Storecupboard beef stew and cheese biscuits
Serves: 4
Prep time: 45 minsTotal time: 
Recipe photograph by Tara Fisher
Storecupboard beef stew and cheese biscuits
Recipe by John Whaite
This comforting beef stew uses a tin of condensed tomato soup. Serve with the cheese biscuits for dunking
Serves: 4
Prep time: 45 minsTotal 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 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.
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.
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.
- 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.
- 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.
- 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.
- 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.
