Beef Cobbler is an easy to prepare dish that can be served from the dish in which it was cooked.  The method of slow cooking the beef makes for a rich flavour and is a good family meal to serve on cold winter days. Freezes well.


575 g (1 1/4 lb) stewing steak, cut into cubesBeef cobbler
25 g (1 oz) plain flour
1 teaspoon dried mixed herbs
salt and pepper
1 onion, chopped
3 tablespoons oil
100 g (4 oz) baby carrots
2 parsnips, quartered and sliced
600 ml (1 pint) beef stock (for a richer flavour use half stock and half good red wine or dark beer)
100 g (4 oz) frozen peas


Ingredients for the Cobbler (topping)

225 g (8 oz) self- raising flour
pinch of salt
50 g (2 oz) butter or margarine
1 egg, beaten plus extra to glaze
3 tablespoons milk


Mix together the 25 g (1 oz) plain flour, mixed herbs and salt and pepper together and toss in the meat covering  it well.

In large frying pan add the oil fry the cubed beef gently until browned on all sides and then transfer to an ovenproof casserole dish

Fry the onion in the frying pan until soft (transparent) and add to the casserole with the carrots, parsnips and beef stock. Season to taste.

Cover the casserole with a lid or kitchen foil and cook in a medium oven for 2 hours or until the meat is tender.

Add the peas to the casserole

For the Cobbler

In a large bowl sift in the flour and salt, add the butter or margarine and rub in until the mixture resembles fine breadcrumbs

On a lightly floured work surface roll out the dough to about 2.5cm/1 in thick and then cut into rounds using a 5 cm/2 in scone cutter.

Turn up the oven to hot

To finish

Place the cobblers on top of the casserole glase with beaten egg

Bake  forabout 15 minutes or until the cobblers are golden brown



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{September 9, 2011} {Tags: , , , , }