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
- Heat the oven to 160/325/GM 3
- 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
- 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.
- Simmer the lot, skimming of any impurities cover with the lid and put in the oven for 90 minutes
- 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.
- 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.
- 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.