Beef Cobbler

La Cocina de Babel
Beef Cobbler
66
22
630

Description

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.

Ingredients

1 kilogram stewing beef (diced)
4 tablespoons flour
pepper
salt
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)

Directions

1Preheat the oven to 180C.
2Place the flour, salt, and black pepper in a bowl.
3Dip the diced beef in the flour and shake off any excess flour.
4Heat the oil in an oven proof dish with lid. Gently fry the beef in batches until brown, and set aside.
5Add a little more oil and gently fry the onions, carrots, leek, and celery until the onions are soft.
6Add the tomato puree.
7Return the meat to the dish and cover with the wine, stock, and bay leaves.
8Stir well and bring to the boil.
9Cover with the lid and place in the center of the oven.
10Cook for at least 1 1/2 hours. Add more stock as necessary to prevent drying out.
11If not using a casserole dish, it may be cooked on the stovetop on low heat.
12Meanwhile, prepare the scones in a large bowl, add the 2 types of flour, salt, pepper, and parmesan cheese.
13Make 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.
14Shape the dough into a dough ball, add a little milk as necessary.
15Roll out the dough with a rolling pin to a thickness of 1 1/2 cm.
16With a cookie cutter of 6 cm diameter, cut out the scones.
17Repeat this action with the remaining dough. Cover with a towel and set aside.
18When the stew is cooked, remove from the oven and increase the temperature to 220C.
19Brush the scones with beaten egg and sprinkle with grated cheese.
20Place 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.
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NutritionView more

630Calories
Sodium41%DV980mg
Fat23%DV15g
Protein45%DV23g
Carbs25%DV76g
Fiber28%DV7g

PER SERVING *

Calories630Calories from Fat140
% DAILY VALUE*
Total Fat15g23%
Saturated Fat6g30%
Trans Fat
Cholesterol45mg15%
Sodium980mg41%
Potassium990mg28%
Protein23g45%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate76g25%
Dietary Fiber7g28%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.