In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week,
straight from Jules of the Kitchen.
Cheesy Beef Cobbler – a delicious beef stew with a cheesy scone topping, plus cooking demonstration.
If you are looking for an all time family favourite then please enjoy this beef stew with cheesy cobbler topping, comfort food at its best.
I share a very easy to make beef stew recipe, but if you have your own favourite, then please use this and add my cobbler topping at the end.
The cobbler top by the way, is an alternative choice to the flour dumpling, where an animal suet is traditionally used for the fat (though it is possible to buy a commercially prepared vegetable alternative). Many old classic British stew recipes use dumplings and they are delicious but I rather prefer the cobbler or scone version, as the end result is definitely lighter, and not quite so dense in texture as a tradition stew dumpling.
If you wish to remove the dairy content from the Cobbler follow the recipe as is but replace the butter with chilled coconut oil (see my cooking demonstration for vegan medjool date scones Medjool Date Scones ), use an alternative milk and omit the cheese (basically your stew will have a plain scone topping which will work just as well).
Please enjoy the recipe and do view the cooking demonstration to guide you through the making of the cobbler topping.
Preparation time: 45 minutes
Cooking time: 1½ hours for the stew, plus final cooking of 30+ minutes
Oven temperature: 150ºC for the stew, and 180ºC when cooking the stew with the cobbler topping
Classic Beef Stew
550g stewing beef – trimmed, cut into cubes
1 tbsp plain flour – seasoned with salt and black pepper
3 tbsp oil – rapeseed or sunflower
1 large onion – roughly chopped
200g button mushrooms – washed and sliced
2 sticks of celery – finely chopped
2 medium carrots – peeled, trimmed and diced
3 cloves of garlic – chopped (optional)
1 tbsp tomato puree
600ml of water
225g self raising flour
2 tsp baking powder
1 tsp dried mustard powder
Pinch of salt – optional
1 tsp dried thyme
80g mature cheddar cheese – grated
125 ml milk
Make seasoned flour
In a bowl mix flour, salt and freshly ground black pepper. Mix well.
Toss beef cubes in the seasoned flour. Coat well.
Heat oil in an ovenproof casserole dish. When hot add the floured beef and brown all over. Remove from the oil, turn heat down and add onions and cook a minute or two until soft.
Now re-place the beef, any juices from the beef and all the vegetables, water and tomato puree. Cover and bring to simmering point. Place in the oven and cook slowly for up to 1½ hours, or until meat is tender.
Allow to cool slightly in the pan before adding the cobbler topping.
Make cheesy cobbler topping: see video
Sift flour, baking powder and mustard powder.
Rub butter into the flour using the rubbing in method.
Add the milk and stir to form a soft dough.
Turn out onto a floured board, pat into an oblong and cut out your cobbler shapes.
Place each cobbler on top of the pre-cooked beef stew, top each one with extra grated cheese and a little extra black pepper seasoning, and place in the oven to cook for a further 30 -40 minutes or so until the cobblers are puffed and golden brown, and the stew nice and hot.
This piping hot with a good mash potato and your favorite family vegetable.
Jules tips: Follow the beef stew recipe or use your own family favourite, and if wishing for a non-dairy cobbler use alternatives such as coconut oil (chilled), non dairy milk and remove the cheese. This dish can be made in stages; make beef stew the night before and then add the raw cobbler topping 30 minutes or so before you wish to eat (see recipe). This recipe feeds a generous 4 with two cobblers each, or 6 with one cobbler each.
Contributed by: Julia Toon, Jules of the Kitchen
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