Country Beef Stew With Herb Scones (Biscuits) - cooking recipe

Ingredients

1 kg chuck steak, cut into 3 cm cubes (1 1/4 inch)
1/4 cup all-purpose flour
3 tablespoons oil
4 medium onions, roughly chopped
2 garlic cloves, crushed
1/3 cup plum jam
1/3 cup apple cider vinegar
1 cup beef stock
2 teaspoons sweet chili sauce
Herb Scones
2 cups self raising flour
30 g butter
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
3/4 cup milk

Preparation

Preheat the oven to moderate (180\u00b0C/350\u00b0F).
Toss the meat in the flour.
heat 2 tablespoons oil in a heavy based pan and brown the meat in batches over a medium high heat.
Drain and remove to a large bowl.
Heat the remaining oil in the pan and add the onion and garlic, stirring for 3 minutes or until soft.
Combine onion and meat in bowl.
Add the remaining casserole ingredients and stir well.
Transfer to an ovenproof dish.
Cover and bake for 1 hour 30 minutes or until the meat is tender.
Uncover the dish, turn the oven up to hot (240\u00b0C/475\u00b0F).
Place the herb scones on top of meat and bake, uncovered for 30 minutes or until scones are golden brown.
Herb Scones: Sift the flour into a bowl, rub in the butter, then stir in the herbs.
Add the milk and stir until just combined.
Turn onto a lightly floured surface, knead lightly until smooth.
Press dough out to a 4cm (1 1/2 inch) thick round.
Using a pastry cutter, cut into 5 cm (2 inch) rounds.