Ingredientes para Beef Stew Cobbler
- 2 lbs beef stew meat
- 3 1/2 cups and 2 tablespoons all-purpose flour
- 1 teaspoon salt
- White Pepper
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 1 parsnip, peeled and chopped
- Garlic Clove
- 1 cup beef stock
- 1/2 cup red wine
- 1 bay leaf
- 9 oz (250g) butter
- 8 oz (227g) shredded cheddar cheese
- 1/4 cup chopped fresh parsley
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon prepared horseradish
- 1/2 teaspoon black pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef Stew Cobbler? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Beef Stew Cobbler
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add 2 lbs beef stew meat, cut into 1-inch cubes, and toss to coat evenly in the flour mixture.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add beef in a single layer (work in batches if needed), browning on all sides until golden brown. Remove browned beef to a 13x9 inch baking dish.
- Add remaining 1 tablespoon olive oil to the skillet. Add 1 large onion, chopped; 2 celery stalks, chopped; 1 large carrot, chopped; and 1 parsnip (or substitute), peeled and chopped. Sauté until softened, about 3-5 minutes.
- Transfer vegetables to the baking dish.
- Pour 1 cup beef stock into the skillet and bring to a boil, scraping up any browned bits from the bottom. Add stock to the baking dish.
- Add 1/2 cup red wine and 1 bay leaf to the baking dish.
- Cover the baking dish with aluminum foil and bake for 1 hour and 15 minutes.
- While the stew simmers, prepare the cobbler topping: In a large bowl, cut 1 cup (2 sticks) cold unsalted butter into 1 1/2 cups all-purpose flour using a pastry blender or your fingertips until crumbly.
- Stir in 1/4 cup chopped fresh parsley and 6 oz (170g) shredded cheddar cheese.
- In a separate bowl, whisk together 2 large eggs, 1/2 cup milk, and 1 tablespoon prepared horseradish.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- After 1 hour and 15 minutes, remove the baking dish from the oven. Stir in 1 oz (30g) butter and 2 tablespoons all-purpose flour into the stew for thickening.
- Either spoon the cobbler topping over the stew or roll it out to fit the baking dish. (Optional: Cut the rolled-out cobbler into 8 squares before placing on top.)
- Sprinkle the remaining 2 oz (57g) shredded cheddar cheese over the cobbler topping.
- Bake for an additional 20 minutes, or until the topping is golden brown and the stew is bubbly.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
13g
Fat
84g
Carbs
11g
