Hearty Beef Cobbler

5 from 3 votes

My Beef Cobbler is simply the ultimate comfort food! This rich and hearty beef stew topped with flaky scones is perfect for cold wintry days.

Prep Time15

Cook Time2

Total Time2 15

Course: Main Course

Cuisine: British

Keyword: Beef Cobbler

Servings:

Calories: 1163kcal

Preheat the oven to 320°F (160°C). Cut the beef into bite sized chunks and season liberally with salt and pepper.
2 lbs (950g) beef, cubed, salt and pepper
Heat the oil in a deep pot (Dutch Oven) and sear the beef cubes over high heat, in batches, until nicely browned. Set aside.
2 tbsp olive oil
Stir in the butter and flour and gradually add the wine, scraping any browned bits with the spoon. Lower the heat and add the onions, mushrooms and carrots, cooking for about five minutes, stirring.
1 tbsp butter, ½ tbsp flour, ½ cup (120 ml) red wine, 2 red onions, 7 oz (200g) mushrooms, 3 carrots
Add the salt, pepper, brown sugar, tomato paste, minced garlic and bay leaf.
2 tbsp tomato puree , 2 garlic cloves, 1 tsp salt, ½ tsp black pepper, 1 tsp brown sugar
Pour in the stock (broth) and Worcester sauce. Bring to a simmer then add the browned beef. Cover the pot tightly with the lid and transfer to the oven. Cook for 90 minutes.
2 cups (480ml) beef stock, 2 tbsp Worcester sauce, 1 bay leaf

Prepare the biscuits about an hour into the stew bubbling away in the oven. Combine the flour, salt, butter and grated cheese in a bowl. Use a pastry cutter or your fingers to rub the butter into the flour.
1 ¾ cups (250g) self-rising flour, 1 tsp mixed herbs, ½ tsp salt, ¼ cup (55g) butter, ½ cup (60g) cheddar cheese
Stir in the yogurt, Worcester sauce, herbs and a little milk to create a sticky dough. Add just enough milk until the mixture comes together but is on the drier side.
¾ cup (150g) Greek yogurt, milk
Tip onto a lightly floured worktop. Gather the dough with your hands and press into a rectangle about an inch high (you can very briefly knead it but don’t overwork it).
Use a round cutter to cut out 8 disks (or up to 10), patting any leftover scraps of dough down to cut more scones. Leave the scones for 10-15 minutes or so before adding to the stew.

Take the stew out of the oven using pot holders. Check there’s enough liquid, adding a little hot water if the pot is looking a bit dry. Increase the oven temperature to 350°F (180°C).
Place the biscuits over the stew, spaced slightly apart. Brush with a little milk. Increase the oven temperature and cook the cobbler, with the lid off, for a further 35-40 minutes or until risen and golden.
Discard the bay leaf and check the seasoning. Serve the beef stew with the scones and some steamed greens or over mashed potatoes.

If you are using all-purpose flour for the biscuits then sift the flour and four teaspoons of baking powder into the mixing bowl before adding any of the other ingredients.
The scones need a light touch. Avoid overworking the dough, just pat it together until it forms a ball.

Making Beef Cobbler in a Slow Cooker

Brown the beef then add together with remaining ingredients to the slow cooker. Cook on low setting for 7 hours or on high setting for 4 hours.

Add the scones and cook on the high setting for an additional hour or until they are cooked through.

Freezing and storage

Leftovers will keep very well in the fridge for 3 days. The stew can also be frozen for up to three months without the scones.