I apologise for the picture, it doesn't do justice to the casserole, however, in future I would add more stock, as the scones soak up a lot of the gravy.
It tastes fantastic! Even if I do say so myself!
INGREDIENTS FOR 8 PORTIONS
900g braising/stewing/chuck steak cut into cubes
3 tbsp coconut flour (to coat the meat)
salt and pepper
Olive oil for frying
1 leek thickly sliced
3 large carrots thickly sliced
2 sticks celery thickly sliced
400g button mushrooms
1 pint beef stock (would maybe make 1.5 pints)
1 pint red wine (there's the opportunity for another 1/2 pint )
1 tbsp tomato puree
FOR THE SCONES:
Use my recipe for cheesy skillet bread, but omit the milk and add 1 tbsp chopped fresh rosemary and 1 tbsp coconut flour healthunlocked.com/weight-l...
To make the casserole, preheat the oven to 180C (160 fan)/350F/Gas 4.
Season the flour with salt and pepper. Toss the steak in the flour so each piece is coated.
Heat some oil in a casserole dish and fry the meat in batches until browned all over. Remove from the pan and set to one side.
Heat some more oil in the same pan and fry the onions, carrots, celery, leek and mushrooms until just coloured. Stir in the tomato purée and cook for another two minutes.
Pour the wine into the pan and heat through. Using a wooden spoon, scrape any charred meat and vegetables from the bottom of the pan. Add the stock, bay leaf and return the beef to the pan.
Cover with a lid and cook for 1½ hours in the preheated oven (I left mine for two hours, to tenderise the meat further) (alternatively cook on the hob over a very low heat for 1½ hours).
Make up the bread mix and roll into 8 equal sized balls, then flatten slightly.
Brush the tops of the scones with beaten egg and sprinkle over the remaining cheese.
Remove the casserole from the oven and place the scones on top of the casserole. Increase the oven temperature to 220C (200 fan)/425F/Gas 7.
Return the casserole to the oven and bake, uncovered, for 20-25 minutes until the scones are golden-brown.
NUTRITION for the casserole:
Protein - 30g
Fat - 15g
Carbs - 10g
Cals - 350
I hope you'll try this recipe and will enjoy it as much as I have