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 servings
Ingredients: 1 kg braising steak cut into large chunks; 500 ml stout; 2 tbsp vegetable oil; 1 2 onions roughly chopped; 1 6 carrots cut into large chunks; 2 tbsp plain flour; 1 1 beef stock cube; 2 tsp golden caster sugar; 1 small bunch of thyme; 1 3 bay leaves; 200 ml whole milk; 1 tsp marmite; 350 g self-raising flour plus extra for dusting; 50 g wholemeal flour; 1 tbsp thyme leaves plus extra to serve; ¼ tsp baking powder; 100 g cold unsalted butter cut into cubes; 150 g mature cheddar grated; 1 1 egg beaten

Prep: 40 minsCook: 4 hrs

Prep

40 mins

Cook

4 hrs

Servings

Difficulty

Hard

Nut-Free

(0)

This beef cobbler is my answer to those nights when you want something truly special without spending a fortune. I've taken a classic comfort dish and elevated it with rich stout, sharp cheddar in the topping, and a whisper of Marmite that nobody will identify but everyone will taste. The beautiful thing about this recipe is that the long, slow cooking means you can use affordable braising steak that becomes incredibly tender, while the hearty vegetables and beef stock give you iron and collagen for stronger joints and healthier skin. Sure, it takes four hours total, but most of that is hands off time, so you can get on with your day while dinner practically cooks itself.

Ella x

Ingredients

Servings:

1 kgbraising steak cut into large chunks(beef shin works well)
500 mlstout
2 tbspvegetable oil
12 onions roughly chopped
16 carrots cut into large chunks
2 tbspplain flour
11 beef stock cube
2 tspgolden caster sugar
1 smallbunch of thyme
13 bay leaves
200 mlwhole milk
1 tspmarmite(optional)
350 gself-raising flour plus extra for dusting
50 gwholemeal flour(or use a total of 400g self-raising flour)
1 tbspthyme leaves plus extra to serve
¼ tspbaking powder
100 gcold unsalted butter cut into cubes
150 gmature cheddar grated
11 egg beaten

Detail level

Instructions

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.
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.
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.
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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