Dust beef with flour. Brown in pan with some oil and set aside
In the same pan fry onions, celery,carrots and chorizo. Don’t worry about the pan sticking. Once softened, add the beef back in with thyme and all the red wine, stock cube and enough liquid to cover the beef. Bring to boil and put it in the oven for 2 ½ hours on 150℃.
Half way through, dot round whole unpeel garlic cloves into the stew.
Check from time to time that the stew doesn’t run dry. If it is a little dry, add a little water.

Method for scones

Pulse flour and butter together to resemble breadcrumbs
Tip into a mixing bowl, add ¾ of the cheese and paprika
Drizzle milk and work the mixture slowly into a dough. Don’t overwork the dough.
Form the dough into a rectangle about ½ inch thick and cut into 6 squares
Brush the top with milk and sprinkle the rest of the cheese onto the scones. Put in the oven for 12- 15 minutes.