Wednesday, May 6, 2009

Balsamic Scone and Red Wine Beef Stew (with gluten free notes)

The Autumn chill is in the air and comfort food is the staple of our family's happiness. The decorative leaves have been taken down from the fire guard and to the delight of freshly bathed and pyjamaed boys, actual fires have been lit. This recipe has us all giddy from the combination of intense carbs with iron raising protein.
Balsamic Scone and Red Wine Beef Stew
For the stew:
1 onion
4 cloves garlic
4 rashers streaky bacon
(or throw in a bacon hock instead)
500gms stewing steak
2 stalks celery
3 handfuls mushrooms
2 carrots
1/2 bottle red wine
1/2 cube stock (if desired)
Brown onions, then bacon and steak. Throw everything else in then put in moderate oven for 1.5 hours.
For the scone topping:
2 cups self raising flour (gluten free if required)
1 egg
1 teaspoon salt
2/3 - 3/4 cup of milk
1 tablespoon oil
2 tablespoons vintage balsamic vinegar
2/3 cup grated cheese
3 garlic cloves
Throw everything into mixer until a good, slightly sticky scone mixture. Scoop and dollop over stew until covered scatter finely chopped garlic and grated cheese. Bake in moderate oven for 15-20 minutes or until the top is golden brown.


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