1. Dice the beef and sear it in hot oil.
2. Add the diced onion and carrots and soften.
3. Sprinkle with flour, stir in the tomato paste, pour in the stock and braise until tender.
4. For the topping, quickly work the flour, butter, baking powder and milk into a dough and cut out rounds.
5. Arrange the rounds over the stew.
6. Bake at 200°C until golden and the topping has risen.
Tip: Overlap the rounds slightly for a nice cobbled top.
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