Beef Stew Cobbler Recipe

Ingredients for Beef Stew Cobbler

• Lean Stewing Beef
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons salt
• White Pepper
• 3 tablespoons olive oil
• Onions
• Carrots
• 2 celery stalks, chopped
• 1 parsnip (or 1 potato, turnip, or extra carrot), peeled and chopped
• Garlic Clove
• Beef Stock
• Dry Red Wine
• 1 bay leaf
• 1 cup (2 sticks) cold unsalted butter
• Cheddar Cheese
• 1/4 cup chopped fresh parsley
• 2 large eggs
• 1/2 cup milk
• Prepared Horseradish

How to Make Beef Stew Cobbler

1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. Add 2 lbs beef stew meat, cut into 1-inch cubes, and toss to coat evenly in the flour mixture.
4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
5. 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.
6. 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.
7. Transfer vegetables to the baking dish.
8. 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.
9. Add 1/2 cup red wine and 1 bay leaf to the baking dish.
10. Cover the baking dish with aluminum foil and bake for 1 hour and 15 minutes.
11. 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.
12. Stir in 1/4 cup chopped fresh parsley and 6 oz (170g) shredded cheddar cheese.
13. In a separate bowl, whisk together 2 large eggs, 1/2 cup milk, and 1 tablespoon prepared horseradish.
14. Add the wet ingredients to the dry ingredients and mix until just combined.
15. 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.
16. 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.)
17. Sprinkle the remaining 2 oz (57g) shredded cheddar cheese over the cobbler topping.
18. Bake for an additional 20 minutes, or until the topping is golden brown and the stew is bubbly.