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Storecupboard beef stew and cheese biscuits


Serves: 4
timePrep time: 45 mins
timeTotal time:
Storecupboard beef stew and cheese biscuits
Recipe photograph by Tara Fisher

Storecupboard beef stew and cheese biscuits

This comforting beef stew uses a tin of condensed tomato soup. Serve with the cheese biscuits for dunking

Serves: 4
timePrep time: 45 mins
timeTotal time:

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Nutritional information (per serving)
Calories
839Kcal
Fat
37gr
Saturates
16gr
Carbs
68gr
Sugars
19gr
Fibre
6gr
Protein
48gr
Salt
3.2gr

John Whaite

John Whaite

John Whaite is a British food writer, television presenter and cookery school owner. He won series three of The Great British Bake Off and has released several cookbooks. 

See more of John Whaite’s recipes
John Whaite

John Whaite

John Whaite is a British food writer, television presenter and cookery school owner. He won series three of The Great British Bake Off and has released several cookbooks. 

See more of John Whaite’s recipes

Ingredients

For the stew
  • 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
For the biscuits
  • 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

Step by step

Get ahead
The stew will keep for up to 4 days in the fridge, or can be frozen. 
  1. Preheat the oven to 160°C, fan 140°C, gas 3. Toss the beef with the flour and a pinch of salt. Heat 1 tablespoon of oil in a heavy-based casserole over a high heat. Brown the beef in batches until deep golden brown on all sides. Transfer to a plate.
  2. Heat the remaining oil in the same pan over a medium heat. Add the onion, carrot and chopped parsley stalks. Cook until the onion is softened – about 10 minutes. Add the remaining stew ingredients and 350ml water. Bring to the boil, then add the beef. Cover and cook in the oven for 31⁄2 hours, stirring occasionally, until the beef flakes apart and the sauce is rich and glossy. Add a little water if it’s looking too thick at any point.
  3. Half an hour before the stew is ready, make the biscuits. In a bowl, mix together the flour and baking powder, then rub in the butter to resemble fine crumbs. Add a pinch of salt, the chopped parsley leaves and cheddar. Add the yogurt, crème fraiche and lemon juice and bring the mixture together into a dough. Cover and leave to rest for 20 minutes, then roll out on a floured surface to a 2cm thick disc; cut into 8 wedges. Place on a lined baking tray and glaze with beaten egg.
  4. When the stew is cooked, remove from the oven and allow it to rest. Increase the oven to 210°C, fan 190°C, gas 61⁄2. Bake the biscuits for 20 minutes, until golden brown and well risen. Transfer to a wire rack to cool for 5-10 minutes. Season the stew to taste, then serve with the biscuits on the side, slathered with butter.

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