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Beef Cobbler with Cheddar Scones

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Beef Cobbler with Cheddar Scones is a hearty, comforting dish featuring tender beef slow-cooked in savory gravy, topped with golden, cheesy scones. This one-pot meal is perfect for family dinners or impressing guests with its rich flavors and satisfying textures.

Ingredients

1 tablespoon olive oil or vegetable oil

400 g (1 ⅔ cups) lean diced beef (any kind of stewing beef)

1 yellow onion, chopped

3 cloves garlic, minced

4 carrots, peeled and chopped

5 sticks celery, chopped

2 tablespoons plain flour

2 tablespoons tomato puree

1 teaspoon English mustard

1 tablespoon Worcestershire sauce

300 ml (1 ⅕ cups) red wine

600 ml (2 ⅖ cups) beef stock made from a stock cube

200 g (1 ½ cups) plain flour

1 ½ tablespoons baking powder

80 g (2 ⅚ oz) strong cheddar, grated

70 g (2 ½ oz) cold butter, cubed

2 tablespoons milk

½ bunch parsley, chopped

Instructions

  1. For the Beef Filling: Heat the olive oil in a large ovenproof casserole dish over medium heat. Add the diced beef and brown on all sides, about 5-7 minutes. Once browned, remove the beef from the dish and set it aside.
  2. Sauté the vegetables: In the same casserole dish, add the chopped onion, garlic, carrots, and celery. Cook for about 5 minutes until the vegetables start to soften and the onions become translucent.
  3. Thicken the sauce: Sprinkle the plain flour over the vegetables and stir to coat. Cook for 1-2 minutes to cook out the flour. Stir in the tomato puree and English mustard, followed by the Worcestershire sauce.
  4. Add liquids: Pour in the red wine and bring it to a boil. Let the wine simmer for 2-3 minutes, then add the beef stock. Return the browned beef to the dish, stir everything together, and bring the mixture to a boil.
  5. Simmer the filling: Reduce the heat to low and cover the casserole dish. Let the filling simmer for 1 to 1.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
  6. For the Cheddar Scones: Preheat your oven to 200°C (400°F). In a large mixing bowl, combine the plain flour, baking powder, and grated cheddar. Add the cubed cold butter and rub it into the flour mixture using your fingertips until it resembles coarse breadcrumbs.
  7. Mix the scone dough: Stir in the chopped parsley, and gradually add the milk, mixing until the dough just comes together. Be careful not to overwork the dough, as it should remain light and fluffy.
  8. Form the scones: Turn the dough out onto a floured surface and gently knead it a few times. Pat the dough out to about 2-3 cm (1 inch) thickness, then use a round cutter or a glass to cut out scones. You should get around 8 scones, depending on size.
  9. Bake the scones: Place the scones on top of the simmering beef filling in the casserole dish. Brush the tops of the scones with a little milk for a golden finish. Bake in the oven for 12-15 minutes, or until the scones are golden brown and cooked through.
  10. Assemble and Serve: Once the scones are done, remove the casserole from the oven and serve hot. The scones will be light, golden, and perfectly paired with the rich beef filling beneath them. Serve with a side of greens or a simple salad.

Notes

If you’re short on time, you can use pre-made beef stew for the filling.

For a richer flavor, you can use a mixture of beef stock and a splash of balsamic vinegar instead of red wine.

If you’d prefer a vegetarian version, substitute the beef with mushrooms or lentils, and use vegetable stock.

Ensure not to overwork the scone dough for a light, fluffy texture.

Nutrition

Find it online: https://justsosavory.com/beef-cobbler-with-cheddar-scones/