Pre heat your oven to 150°C /130°C fan assisted (gas 2).
Remove your meat from the packaging & pat dry before
Season the meat with sea salt & cracked black pepper before
searing in a little beef dripping in a casserole dish over high
heat until brown.
Add tomato paste, mustard, Worcester sauce & beef stock and
reduce a little, thicken with a tablespoon corn flour mixed with a
little cold water and stirred into the boiling broth then cover
& place in the centre of the oven and cook for 2 to 2½ hours,
the meat should be just tender when pierced with a skewer.
Whilst the beef
is cooking gently poach the shallots & carrots in a little
salted water with the butter until just cooked 8-10 minutes, drain
away liquid then fold through the casserole before topping with
Method for Scones (cobbler)
Place the flour, baking powder, mustard, salt and butter in a
bowl and rub together to a fine breadcrumb consistency.
Add three-quarters of the cheese and the herbs and mix.
Add the milk slowly bit by bit to form a soft dough.
Place in a bowl, cover and rest the dough for 20 minutes.
After resting, on a lightly floured surface roll out to about
3cm thick then cut into discs reusing the trimmings for extra
When the stew is ready place the scones on top & bake in
preheated oven 180°C /160°C fan assisted (gas 4).
Brush the scones with the beaten egg and sprinkle with the
Place in the oven for 30-40 minutes or until the scones are a
nice golden colour.
Serve hot with buttered greens & Hot English mustard.
Note: The stew can be made in advance & reheated before
topping with the scones.