Country Beef With Herb Scones

• 2 1/4 lbs beef stew meat, cubed
• 1/2 cup flour
• 1/4 cup oil
• 2 None onions, chopped
• 2 cloves garlic, crushed
• 5 oz button mushrooms, quartered
• 1 cup beef stock
• 1/4 cup plum jam
• 1/4 cup malt vinegar or cider vinegar
• 1 tbsp Worcestershire sauce
• None None FOR THE HERB SCONES
• 1 1/2 cups self-rising flour
• 1/2 tsp baking powder
• 2 tbsp finely chopped fresh chives or parsley
• 1/2 cup heavy cream
• 1/2 cup milk, plus additional for brushing
• 1 None egg yolk

1. Coat beef in flour, shaking off any excess flour. Heat oil in a large saucepan on high heat. Cook beef in batches for 5 mins, until brown. Remove from pan.
2. Reduce heat to medium. Add onion and garlic and cook for 3 mins, or until onion softens. Return beef to pan with mushrooms, stock, jam, vinegar and Worcestershire sauce.
3. Reduce heat to very low. Cover and simmer for 2 hours, until beef is very tender.
4. Preheat the oven to 350u0b0F. Spoon beef mixture into a shallow 2-quart baking dish.
5. For the herb scones, sift flour, baking powder and a pinch of salt into a large bowl. Stir in herbs. Whisk cream, milk and egg yolk in a medium bowl. Add to dry ingredients and stir until mixture comes together to form a dough. Press out on a floured surface to 3/4-inch thickness. Cut into about 24 squares. Arrange scones over beef and brush with a little additional milk.
6. Bake for 20 mins, until scones are puffed and golden.

beef stew meat, flour, oil, onions, garlic, button mushrooms, beef stock, plum jam, malt vinegar, worcestershire sauce, flour, baking powder, fresh chives, heavy cream, milk, egg yolk

Taken from recipes-plus.com/api/v2.0/recipes/27465 (may not work)