Beef Cobbler with Cheese Scone Topping
This Beef Cobbler with Cheese Scone Topping is one of those dishes that just fits the bill on a cold winter evening, however, as much as I enjoy my salads in the summer months, I do quite often crave a nice bowl of satisfying comfort food such as a good stew. A succulent beef stew topped with beautiful crisp yet soft fluffy cheesy scones. Just a quite intimate meal two or large family get together, this will be a meal to remember, even if it is a nice sunny day outside.
Beef Cobbler with Cheese Scone Topping
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Ingredients
For the Srew
- 900 g beef cut in to cubes. (I prefer to use slow cooking cuts such as shin of beef, ox cheek, etc.)
- 2 onions medium size, sliced
- 100 g pancetta diced , or streaky bacon
- 2 medium carrots finely diced
- 2 sticks celery sliced
- 2 cloves garlic peeled and thinly sliced
- 1 medium leek washed and cut into rings
- 1 tbsp tomato puree
- 500 ml red wine I prefer to use 500ml a good dark ale
- 500 ml beef stock fresh, carton or a cube will be OK
- 2 bay leaves
- 50 ml vegetable oil
- 3 tbsp plain flour
- 2 tbsp Worcestershire sauce
- 1 tsp Marmite or Bovril. optional also known as yeast extract
- Sea salt and freshly ground black pepper
For the scones
- 180 g self raising flour
- 60 g plain flour
- 1 tbsp rosemary finely chopped
- 150 g cheddar cheese mature, grated,
- 175 ml milk
- 1 medium egg well beaten
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Start off making the stew in the normal way by dredging the beef in plain flour, season with salt & pepper then in a hot pan with the oil brown the meat in batches, until coloured all over. Add to your large casserole dish. Fry the pancetta or bacon the same pan until crispy, and add this to the casserole too.
- Preheat your oven to 160°C (I don’t use a fan oven, if you do adjust your temperature). Next, cook the onions, carrots, garlic, celery and leek gently in oil until softened and lightly coloured. Then stir in the tomato puree, now add the vegetables to the casserole.
- Mix well, tuck the bay leaves underneath. Use a little wine or beer to de-glaze the frying pan, and then pour the remaining stock and wine or beer in to the casserole .
- Cover with a tight fitting lid, and cook for 1 1/2 - 2 hours, stirring regularly until the beef is tender.. For the last 20 minutes, remove the lid to allow the gravy to reduce to a slightly thicker consistency if necessary. Check that the meat is soft and falling apart.
- In the meantime whilst the stew is cooking, you can prepare the cheese scones.
- Mix the flour, salt and Rosemary in a bowl, and add half of the cheese. Mix gently, slowly adding the milk, until you form a nice soft dough, neither dry nor wet. Only mix as enough to get the mixture together, as overworking will make the scones tough.
- Flatten the dough gently with your hands until about 2.5cm thick. Cut out the scones with a pastry cutter, making sure you have enough to cover the top of your stew. Brush with egg, then sprinkle over the remaining cheese. Place gently on top of your stew, and cook for a further 25 minutes in the oven without the lid, increasing the temperature to 200°C. Once the scones are risen and golden, remove, and serve.
- I like to serve with a selection of winter greens, chard, cabbage or broccoli, etc. .
Category: Cuisine, Irish, Main Courses, Meat, Recipes, Slow Cooker
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