Beef Stew with Thyme Scones

Beef Stew with Thyme Scones (Photo by Food Network)

You can use regular beef stew meat, or try it with venison.  This is very flavorful and spicy, so if you're expecting some sensitive stomachs at your dinner table, you may want to omit the cayenne.

Printable Recipe

Recipe by: Amy Bradt                                                                           Yield: 8 servings

Ingredients
For the Stew:
1/4 cup flour
3/4 teaspoon cayenne pepper
1/2 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 pounds beef stew meat, cut into 1" pieces
2 tablespoons vegetable oil, divided
1 medium yellow onion, chopped
5 medium carrots, cut into 1" pieces
5 celery ribs, cut into 1" pieces
6 medium garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon minced fresh thyme leaves
1 bay leaf
1 cup dry red wine
1 pound red potatoes, peeled and cut into 1" pieces
2 (14.5-ounce) cans beef broth
1/3 cup minced fresh flat-leaf parsley leaves

For the scones:
1 1/2 cups all-purpose flour
1/2 cup finely ground cornmeal
1 tablespoon minced fresh thyme leaves
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/3 cups heavy cream, plus more for brushing tops

Directions
Heat oven to 325°.  In a plastic bag, mix the flour, cayenne, and the salt and pepper until evenly combined.  Add the meat, toss to coat.  Heat 1 tablespoon of the oil in a 4-quart Dutch oven (or oven-ready saucepan) over medium-high heat.  When the oil shimmers, add half of the meat and sear until brown on all sides, about 5 to 6 minutes.  Remove to a plate and repeat with the remaining meat.

Add the remaining 1 tablespoon oil and reduce heat to medium.  Add the onions, carrots, and celery.  Cook, stirring occasionally, until the vegetables are brown, about 5 minutes.  Add the garlic, tomato paste, thyme, and bay leaf and  stir to coat.  Stir in the wine and scrape up any browned bits stuck to the bottom.  Add the potatoes and stir to coat.  Add the meat and any accumulated juices, and the beef broth.  Bring to a boil over high heat, then reduce the heat to a simmer.  Cover the stew with lid and transfer to oven.  Cook until the beef is knife tender, about 1½ hours.

When beef is almost ready, make the scones.  In a medium bowl, whisk together the flour, cornmeal, thyme, sugar, baking powder, and salt until evenly combined.  Stir in the cream until a loose dough forms.  Lightly flour a clean work surface, turn the dough on to the surface and knead briefly until smooth, about 30 seconds.  Pat into 1-inch thick circle and cut into 8 wedges or cut into circles using biscuit cutter.

Increase oven temperature to 400°.  Remove the stew from the oven.  Stir in parsley, and top the stew with the scones and brush with a little cream.  Return the pot to oven and bake uncovered until the tops are crispy and golden brown, about 30 to 35 minutes.  Remove from the oven and serve immediately.

Original recipe from: Food Network