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Beef and mushroom stew with cheese scones

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Cheese and flour
Cheese scones ingredients
Cheese scone mixture rolled out
Cheese scones pre bake
Cheese scones baked
Recipe for beef and mushroom stew
Serves 4
400 g lean rump steak, cut into 2 cm cubes
1 tablespoon plain flour
2 tablespoons extra virgin olive oil
200 g onions
50 g pancetta, diced
150 g wild mushrooms (I used ordinary mushrooms, and added much more than 150g)
1 large carrot, cut into 1 cm cubes
2 garlic cloves, finely chopped
150 ml red wine
1 tablespoon tomato paste
400 ml beef stock
salt and freshly ground pepper
Toppings
1 tbsp cheddar, grated