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Peppered Beef Stew With Vintage Cheddar Scrolls

Ingredients

• 2 tbsp extra virgin olive oil
• 1.2kg beef chuck steak, trimmed, cut into 3cm pieces
• 12 eschalots, peeled, halved if large
• 3 garlic cloves, crushed
• 4 rindless bacon rashers, roughly chopped
• 2 tsp cracked black pepper
• 1 tbsp plain flour
• 2 tbsp tomato paste
• 2 cups salt-reduced beef stock
• Steamed green beans, to serve
• Vintage cheddar scrolls
• 2 cups self-raising flour
• 1 tsp sea salt
• 50g chilled butter, grated
• 3/4 cup buttermilk
• 100g vintage cheddar, grated
• 1/2 cup finely grated parmesan
• 1 tbsp fresh thyme leaves

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