Prep 25 mins
Cook 2 mins
A tasty casserole which the amount might seem a lot, but the casserole without the scone topping can be frozen.
- 2 tablespoons olive oil
- 2 kg beef chuck steaks, chopped
- 2 medium onions, sliced
- 2 medium carrots, sliced
- 3 garlic cloves, crushed
- 1⁄4 cup chopped parsley
- 60 ml tomato paste
- 2 teaspoons Dijon mustard
- 250 ml dry red wine
- 250 ml beef stock
- 1 egg, lightly beaten
- 300 g self-raising flour
- 30 g butter, chopped
- 1⁄4 cup chopped fresh parsley
- 90 ml milk
- 90 ml buttermilk (can use all buttermilk or all milk)
- Heat oil in a flameproof casserole dish 2-5 litre capacity, add beef in batches and cook until browned; remove from dish.
- Add onions, carrots and garlic to same dish and cook stirring until the onions are soft.
- Return beef to dish, stir in parsley, paste and mustard, wine and stock and bake covered in a slow oven 150d c about 1 3/4 hours until beef is tender.
- Place scone topping on hot beef mixture, brush with egg, bake uncovered in mod hot oven 200d 210d C for about 15 minutes or until scone are browned and cooked through.
- Serve sprinkled with extra chopped parsley.
- SCONE TOPPING: Sift flour into bowl, rub in butter, stir in parsley and enough milk to make a soft dough.
- Tun dough onto lightly floured surface and knead lightly until smooth.
- Press dough out to 2cm thickness and cut into 5cm rounds.
This was very delicious. Everyone raved about the scone topping. It is light in texture and the parsley gives the scones a really refreshing flavour. Instead of using the casserole in latchy's recipe I used leftover casserole that I had from the night before. The ingredients I used for my casserole was very similar to Latchy’s casserole. The only difference being I had kidney beans in my recipe and no mustard. I will use this recipe again. Latchy, I love your recipes. They are easy to make and always taste wonderful.