Recipe by FlemishMinx
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.
- 907.18 g lean stewing beef, trimmed of all fat and connective tissue and cut in 1 1/2 inch cubes
- 29.58 ml flour
- 4.92 ml salt
- 4.92 ml white pepper
- 88.74 ml 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
- 473.18 ml beef stock (OR 1 beef bouillon cube dissolved in 2 cups water)
- 473.18 ml dry red wine
- 1 bay leaf
- 28.34 g butter
- 28.34 g flour
FOR THE COBBLER
- 226.79 g flour
- 28.34 g butter
- 226.79 g grated cheddar cheese, divided
- 14.79 ml chopped parsley
- 2 eggs
- 29.58 ml milk
- 4.92 ml prepared horseradish (NOT the creamy sauce)
Directions See How It's Made
- Pre-heat oven to 425°F.
- Mix together in a large bowl the flour, salt and pepper; add in the beef and mix well to coat all beef cubes.
- Heat half of the olive oil in a large frying pan.
- Add 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.
- Add 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.
- Remove vegetables to the baking dish.
- Add 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.
- Add the wine and the bay leaf to the baking dish.
- Cover the pan with aluminum foil, and bake for 1 hour 15 minutes.
- A 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).
- Mix in the parsley and 6 oz of the grated cheese.
- In a smaller separate bowl beat together the eggs, milk and horseradish; add to the flour mixture and mix well.
- At the end of the 1 hr 15 min baking time, remove the baking dish from the oven.
- For 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).
- You 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.
- Top the cobbler topping with the remaining grated cheese.
- Return the baking dish to the oven, and bake for 20 minutes until the top is golden brown.