Beef Stew Cobbler

"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."
photo by Lois M photo by Lois M
photo by Lois M
photo by Lois M photo by Lois M
Ready In:
2hrs 15mins


  • 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

  • 1 ounce butter
  • 1 ounce flour

  • 8 ounces flour
  • 1 ounce butter
  • 8 ounces grated cheddar cheese, divided
  • 1 tablespoon chopped parsley
  • 2 eggs
  • 2 tablespoons milk
  • 1 teaspoon prepared horseradish (NOT the creamy sauce)


  • 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.

Questions & Replies

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  1. Didn't change a thing. My entire family liked it and that doesn't happen very often. Only complaint was that there wasn't enough.
  2. I made some changes because of items I did not have, however, I think it turned out very good! I think I might consider throwing some baking powder/soda into the "cobbler" in order to make it more biscuit like.
  3. This is an excellent dish, and it is quite simple! I used turnip instead of parsnip, and rolled the cobbler, as suggested, I also removed the bay leaf before putting the cobbler on. A new favorite dish, that I will make often! Thanks!


  1. This is an excellent dish, and it is quite simple! I used turnip instead of parsnip, and rolled the cobbler, as suggested, I also removed the bay leaf before putting the cobbler on. A new favorite dish, that I will make often! Thanks!


I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home. I think cooking is one of the nicest things a person can do for someone they love (including themself!) I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)
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