Preheat oven to 180 °C / 350F / Gas4
Saute the onion, carrots and celery in St Ivel Utterly Butterly for 3-5 mins until soft. Remove and set aside.
Place seasoned flour in a bowl and toss beef until coated. Add to the pan and saute for 8-10 mins until browned.
Stir in the bacon and saute for a further 1 min. Add the beef stock and tomato puree and bring to the boil. Return the cooked vegetables to the pan.
Transfer the stew to an ovenproof casserole dish and cook in preheated oven for 1-2 hrs. Then increase the temp to 230 °C / 450F / Gas 8.
For the topping, sift the flour, salt and baking powder into a bowl, rub in the St Ivel Utterly Butterly until it resembles fine breadcrumbs.
Stir in the cheese, herbs and enough milk to bind to a dough. Knead, then roll out to 1.5cm (0.75inch) thick and cut out 10 x 5cm (2in) scones.
Arrange scones around the edge of the dish overlapping slightly then brush with milk.
Cook in the oven for a further 8-10 mins until golden. Garnish with parsley and serve.