1/2 Photos of Beef Stew Cobbler
2 hrs 15 mins
1 hr 35 mins
Flavorful beef stew topped by a savory biscuit crust. This one-dish meal will warm you on a chill evening; comfort food at its best ! Despite what looks to be a lengthy ingredient list and instructions, it is really quite simple to do. If you are unable to find a parsnip, you may substitute one potato, a turnip, or even an additional carrot.
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Units: US | Metric
- 2 lbs lean stewing beef, trimmed of all fat and connective tissue and cut in 1 1/2 inch cubes
- 2 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon white pepper
- 6 tablespoons olive oil
- 2 large onions, peeled and chopped
- 2 large carrots, peeled and sliced
- 1 stalk celery, cleaned and sliced
- 1 small parsnip, peeled and chopped
- 1 garlic clove, peeled and finely chopped
- 2 cups beef stock (OR 1 beef bouillon cube dissolved in 2 cups water)
- 2 cups dry red wine
- 1 bay leaf
FOR THE COBBLER
- 1Pre-heat oven to 425°F.
- 2Mix together in a large bowl the flour, salt and pepper; add in the beef and mix well to coat all beef cubes.
- 3Heat half of the olive oil in a large frying pan.
- 4Add just enough beef to the pan for one layer and not overcrowding, frying until golden brown; remove browned beef to a large 13 X 9 inch baking dish and repeat with the remaining beef, as many batches as necessary.
- 5Add the remaining oil to the pan and saute the vegetables, just until the onion and celery begins to soften but not brown, about 3 to 5 minutes.
- 6Remove vegetables to the baking dish.
- 7Add the stock to the frying pan and boil for a minute to deglaze the pan, making sure to scrape up all the browned bits from the pan, then add the stock to the baking dish.
- 8Add the wine and the bay leaf to the baking dish.
- 9Cover the pan with aluminum foil, and bake for 1 hour 15 minutes.
- 10A few minutes before this time has elapsed, make the cobbler in a large bowl by rubbing the butter into the flour (until the butter is no longer discernible).
- 11Mix in the parsley and 6 oz of the grated cheese.
- 12In a smaller separate bowl beat together the eggs, milk and horseradish; add to the flour mixture and mix well.
- 13At the end of the 1 hr 15 min baking time, remove the baking dish from the oven.
- 14For the thickening, add the 1 oz butter to the baking dish, and sprinkle in the flour (a little at a time, mixing well after each addition).
- 15You have the choice of applying the cobbler by spoonfuls (for a rustic look) atop the stew, or you may easily roll it out with a rolling pin (after kneading it a couple of times) to approximately the size of your pan and applying it as one crust; I prefer to roll it out, then cut it in 8 squares, applying each separately.
- 16Top the cobbler topping with the remaining grated cheese.
- 17Return the baking dish to the oven, and bake for 20 minutes until the top is golden brown.
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Nutritional Facts for Beef Stew Cobbler
Serving Size: 1 (391 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 695.7
- Calories from Fat 362
- Total Fat 40.2 g
- Saturated Fat 16.8 g
- Cholesterol 175.0 mg
- Sodium 847.5 mg
- Total Carbohydrate 33.8 g
- Dietary Fiber 2.2 g
- Sugars 3.2 g
- Protein 37.2 g
The following items or measurements are not included: