Preheat your oven to 180°C.
Season the flour and coat the steak cubes thoroughly.
Fry the meat in 45ml of oil in a casserole dish until browned and set aside.
Fry the onion, carrots, celery, and leek in the remaining 45ml of oil until colored.
Cook the tomato purée for two minutes before adding wine to deglaze the pan.
Add the stock, bay leaf, and beef back into the dish.
Cover and cook in the oven or on the hob for 90 minutes.
Mix the flours, salt, rosemary, and 100g of cheese in a bowl.
Gradually stir in the milk to form a soft dough without overworking it.
Shape the dough into a 2.5cm thick circle and cut out eight rounds.
Brush the rounds with beaten egg and top with the remaining 50g of cheese.
Place scones on the stew and bake at 220°C for 20-25 minutes until golden.