Hearty Beef Cobbler
User Reviews
5.0
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
4
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Calories
1163 kcal
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Course
Main Course
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Cuisine
British
Hearty Beef Cobbler
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My Beef Cobbler is simply the ultimate comfort food! This rich and hearty beef stew topped with flaky scones is perfect for cold wintry days.
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Ingredients
Beef stew
- 2 lbs (950g) beef, cubed (chuck steak, braising steak, shin or brisket)
- salt and pepper , a few turns of the mill
- 2 tbsp olive oil
- 1 tbsp butter
- ½ tbsp flour
- ½ cup (120 ml) red wine or beef stock /broth
- 2 Red Onions , sliced
- 7 oz (200g) mushrooms , sliced
- 3 carrots , diced
- 2 tbsp tomato puree (tomato paste)
- 2 garlic cloves minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp brown sugar
- 2 cups (480ml) beef stock using a stock cube or canned broth
- 2 tbsp worcester sauce
- 1 bay leaf
For the Scones (biscuits)
- 1 ¾ cups (250g) self raising flour (or see notes)
- 1 tsp mixed herbs
- ½ tsp salt
- ¼ cup (55g) butter , cubed
- ½ cup (60g) cheddar cheese , grated
- ¾ cup (150g) Greek yogurt
- milk , as needed
Instructions
Prepare the beef stew
- Preheat the oven to 320°F (160°C). Cut the beef into bite sized chunks and season liberally with salt and pepper.
- Heat the oil in a deep pot (Dutch Oven) and sear the beef cubes over high heat, in batches, until nicely browned. Set aside.
- Stir in the butter and flour and gradually add the wine, scraping any browned bits with the spoon. Lower the heat and add the onions, mushrooms and carrots, cooking for about five minutes, stirring.
- Add the salt, pepper, brown sugar, tomato paste, minced garlic and bay leaf.
- Pour in the stock (broth) and Worcester sauce. Bring to a simmer then add the browned beef. Cover the pot tightly with the lid and transfer to the oven. Cook for 90 minutes.
Make the scones
- Prepare the scones about an hour into the stew bubbling away in the oven. Combine the flour, salt, butter and grated cheese in a bowl. Use a pastry cutter or your fingers to rub the butter into the flour.
- Stir in the yogurt, Worcester sauce, herbs and a little milk to create a sticky dough. Add just enough milk until the mixture comes together but is on the drier side.
- Tip onto a lightly floured worktop. Gather the dough with your hands and press into a rectangle about an inch high (you can very briefly knead it but don’t overwork it).
- Use a round cutter to cut out 8 biscuits (or up to 10), patting any leftover scraps of dough down to cut more scones. Leave the scones for 10-15 minutes or so before adding to the stew.
Assemble the beef cobbler
- Take the stew out of the oven using pot holders. Check there’s enough liquid, adding a little hot water if the pot is looking a bit dry. Increase the oven temperature to 350°F (180°C).
- Place the scones over the stew, spaced slightly apart. Brush with a little milk. Increase the oven temperature and cook the cobbler, with the lid off, for a further 35-40 minutes or until risen and golden.
- Discard the bay leaf and check the seasoning. Serve the beef stew with the scones and some steamed greens or over mashed potatoes.
Notes
- Making Beef Cobbler in a Slow Cooker
- Brown the beef then add together with remaining ingredients to the slow cooker. Cook on low setting for 7 hours or on high setting for 4 hours.
- Add the scones and cook on the high setting for an additional hour or until they are cooked through.
- Freezing and storage
- Leftovers will keep very well in the fridge for 3 days. The stew can also be frozen for up to three months without the scones.
- If you are using all-purpose flour for the biscuits then sift the flour and four teaspoons of baking powder into the mixing bowl before adding any of the other ingredients.
- The scones need a light touch. Avoid overworking the dough, just pat it together until it forms a ball.
Nutrition Information
Show Details
Calories
1163kcal
(58%)
Carbohydrates
78g
(26%)
Protein
81g
(162%)
Fat
57g
(88%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
4g
Monounsaturated Fat
24g
Trans Fat
2g
Cholesterol
215mg
(72%)
Sodium
29822mg
(1243%)
Potassium
1880mg
(54%)
Fiber
4g
(16%)
Sugar
26g
(52%)
Vitamin A
8313IU
(166%)
Vitamin C
10mg
(11%)
Calcium
307mg
(31%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1163 kcal
% Daily Value*
| Calories | 1163kcal | 58% |
| Carbohydrates | 78g | 26% |
| Protein | 81g | 162% |
| Fat | 57g | 88% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 2g | 100% |
| Cholesterol | 215mg | 72% |
| Sodium | 29822mg | 1243% |
| Potassium | 1880mg | 40% |
| Fiber | 4g | 16% |
| Sugar | 26g | 52% |
| Vitamin A | 8313IU | 166% |
| Vitamin C | 10mg | 11% |
| Calcium | 307mg | 31% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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