Beef Stew with Cheesy Scone Dumplings: A Winter Comfort

Beef Stew with Cheese Scone Dumplings: A Hearty and Comforting Dish

Beef stew is a classic comfort food that is perfect for a cold winter's day. This hearty dish is made with beef, vegetables, and a rich gravy, and it is often served with dumplings. Cheese scones are a type of dumpling that is made with cheese, flour, and butter. They are light and fluffy, and they add a delicious cheesy flavor to the stew.

Ingredients:

* 1 pound beef chuck roast, cut into 1-inch cubes
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 1/4 cup all-purpose flour
* 1/2 cup beef broth
* 1/2 cup red wine (optional)
* 1 tablespoon Worcestershire sauce
* 1 teaspoon dried thyme
* 1 bay leaf
* Salt and pepper to taste

For the cheese scones:

* 1 cup all-purpose flour
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/2 cup grated cheddar cheese
* 1/4 cup cold butter, cut into small cubes
* 1/2 cup milk

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large pot or Dutch oven over medium heat, brown the beef in the olive oil. Remove the beef from the pot and set aside.
3. Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
4. Add the garlic and cook for 1 minute more.
5. Stir in the flour and cook for 1 minute.
6. Gradually whisk in the beef broth and red wine, if using. Bring to a simmer and cook for 5 minutes.
7. Stir in the Worcestershire sauce, thyme, bay leaf, salt, and pepper.
8. Return the beef to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour, or until the beef is tender.
9. While the stew is simmering, make the cheese scones. In a medium bowl, whisk together the flour, baking powder, and salt.
10. Add the cheese and butter to the flour mixture and use your fingers to work it in until it resembles coarse crumbs.
11. Add the milk and stir until the dough just comes together. Do not overmix.
12. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle.
13. Cut the dough into 8 equal wedges.
14. Drop the scones into the simmering stew.
15. Cover and simmer for 20 minutes, or until the scones are cooked through.
16. Serve the stew hot.

Tips:

* For a richer flavor, use a dark beer instead of red wine in the stew.
* If you don't have a Dutch oven, you can use a large pot with a lid.
* The stew can be made ahead of time and reheated when you're ready to serve.
* Serve the stew with a side of crusty bread or mashed potatoes.