Olive Magazine

Smoky beef and rioja stew with paprika and manchego scones

Published: October 7, 2015 at 7:38 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 8

A warming one-pot winter beef stew cooked with rich rioja wine, smoked paprika and kale that can be made in advance and heated up with these delicious paprika and manchego scones to feed a Christmas gathering of friends and family.

Nutrition:
NutrientUnit
kcal891
fat42.4g
carbs45g
fibre5.7g
protein65.8g
salt2g
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Try this smoky beef stew, then check out our beef and red wine stew, beef and ale stew, beef goulash, beef bourguignon and more comforting stew recipes.

Ingredients

  • for frying oil
  • small pieces chorizo
  • 2kg beef shin, cut into chunks
  • 2 tbsp plain flour, seasoned well
  • 1 bottle (or other red wine) rioja
  • 2 large onions, diced
  • 3 cloves garlic, crushed
  • 4 sticks celery, diced
  • 1 tsp smoked paprika
  • 1 tbsp tomato purée
  • 2 tbsp sherry vinegar
  • a few sprigs plus extra to serve thyme
  • 500g kale or winter greens, steamed and buttered to serve
  • 400g self-raising flour
  • 80g butter, chilled and diced
  • 150g manchego, coarsely grated
  • 1 tsp smoked paprika
  • 200ml milk

Method

  • STEP 1

    To make the scones, heat the oven to 220C/fan 200C/gas 7. Put the flour, butter and 1/2 tsp salt in a food processor. Pulse to breadcrumbs, then tip into a bowl and add 2/3
    of the cheese and the paprika. Gradually stir in the milk until you have a soft dough.

  • STEP 2

    Flour the work surface, then gently pat the dough into a rectangle 20cm by 13cm. Cut into 8 squares, then cut each in half to make 2 triangles. Put on a baking sheet, brush with more milk and scatter over the rest of the cheese and another pinch of paprika. Bake for 12-14 minutes or until risen and golden.

  • STEP 3

    Turn the oven down to 160C/fan 140C/gas 3. Heat a tbsp oil in a large non-stick frying pan and fry the chorizo until golden. Scoop out, then toss the beef in the seasoned flour and brown it in the same pan. Transfer the beef and chorizo to a large casserole with a lid. Add a splash of wine to deglaze the pan, then tip it on top of the beef and chorizo.

  • STEP 4

    Clean out the pan, then add a little oil and fry all the veg until it starts to turn golden. Stir in the paprika, tomato purée, vinegar and thyme. Tip everything into the casserole, add the remaining wine and stir. Bring to a simmer, then put on a lid and put it in the oven for 3 hours or until the meat is tender. If the sauce is too liquid bubble it on the hob unti it thickens. Scatter over extra thyme and serve with the scones and buttered greens.

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