Barbecue spiced beef stew with cheesy scone topping recipe | delicious. magazine

Ingredients

• 750g free-range British beef chuck steak, diced
• Vegetable oil for frying
• 2 onions, finely chopped
• 2 carrots, cut into 1cm pieces
• 2 garlic cloves, finely chopped
• 1 fresh rosemary sprig
• 1 tbsp tomato purée
• 1 tbsp plain flour
• 1 litre good quality beef stock, plus a little extra (optional)
• For the barbecue seasoning
• 3 tbsp smoked paprika
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 2 tbsp sea salt flakes
• 3 tbsp caster sugar
• For the cheddar and buttermilk scones
• 10g fresh yeast (or 2 x 7g sachets fast-action dried yeast)
• 300g plain flour, plus extra to dust
• 150g butter, softened
• 150g mature cheddar, grated
• 20g fresh chives, finely chopped
• Large pinch sea salt flakes
• 200ml buttermilk
• 4 medium free-range egg yolks (see tips), plus 2 medium free-range eggs, beaten, to glaze
• You’ll also need…
• Large flameproof casserole with a lid
• 6cm cutter