Country Beef With Herb Scones - cooking recipe

Ingredients

2 1/4 lbs beef stew meat, cubed
1/2 cup flour
1/4 cup oil
2 None onions, chopped
2 cloves garlic, crushed
5 oz button mushrooms, quartered
1 cup beef stock
1/4 cup plum jam
1/4 cup malt vinegar or cider vinegar
1 tbsp Worcestershire sauce
None None FOR THE HERB SCONES
1 1/2 cups self-rising flour
1/2 tsp baking powder
2 tbsp finely chopped fresh chives or parsley
1/2 cup heavy cream
1/2 cup milk, plus additional for brushing
1 None egg yolk

Preparation

Coat beef in flour, shaking off any excess flour. Heat oil in a large saucepan on high heat. Cook beef in batches for 5 mins, until brown. Remove from pan.
Reduce heat to medium. Add onion and garlic and cook for 3 mins, or until onion softens. Return beef to pan with mushrooms, stock, jam, vinegar and Worcestershire sauce.
Reduce heat to very low. Cover and simmer for 2 hours, until beef is very tender.
Preheat the oven to 350\u00b0F. Spoon beef mixture into a shallow 2-quart baking dish.
For the herb scones, sift flour, baking powder and a pinch of salt into a large bowl. Stir in herbs. Whisk cream, milk and egg yolk in a medium bowl. Add to dry ingredients and stir until mixture comes together to form a dough. Press out on a floured surface to 3/4-inch thickness. Cut into about 24 squares. Arrange scones over beef and brush with a little additional milk.
Bake for 20 mins, until scones are puffed and golden.