Ingredients
- 1tbsp olive oil
- 6 shallots, halved
- 600g lean braising beef, diced
- 3tsp tomato purée
- 1tsp dried mixed herbs
- 1tbsp plain flour
- 300g mushrooms, sliced
- 500g carrots, quartered and cut into chunks
- 250ml Guinness or dark ale
- 1 very low salt beef stock cube mixed with 250ml boiling water
- 2 bay leaves
- For the scones
- 275g self-raising flour, plus 2tbsp for kneading
- 85g low-fat spread
- 1tsp dried mixed herbs
- 1tbsp dried parsley
- 110ml skimmed milk
- 20g parmesan, finely grated
- Spray cooking oil
- 500g broccoli florets, steamed, to serve Handful of fresh parsley, chopped, to garnish (optional)
Method
- Heat the oven to 180ºC/fan 160°C/gas 4. In an ovenproof pan or casserole, heat the olive oil over a medium heat and cook the shallots until lightly golden. Add the beef and cook until evenly browned.
- Add the tomato purée, 1tsp mixed herbs and flour. Toss to coat the meat and cook for a few min more.
- Add the mushrooms, carrots, Guinness or ale, stock and bay leaves. Bring to the boil. Cover and cook in the oven for 1 hr 45 min–2 hr until the beef is tender.
- Meanwhile, prepare the scones. Sieve the flour into a bowl. Rub in the spread until the mixture resembles breadcrumbs, then stir in the dried herbs. Add the milk and parmesan and mix with a table knife to make a soft dough.
- Transfer to a lightly floured surface and press with your hands to 1.5–2cm thick. Cut out rounds with a 5cm round cutter, rerolling the dough as needed. Put on a lightly floured baking tray, spray with oil and cook for 15 min until lightly golden. Put the scones on top of the casserole 5 min before serving and return to the oven.
- Serve with the broccoli, garnished with parsley, if using.
Nutrition per serving
Read more on how we calculate nutrition.
515 34.7g 16.3g 5.1g 10.4g 12.4g 1g 306mg 49.5g 5.4mg
