping

Total Time: 27 mins Preparation Time: 25 mins Cook Time: 2 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 kg beef chuck steaks, chopped
• 2 medium onions, sliced
• 2 medium carrots, sliced
• 3 garlic cloves, crushed
• 1/4 cup chopped parsley
• 60 ml tomato paste
• 2 teaspoons dijon mustard
• 250 ml dry red wine
• 250 ml beef stock
• 1 egg, lightly beaten
• 300 g self-raising flour
• 30 g butter, chopped
• 1/4 cup chopped fresh parsley
• 90 ml milk
• 90 ml buttermilk (can use all buttermilk or all milk)

Recipe

• 1 heat oil in a flameproof casserole dish 2-5 litre capacity, add beef in batches and cook until browned; remove from dish.
• 2 add onions, carrots and garlic to same dish and cook stirring until the onions are soft.
• 3 return beef to dish, stir in parsley, paste and mustard, wine and stock and bake covered in a slow oven 150d c about 1 3/4 hours until beef is tender.
• 4 place scone topping on hot beef mixture, brush with egg, bake uncovered in mod hot oven 200d 210d c for about 15 minutes or until scone are browned and cooked through.
• 5 serve sprinkled with extra chopped parsley.
• 6 scone topping: sift flour into bowl, rub in butter, stir in parsley and enough milk to make a soft dough.
• 7 tun dough onto lightly floured surface and knead lightly until smooth.
• 8 press dough out to 2cm thickness and cut into 5cm rounds.