Storecupboard beef stew and cheese biscuits recipe | Sainsbury`s Magazine

Ingredients

• 600g beef shin, diced
• 1 tbsp plain flour
• 2 tbsp sunflower oil
• 1 onion, chopped
• 2 large carrots, cut into bite-sized chunks
• a few sprigs of flat leaf parsley, stalks and leaves finely chopped, separately
• 2 star anise
• 2 bay leaves
• 6 sprigs thyme
• 1 x 295g tin condensed tomato soup
• 440ml tin Guinness
• 1 beef stock cube, crumbled
• 225g plain flour
• 1½ tsp baking powder
• 40g cold unsalted butter
• 50g cheddar cheese, grated
• 75g natural yogurt
• 75g half fat crème fraîche
• 1 tsp lemon juice
• 1 egg, beaten, to glaze