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Serves hungry people
US | Metric
Ingredients
  • 1 kg beef shin, cut into chunks
  • 100 g chorizo, skinned and cut into small pieces
  • 2 tbsps plain flour with some smoked paprika and salt to dust the meat
  • ½ bottle of Rioja or other strong red wine
  • 1 onion, diced
  • 1 carrot, diced
  • 2 celery sticks, diced
  • ½ tsp smoked paprika
  • 1 beef stock cube
  • water to cover
  • a few sprigs of thyme
  • 4 cloves of garlic
For the Manchego and Paprika scones
  • 200 g self raising flour
  • 40 g chilled butter
  • 150 g manchego cheese, grated
  • ½ tsp smoked paprika
  • 100 ml milk + some to wash the scones
 Rioja Stew with Manchego and Paprika Scones  Rioja Stew with Manchego and Paprika Scones
Rioja Stew with Manchego and Paprika Scones

The weather has suddenly turned super cold. And when it turns cold, I want carbs and meat! Diet goes out of the window and it’s all about comfort food. I can see you nodding in agreement!


I made this the other night and I thought I should add it to my list of comfort foods. You can cook this advance and let the flavours developed and it is perfect for entertaining too. It is one of those dishes that are suitable for any type of occasion and people unless you are vegetarian or vegan!


Scones are best done nearing to the time of serving so they are warm and fluffy. You can knock them up in under 15 minutes. Happy cooking and if you do attempt it, please send me a picture or tweet. Have a great weekend.

Prep 30 minutes
Total 3 hours
  1. Dust beef with flour. Brown in pan with some oil and set aside
  2. 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℃.
  3. Half way through, dot round whole unpeel garlic cloves into the stew.
  4. 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

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

I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.

Rioja Stew with Manchego and Paprika Scones

The weather has suddenly turned super cold. And when it turns cold, I want carbs and meat! Diet goes out of the window and it’s all about comfort food. I can see you nodding in agreement!


I made this the other night and I thought I should add it to my list of comfort foods. You can cook this advance and let the flavours developed and it is perfect for entertaining too. It is one of those dishes that are suitable for any type of occasion and people unless you are vegetarian or vegan!


Scones are best done nearing to the time of serving so they are warm and fluffy. You can knock them up in under 15 minutes. Happy cooking and if you do attempt it, please send me a picture or tweet. Have a great weekend.

favorite
print
rate
Prep 30 minutes
Total 3 hours
Serves hungry people
US | Metric
Ingredients
  • 1 kg beef shin, cut into chunks
  • 100 g chorizo, skinned and cut into small pieces
  • 2 tbsps plain flour with some smoked paprika and salt to dust the meat
  • ½ bottle of Rioja or other strong red wine
  • 1 onion, diced
  • 1 carrot, diced
  • 2 celery sticks, diced
  • ½ tsp smoked paprika
  • 1 beef stock cube
  • water to cover
  • a few sprigs of thyme
  • 4 cloves of garlic
For the Manchego and Paprika scones
  • 200 g self raising flour
  • 40 g chilled butter
  • 150 g manchego cheese, grated
  • ½ tsp smoked paprika
  • 100 ml milk + some to wash the scones

  1. Dust beef with flour. Brown in pan with some oil and set aside
  2. 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℃.
  3. Half way through, dot round whole unpeel garlic cloves into the stew.
  4. 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

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

I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.

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