Beef Stew with Herb and Peccorini Cheese Scones
Beef stew is one of my all time favorites when I am in the need for comfort food.
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 tsp baking powder
fresh herbs of your choice
1/2 cup grated peccorini cheese
salt and pepper to taste.
1/2 cup milk
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.