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This recipe is classed as easy

Rating 3.52 / 5 (130 votes)

Prep time:
30 min
Cook time:
2 hrs
Serves:
4-6

David Massey comes up with the perfect hearty meal - a tasty beef in wine stew topped with a cheese scone topping

Method

1. Preheat the oven to 220°C/gas 7.


2. Heat half the oil in a large saucepan. Season 2 tablespoons of flour with salt and freshly ground pepper. Lightly coat the pieces of beef in the seasoned flour and fry in batches until golden brown.


3. Transfer the browned beef to a casserole dish.


4. Add the remaining oil to the saucepan, heat through and add in the onion, carrot, leek, celery, parsnip and garlic. Fry until lightly browned, adding the caster sugar.


5. Remove the browned vegetables and add to the beef in the casserole dish.


6. Add the stock to the saucepan and heat through, scraping the pan to deglaze it.


7. Pour the hot stock into the casserole. Add the wine and bay leaf.


8. Cover and bake in the oven for 1 hour 30 minutes.


9. To make the cobbler topping, sift the flour and salt into a mixing bowl. Rub the butter and mustard into the flour then add the parsley and three-quarters of the grated Cheddar.


10. Mix the beaten eggs, milk and horseradish together then fold into the flour mixture.


11. Remove the casserole from the oven, adjust the seasoning and thicken with a paste made from the remaining flour and butter (if desired).


12. Divide the cobbler mixture into 8 portions and place on top of the casserole. Top with the remaining Cheddar. Increase the oven temperature to 230ºC/gas 8 and bake for 20-25 minutes or until golden brown.

Ingredients

  • 6 tbsp vegetable oil
  • 3 tbsp flour
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 900 g chuck steak, trimmed and cut into chunks
  • 2 onions, chopped
  • 2 large carrots, chopped
  • 1 small leek, chopped
  • 1 large stick celery
  • 1 small parsnips, chopped
  • 1 whole cloves garlic, chopped
  • 0.5 tsp caster sugar
  • 600 ml beef stock
  • 600 ml red wine
  • 1 bay leaves
  • 1 tsp butter, (optional)

For the cobbler topping


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Latest Comment

 

great and east meal

rickB52336 rickB52336  Posted 15 Feb 2012 12:25 PM
 


JanetS67685 JanetS67685  Posted 15 Jan 2012 4:26 PM
 

Just tried this because I wanted something slightly different from my usual beef stew! The children were none too sure but in the end they really enjoyed it!! Very easy and tasty! Thanks very much!!

JanetS67685 JanetS67685  Posted 15 Jan 2012 4:25 PM
 

My chicken cobbler recipe, with pictures, is on my blog [link]

recipesatrandom recipesatrandom Posted 18 Dec 2011 9:00 PM
 

Nice flavor, I agree with Sue on the flour, I used plain and it was heavy, will try again with self raising to see if this helps so only 4/5 due to this

helenL62291 helenL62291 Posted 01 Dec 2011 2:55 PM
 

LeeH7732 LeeH7732 Posted 22 Oct 2010 4:30 PM
 

Who is this awful female who keeps butting into the chef's comments and was so full of herself. The two men were looking quite irritated by her, as was I. I shall certainly give the beef cobbler a try.

SueJ75100 SueJ75100 Posted 12 Nov 2008 10:53 AM
 

Not as nice as I thought it would be, cobbler topping was rather heavy;this recipe doeslnt specify which flour to use so i used plain flour...I think it should be selfraising flour so maybe this ought to be mentioned for a lighter cobbler.
Also, needs more liquid added than specified certainly didnt need to thicken it;more thin it out to produce more gravy.

Blousey1 Blousey1 Posted 25 Aug 2008 5:37 PM