Beef Stewed in Red Wine with Anchovy Scones

Beef in Red Wine

Sometimes you need one of those dishes that just fill the house with wonderful aromas, and yourself with marvellous taste and flavours. This is one of those dishes. Beef in red wine, the sweet flavour of carrots and soft silky onions.  Added to this is the side dish of choice, it could be (as here) anchovy scones or perhaps you prefer the more English dumpling, or even add some cheese to the dumplings. Whatever it is, make this dish and rest with some red wine afterwards. It hits the spot.


  • 675g (1.5lb) chuck steak cut into 2cm dice
  • 15g beef dripping or tablespoon of cooking oil
  • 4 carrots, peeled and quartered
  • 3 onions thickly diced
  • 1 bay leaf
  • Bottle of gutsy red wine.
  • 1pt of veal or beef stock (or jus if you have it because it is richer)
  • salt and pepper

For the Scones

  • 2oz butter
  • 8-10 anchovy fillets diced
  • 225g (8oz) self-raising flour
  • half teaspoon of chopped fresh thyme
  • 1 egg, beaten
  • 2-3 tablespoons of milk
  • pepper

Preparation method

  1. Heat the oven to 160/325/GM 3
  2. Season the beef, heat the dripping or oil in your casserole dish and fry the beef making sure to give it a good colour on all sides
  3. Add the chopped vegetable to the pan with the bay leaf and cook them off for about three minutes. Then pour over the red wine and reduce the lot by half. Pour in the stock so that the meat is just covered.
  4. Simmer the lot, skimming of any impurities cover with the lid and put in the oven for 90 minutes
  5. after 1.5 hours check on it, skimming off any impurities. if it looks too thick add some more water and return to the oven for up to another thirty minutes.
  6. Making the scones: rub the butter and flour to make a mix like breadcrumbs, add black pepper, add the diced anchovies and chopped thyme. Stir in the egg to bind and create a dough, then add some milk if a little dry. Divide the lot into four and mould to resemble scones.
  7. Now the beef is ready whack up the oven to 180/350/GM4. Take off the lid, put the scones on top of the beef and put the pot back in the oven. Leave in there for 25-30 minutes. When they are golden spoon out onto the plate with some greens for a side dish.


About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
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