Beef Stew with Herb and Peccorini Cheese Scones

I look through all the interesting things you fellow bloggers have to share, I can see that the cold and snow-filled days are getting the better of you. So, I decided to dedicate this post to all of you who are cold and miserable and in need of some good, old-fashioned comfort food.
Beef stew is one of my all time favorites when I am in the need for comfort food.

Beef Stew with Herb and Peccorini Cheese Scones


1 kg good quality beef, cubed (goulash, or rump)
1 onion, diced
2 cloves garlic, chopped
250 gr mushrooms, halved
1/4 bottle good red wine
2Tbs Worchestire sauce
salt and pepper to taste
Roux(a mixture of flour and butter) to thicken your sauce
Soften onion and garlic in a little oil in a cast iron pot.
Add beef cubes and brown slightly
Add all other ingredients and place in oven for 1 hour.
Add mushrooms and roux and cook for another 10 minutes.

In the meantime make the scones

2 cups all purpose flour
2 tsp baking powder
fresh herbs of your choice
1/2 cup grated peccorini cheese
salt and pepper to taste.
1/2 cup milk
2 eggs

Mix all dry ingredients. Mix milk and egg and “cut” it into dry ingredients with a knife until you have a manageable dough. (adjust liquid if necessary)Flour a working surface and make scones.

Place scones on stew and bake for 20 minutes at 180 degrees.

I served the dish with just lightly sautted baby spinach.