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Next-level beef cobbler

Next level beef cobbler in a baking dish

Next-level beef cobbler

Name: Next-level beef cobbler
Prep time: 40 min
Cook time: 4 h
Total time: 4 h 40 min
Yield: 6
Cuisine: British
Ingredients: 1kg braising steak cut into large chunks (beef shin works well); 500ml stout; 2 tbsp vegetable oil; 2 onions roughly chopped; 6 carrots cut into large chunks; 2 tbsp plain flour; 1 beef stock cube; 2 tsp golden caster sugar; small bunch of thyme; 3 bay leaves; 200ml whole milk; 1 tsp Marmite (optional); 350g self-raising flour plus extra for dusting; 50g wholemeal flour (or use a total of 400g self-raising flour); 1 tbsp thyme leaves plus extra to serve; ¼ tsp baking powder; 100g cold unsalted butter cut into cubes; 150g mature cheddar grated; 1 egg beaten

Barney Desmazery

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Serves 6

More effort

Prep: 40 mins

Cook: 4 hrs

A star rating of 4 out of 5.17 ratingsRate

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Transform a rich beef stew into an all-in-one meal by adding a fluffy cobbler topping with cheddary scones, flavoured with thyme and Marmite

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Ingredients

Nutrition

Units:

MetricUS

1kg braising steak

cut into large chunks (beef shin works well)
500ml stout
2 tbsp vegetable oil
2 onions

roughly chopped
6 carrots

cut into large chunks
2 tbsp plain flour
1 beef stock cube
2 tsp golden caster sugar
small bunch of thyme
3 bay leaves

For the cobbler topping

200ml whole milk
1 tsp Marmite

(optional)
350g self-raising flour

plus extra for dusting
50g wholemeal flour

(or use a total of 400g self-raising flour)
1 tbsp thyme leaves

plus extra to serve
¼ tsp baking powder
100g cold unsalted butter

cut into cubes
150g mature cheddar

grated
1 egg

beaten

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Nutrition: Per serving

kcal895
fat42g
saturates21g
carbs70g
sugars14g
fibre7g

high
protein50g
salt2.1g

Method

step 1

If you have time, tip the beef into a large bowl, pour over the stout and chill for up to 24 hrs. If you do marinate the beef, drain, then pat dry using kitchen paper before continuing. Reserve the stout.
step 2

Heat the oven to 160C/140C fan/gas 3. Heat the oil in flameproof casserole dish over a high heat and brown the beef on all sides (you’ll need to do this in batches). Set aside on a plate. Brown the onions and carrots for 6-8 mins, then scatter in the flour and stir to coat. Return the beef and any resting juices to the casserole, and stir well. Pour in the reserved stout and crumble in the stock cube. Season with salt, pepper and the sugar. Tie together the thyme and bay leaves using kitchen string, drop into the stew and bring to a simmer. Cover and cook in the oven for 2 hrs 30 mins-3 hrs, or until the meat is tender. Remove from the oven and turn up the heat to 220C/200C fan/gas 7.
step 3

While the beef cooks, make the topping. Warm the milk and Marmite, if using, in a small pan over a low heat until steaming, then set aside. Tip the flours, thyme, baking powder, butter and a large pinch of salt into a bowl and rub together using your fingers until the mixture resembles breadcrumbs. Mix in 100g of the cheese. Stir in the warmed milk until a dough forms, then tip out onto lightly floured surface and pat out into a 2cm thickness. Stamp out scones using a round cutter or glass, re-rolling the offcuts to get 10 total.
step 4

If your stew isn’t close to the rim of the casserole dish, transfer to a pie tin or ceramic baking dish. For the glaze, brush the beaten egg over the scones and arrange on top of the stew, overlapping slightly if needed. Scatter over the remaining cheese and bake for 20-25 mins until deeply golden. Leave to rest for 5 mins, then scatter over some extra thyme leaves and serve from the dish.

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A star rating of 4 out of 5.17 ratings

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