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Beef stew with cheese scone dumplings

Warming beef stew with cheese scone dumplings and green veg

Beef stew with cheese scone dumplings

Name: Beef stew with cheese scone dumplings
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 batch of beef stew (see recipe in 'Goes well with')); 1 tbsp Dijon mustard; cooked green veg to serve; 225g self-raising flour plus extra for dusting; pinch of cayenne pepper; 1 tsp baking powder; 75g cold unsalted butter cut into cubes; 100g mature cheddar grated, plus extra for the topping; small bunch of parsley finely chopped; 85ml milk

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Serves 4

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4.2 out of 5.6 ratingsRate

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Pair our comforting beef stew with fluffy cheese scone dumplings to make it extra-special – it gets a touch of heat from cayenne

High-fibre

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Ingredients

Nutrition

Units:

MetricUS

1 batch of beef stew

(see recipe in 'Goes well with'))
1 tbsp Dijon mustard
cooked green veg

to serve

For the cheese scone dumplings

225g self-raising flour

plus extra for dusting
pinch of cayenne pepper
1 tsp baking powder
75g cold unsalted butter

cut into cubes
100g mature cheddar

grated, plus extra for the topping
small bunch of parsley

finely chopped
85ml milk

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Nutrition: Per serving

kcal876
fat43g
saturates22g
carbs58g
sugars10g
fibre6g
protein62g
salt4.3g

Method

step 1

If the beef stew is frozen, defrost overnight in the fridge first. Transfer to a flameproof casserole and stir through the mustard.
step 2

Heat the oven to 200C/180C fan/gas 6. Tip the flour into a large bowl and stir in the cayenne, baking powder and 1 tsp salt. Rub in the butter using your fingertips to combine – it should have a sandy texture. Use a cutlery knife to stir in the cheese and parsley.
step 3

Pour in the milk and use the knife to stir it in until the mixture clumps together. If it looks dry, add a little more milk. Tip the dough onto a lightly floured surface and gently knead until any dry floury patches are incorporated – try not to overmix, as you’ll end up with tough scones. Roll or pat the dough until it’s roughly 1cm thick. Use a 5cm cookie cutter to stamp out the scones – we made 18. Arrange the scones on top of the beef stew in a single layer, leaving space for them to expand during cooking. Place any others on a baking tray lined with baking parchment. Sprinkle each with a little more cheese, cover the casserole with a lid and bake for 15 mins along with the extra scones.
step 4

Remove the tray of scones from the oven and leave to cool. Uncover the casserole and return it to the oven for another 15 mins, or until the scones on top are puffed and golden. Serve with cooked green veg, if you like.

Recipe from Good Food magazine, February 2023

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A star rating of 4.2 out of 5.6 ratings

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