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Name: Cheese Scones on Beef Stew
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 450 g Stewing beef; cubed (1lb); 1/2 Bottle red wine; 1 ds Worcester sauce; 1 sm Knob of fresh root ginger; 3 tb Plain flour; 2 Garlic chopped; Few leaves fresh coriander; 1 Jalapenos pepper; chopped; Salt and pepper; 1 ds Tabasco sauce; 1 Onion chopped; 2 tb olive oil; 200 g Button mushrooms; (7oz); 280 ml Beef stock; (1/2 pint)

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INGREDIENTS

450 g Stewing beef; cubed (1lb)
1/2 Bottle red wine
1 ds Worcester sauce
1 sm Knob of fresh root ginger
3 tb Plain flour
2 Garlic ; chopped
Few leaves fresh coriander
1 Jalapenos pepper; chopped
Salt and pepper
1 ds Tabasco sauce
1 Onion ; chopped
2 tb olive oil
200 g Button mushrooms; (7oz)
280 ml Beef stock; (1/2 pint)

INSTRUCTIONS

MMMMM-------------------FOR THE CHEESE SCONES------------------------ 75 g Wholewheat flour; (3oz) 75 g Self raising flour; (3oz) 25 g Butter; room temperature ; (1oz) 1 ts Baking powder 2 tb Milk; (2 to 3) 40 g Finely grated strong cheddar -cheese; (1 1/2oz) 40 g Finely grated stilton -cheese; (1 1/2oz) 1 lg Egg 1/2 ts Salt 1/4 ts Mustard powder 2 Good pinches cayenne pepper A little extra milk Pre-heat the oven to 180?C/350F/gas mark 4 To make the stew, dust the cubed beef with the flour, salt and pepper. Heat the olive oil and fry the beef until well sealed and coloured. Add the chopped onions, garlic, ginger and button mushrooms. Pour in the red wine, worcester sauce, tabasco and reduce by half. Pour in the beef stock, add the chilli and simmer gently until the meat is tender, about 20 minutes. Meanwhile, to make the scones first sift the flours into a mixing bowl, add the bran remaining in the sieve, the mustard powder, salt and one pinch of cayenne pepper. Mix them together well, then rub in the butter (using your fingertips) until the mixture is all crumbly. Now mix in most of the grated cheese, leaving about 1 tbsp to one side. Next, in a small bowl, beat the egg together with 2 tbsp of milk. Add this to the mixing bowl to make a soft dough, what you are after is a smooth dough that will leave the bowl clean, so add just a few drops of milk if it is too dry. Now roll out the dough on a floured surface to a thickness of about 2cm (3/4 inch) and use a 6cm (2 1/4 inch) cutter to cut out the scones. When the stew has simmered for 20 minutes, add the coriander and transfer to an oven proof dish. Brush the tops of the scones with milk, then sprinkle the remaining grated cheese over the top of each scone, with a faint dusting of cayenne. Place on top of the stew and then cook in the oven for 25 minutes. Per serving: 642 Calories (kcal); 54g Total Fat; (75% calories from fat); 13g Protein; 26g Carbohydrate; 246mg Cholesterol; 4368mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 4 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Cheese Scones on Beef Stew

450 g Stewing beef; cubed (1lb)
1/2 Bottle red wine
1 ds Worcester sauce
1 sm Knob of fresh root ginger
3 tb Plain flour
2 Garlic chopped
 Few leaves fresh coriander
1 Jalapenos pepper; chopped
 Salt and pepper
1 ds Tabasco sauce
1 Onion chopped
2 tb olive oil
200 g Button mushrooms; (7oz)
280 ml Beef stock; (1/2 pint)

MMMMM-------------------FOR THE CHEESE SCONES------------------------     75 g  Wholewheat flour; (3oz)     75 g  Self raising flour; (3oz)     25 g  Butter; room temperature           ; (1oz)      1 ts Baking powder      2 tb Milk; (2 to 3)     40 g  Finely grated strong cheddar           -cheese; (1 1/2oz)     40 g  Finely grated stilton           -cheese; (1 1/2oz)      1 lg Egg    1/2 ts Salt    1/4 ts Mustard powder      2    Good pinches cayenne pepper           A little extra milk   Pre-heat the oven to 180?C/350F/gas mark 4    To make the stew, dust the cubed beef with the flour, salt and  pepper. Heat the olive oil and fry the beef until well sealed and  coloured. Add the chopped onions, garlic, ginger and button  mushrooms. Pour in the red wine, worcester sauce, tabasco and reduce  by half. Pour in the beef stock, add the chilli and simmer gently  until the meat is tender, about 20 minutes.    Meanwhile, to make the scones first sift the flours into a mixing  bowl, add the bran remaining in the sieve, the mustard powder, salt  and one pinch of cayenne pepper. Mix them together well, then rub in  the butter (using your fingertips) until the mixture is all crumbly.  Now mix in most of the grated cheese, leaving about 1 tbsp to one  side.    Next, in a small bowl, beat the egg together with 2 tbsp of milk. Add  this to the mixing bowl to make a soft dough, what you are after is a  smooth dough that will leave the bowl clean, so add just a few drops  of milk if it is too dry. Now roll out the dough on a floured surface  to a thickness of about 2cm (3/4 inch) and use a 6cm (2 1/4 inch)  cutter to cut out the scones.    When the stew has simmered for 20 minutes, add the coriander and  transfer to an oven proof dish. Brush the tops of the scones with  milk, then sprinkle the remaining grated cheese over the top of each  scone, with a faint dusting of cayenne. Place on top of the stew and  then cook in the oven for 25 minutes.        Per serving: 642 Calories (kcal); 54g Total Fat; (75% calories from  fat); 13g Protein; 26g Carbohydrate; 246mg Cholesterol; 4368mg Sodium  Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 4 Vegetable; 0 Fruit;  10 Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (798g)
Recipe Makes: 1 servings

Calories: 197
Calories from Fat: 64 (32%)

Amt Per Serving		% DV

	Total Fat 7.1g	9 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 163.2mg		6 %
Potassium 215.7mg		6 %
Total Carbohydrate 30g		9 %
	Dietary Fiber 2.6g	11 %
	Sugars, other 27.3g
Protein 4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 197

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