Beef stew with herb scones

Ingredients for 5 servings:

• 750 g roast beef (pot roast, alternatively beef neck steak)
• 2 tbsp oil
• 2 onions
• 1 garlic clove(s)
• 1 tbsp flour
• 200 ml red wine
• 200 ml water
• 1 tsp tomato paste
• 250 g wild mushrooms of your choice, e.g., porcini mushrooms
• salt and pepper
• 2 tsp baking powder
• 250 g flour
• Salt
• 60 g butter, ice cold
• 1 tbsp herbs, fresh
• 120 ml buttermilk
• 1 egg(s)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 2 hours 30 minutes

Peel the onions and garlic, cut the onions into thin rings, and dice the meat. Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit). Heat the oil in a fireproof pot (which also comes with a fireproof lid). Brown the meat cubes on all sides for about 7 minutes, then remove and set aside. Briefly sauté the onion rings and crushed garlic in the same pot. Sprinkle the flour over the onions and cook until golden brown, stirring constantly. Gradually stir in the wine, water, and tomato paste, season with salt and pepper. Stir until the broth thickens. Add the meat cubes and the quartered mushrooms, stir, and bring to a boil. Cover the pot tightly and place it in the oven for about 90 minutes (alternatively, you can also prepare it on the stovetop, as long as the lid fits properly). Start preparing the scones about 15 minutes before the end of the cooking time: Combine the flour, baking powder, and a pinch of salt. Quickly mix with diced, ice-cold butter (preferably from the freezer) with your hands until the dough begins to crumble. Then mix in the freshly chopped herbs and buttermilk and knead until the dough is smooth. Roll out to about 1.5 cm thick and cut out about 10 round “cookies” about 5 cm in diameter (a glass works very well, for example). Remove the pot from the oven or stovetop and increase the oven temperature to 200 degrees Celsius. Arrange the herb scones on top of the meat and brush with beaten egg. Bake on the top rack – without the lid – until the scones have risen and are golden brown.