When you hear cobbler, you most likely think of blackberries or peaches. However, this Beef Cobbler is a savory take on the classic pot pie. The beef filling includes classic stew vegetables like carrots, leeks, and onions and is made in a rich beef stock and red wine sauce. Covered with savory parmesan and rosemary scones, this beef and vegetable cobbler is a hearty dinner option on a cold winter evening.
- 1 kilogram stewing beef (diced)
- 4 tablespoons flour
- olive oil (for frying)
- 2 onions (sliced in rings)
- 2 carrots (peeled and sliced in rings)
- 1 leeks (chopped)
- 1 stick celery (chopped, optional)
- 1 tablespoon tomato purée
- 600 milliliters beef stock
- 600 milliliters red wine
- 1 bay leaf
- 150 grams self-rising cake flour
- 100 grams wholemeal flour (self-rising)
- 1 pinch salt
- 1 pinch ground black pepper
- 1 tablespoon rosemary (finely chopped)
- 80 grams grated parmesan cheese
- 175 milliliters whole milk
- 1 beaten eggs (for brushing)
- cheddar cheese (Grated, for garnish)
- Preheat the oven to 180C.
- Place the flour, salt, and black pepper in a bowl.
- Dip the diced beef in the flour and shake off any excess flour.
- Heat the oil in an oven proof dish with lid. Gently fry the beef in batches until brown, and set aside.
- Add a little more oil and gently fry the onions, carrots, leek, and celery until the onions are soft.
- Add the tomato puree.
- Return the meat to the dish and cover with the wine, stock, and bay leaves.
- Stir well and bring to the boil.
- Cover with the lid and place in the center of the oven.
- Cook for at least 1 1/2 hours. Add more stock as necessary to prevent drying out.
- If not using a casserole dish, it may be cooked on the stovetop on low heat.
- Meanwhile, prepare the scones in a large bowl, add the 2 types of flour, salt, pepper, and parmesan cheese.
- Make a well in the center and add the milk, a little at a time, until it forms a dough. Do not use a food mixer as this will cause the scones to come out hard and heavy.
- Shape the dough into a dough ball, add a little milk as necessary.
- Roll out the dough with a rolling pin to a thickness of 1 1/2 cm.
- With a cookie cutter of 6 cm diameter, cut out the scones.
- Repeat this action with the remaining dough. Cover with a towel and set aside.
- When the stew is cooked, remove from the oven and increase the temperature to 220C.
- Brush the scones with beaten egg and sprinkle with grated cheese.
- Place on top of the stew and return to the oven, uncovered, for 15 minutes or until the scones are golden and the cheese is bubbly.
PER SERVING *
|Calories630Calories from Fat140|
|% DAILY VALUE*|
|Calories from Fat140|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.