Beef Stew Cobbler Food

BEEF COBBLER WITH CHEDDAR AND ROSEMARY SCONES

Steps:

• To make the stew, preheat the oven to 180C/350F/Gas 4.
• Season the flour with salt and pepper. Toss the steak in the four so each piece is coated.
• Heat half the oil in a casserole dish and fry the meat in batches until browned all over. Remove from the pan and set to one side.
• Heat the remaining oil in the same pan and fry the onion, carrots, celery and leek until just coloured. Stir in the tomato purée and cook for another two minutes.
• Pour the wine into the pan and heat through. Using a wooden spoon, scrape any charred meat and vegetables from the bottom of the pan. Add the stock, bay leaf and return the beef to the pan.
• Cover with a lid and cook in the oven for 1½ hours in the preheated oven (alternatively cook on the hob over a very low heat for 1½ hours).
• Meanwhile, make the cobbler topping. Mix the flours in a bowl. Add the salt, chopped rosemary and 100g/3½oz of the cheese. Slowly add the milk and bring the mixture together. You may not need all of the milk. Try not to overwork the mixture by mixing it too much as this will toughen the end result.
• Tip the mixture onto a floured surface and bring together to form a soft dough. Form the dough into a rough circle keeping it quite thick, about 2.5cm/1in. Cut out eight scone-sized circles. Brush the tops of the scones with beaten egg and sprinkle over the remaining cheese.
• Remove the stew from the oven and place the scones on top of the stew. Increase the oven temperature to 220C/425F/Gas 7. Return the stew to the oven and bake, uncovered, for 20-25 minutes until the scones are golden-brown. Serve with a sprinkle of chopped parsley.

HERBY LAMB COBBLER

Steps:

• Heat oven to 180C/fan 160C/gas 4. In a flameproof casserole, heat the oil, then sizzle the bacon for 5 mins until crisp. Turn up the heat, then cook the lamb for 10 mins until brown. Remove meats with a slotted spoon, turn the heat up to maximum, then add the onions, carrots and mushrooms. Cook for about 5 mins until starting to colour, then stir in the flour. Return the meat to the pan with the herbs, and pour over the wine, stock and Worcestershire sauce. Season, then cover and braise in the oven, undisturbed, for about 1 hr 20 mins.
• After about 1 hr, make the topping. Tip the flour and herbs into a large bowl, then season with salt and pepper. Add the butter and mix using a fork. Make a well, then add the lemon juice and 3 tbsp water. Gently bring together to make a soft dough. Roll out on a lightly floured surface to about 1.5cm thick, then cut into rounds using a 7.5cm pastry cutter. Re-roll the trimmings, then cut out more rounds until the dough is used up. After 1 hr 20 mins, take the casserole from the oven, remove the lid, then arrange the circles of dough, overlapping, around the edge of the dish, sticking bay leaves between them. Brush with egg and bake for 45 mins until golden.

CLASSIC BEEF STEW

Steps:

• In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
• Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
• Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
• In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.

BEEF STEW COBBLER

Steps:

• 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.

FIESTA BEEF & CHEESE SKILLET COBBLER

Steps:

• Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 5-7 minutes; drain. Stir in beans, tomatoes, enchilada sauce and cumin; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes to allow flavors to blend, stirring occasionally. Stir in 2 tablespoons cilantro., In a bowl, combine baking mix, 1/2 cup cheese, bacon and remaining cilantro. Add milk and beaten egg; stir just until a soft dough is formed. Spoon over beef mixture., Bake, uncovered, until golden brown, 13-15 minutes. Sprinkle with remaining cheese; bake until cheese is melted, 2-3 minutes longer. Let stand 10 minutes before serving. If desired, serve with sour cream.

SHORT RIB COBBLER

Steps:

• Preheat oven to 350°. In a shallow bowl, mix 1/2 cup flour, 3/4 teaspoon salt and pepper. Dip short ribs in flour mixture to coat all sides; shake off excess., In a Dutch oven, heat 3 tablespoons oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add onion, chopped carrot and celery; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in tomato paste and remaining flour until blended. Gradually stir in stock and wine until smooth. Return beef to pan; stir in poultry seasoning, bay leaf and remaining salt. Bring to a boil., Bake, covered, 1-3/4 hours. Stir in pearl onions and carrot pieces. Bake, covered, until beef and onions are tender, 30-45 minutes longer. Skim fat and remove bay leaf., In a small bowl, mix biscuit mix and milk just until a soft dough forms. Drop by scant 1/4 cupfuls over beef mixture. Bake, uncovered, until topping is golden brown, 40-45 minutes longer. Sprinkle with thyme.

BEEF AND CABBAGE STEW

Steps:

• Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.
• Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours. Add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
• Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.