Beef Stew Cobbler

Recipe by FlemishMinx
READY IN: 2hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • TO THICKEN
  • 1
    ounce butter
  • 1
    ounce flour
  • FOR THE COBBLER
  • 8
    ounces flour
  • 1
    ounce butter
  • 8
    ounces grated cheddar cheese, divided
  • 1
    tablespoon chopped parsley
  • 2
    tablespoons milk
  • 1
    teaspoon prepared horseradish (NOT the creamy sauce)
Advertisement

DIRECTIONS

  • 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.
Advertisement