It has been a while since I posted anything. It was really hard to find any inspiration. I finally ran into Magnolia Table by Joanna Gaines. I found myself in a world of farmhouse and cozy food. I felt inspired by the summer as well. I live in Las Vegas and let me tell you something, IT IS SO HOT. It is about 110 degrees today, no joke. I just keep thinking of the perfect fall weather. I want crisp cool air. So I finally felt inspired to make a cozy Beef Cobbler.
I know usually when you think of cobbler you think Berry Cobbler or Peach! But who says you can’t have a savory and hearty cobbler. This recipe is definitely a labor of love. It has quite a bit of prepping and waiting to do. Please know that it is soooo worth it. It is warm and cozy and perfect for a Sunday dinner with the family. You will definitely want to pull this recipe out when you are trying to impress someone. Let’s get started!
Gather your ingredients. Above I have some stew meat which I picked up on sale at my grocery store. This dish completely tenderizes the meat and using a cheaper cut of meat does hurt.
To your flour add salt and pepper. If you want to add a little more flavor you can add seasoning salt.
Next you will want to roll the individual pieces of beef on the flour.
Make sure each piece is coated evenly.
Heat your olive oil or butter on medium-high heat on a heavy bottom pot.
Brown the meat in the pot for about 3 to 4 minutes. You only want to give the meat a crust, you are not trying to cook it through. Make sure that you allow the meat enough room to cook. You only want to do a couple of pieces of meat at a time. Additionally, try not to move the meat around too much, again you want to give the meat the opportunity to brown.
Start to prep your veggies. Above I use a full bag of frozen pearl onions. They are very sweet. If you can’t find pearl onions you can cut a large onion into chunks.
Cut the carrots into chunks. I used two large carrots. I washed them but didn’t really bother peeling them. I never peel my carrots, but feel free to peel your carrots.
Also wash and dice your celery.
Also wash and slice your mushrooms. If you want a more meaty texture you can add your mushrooms whole without the stems.
Of course don’t forget some garlic!
I used tomato paste from a tube. It’s easier than opening a can and only using a couple of tablespoons at a time.
A large bay leaf or two small bay leaves will do.
Once you finish browning your meat add a little more oil if the pot is too dry. Add in your carrots, onions, celery and bay leaf.
Next add in your mushrooms and your tomato paste.
Next, add your wine and your beef stock. If you don’t want to use wine you can just leave it out completely. You don’t have to add more stock or water in its place.
Cover you pot with a lid or foil and put in the oven for 2 hours on 350 degrees.
Once this baby has in the oven for two hours check the meat with a fork. If the meat is tender you can pull it out. You can check for tenderness by trying to pull the meat apart with a fork. If it pulls apart easy then the meat is ready. If it is still tough then just put it back in the oven for 45 more minutes to an hour at the same temperature.
When the stew is ready remove the bay leaf.
Also remove about a cup and of liquid from the pot. The juices of the meat make the stew very watery.
Also use some of that liquid to make a slurry with cornstarch or arrowroot powder.
Add the slurry to the stew and stir. It will begin to thicken.
Top the stew with your biscuits and put back in the oven at 425 degrees for 15 minutes. You can brush the tops of the biscuits with butter or coconut oil.
Serve the stew warm with some parsley and a nice glass of red wine. If you have any questions or comments about this recipe let me know in the comment section. I hope you enjoy this recipe.
You can print this recipe below.
Author: Melanie, Coffee n’ Spice
3 tbsp Extra Virgin Olive Oil (or butter)*, plus a little more
3 tbsp of All Purpose Flour
2 lbs Beef chuck, cut into cubes
1 bag of frozen Pearl onions
2 large Carrots, diced
1 Celery rib, diced
1 dried Bay leaf
1-2 Garlic cloves, minced
2 Tbsp of Tomato paste
1 – 32 oz carton of Beef Broth, low sodium
1 cup of Red Wine,whatever you have on hand
4 oz of sliced mushrooms
Salt & Pepper to taste
2 tbsp arrowroot powder or cornstarch
4 tbsp of stew cooking liquid
1 cup of All Purpose Flour, plus more for dusting
1 ½ tsp of baking powder
½ tsp of salt
2 garlic clove, minced
3 tbsp of very cold butter or solid coconut oil*
6 tbsps of any milk*
Preheat your oven to 350 F. For the stew, start by heating the oil on a heavy bottom pot, preferably something with a lid, to a medium high temperature. While you wait, mix the flour on a plate with salt and pepper to taste. Take your beef and roll it in the flour. This will give the beef a nice crust. Once the oil is ready, you will want to add only couple of beef cubes at a time. Just to brown for about 3 minutes. You will want to do that with all in a couple of batches. Once the meat is browned, you can set it aside on a plate.
Next, add more oil if the pot looks to dry and then add your onions, carrots, celery, mushrooms, bay leaf, and any remaining flour from the beef. Brown the vegetables for about 5 minutes. Add your garlic and tomato paste and let it cook for only a minute. Immediately add your beef broth and wine. Let it reduce for about 5 minutes. Add your salt and pepper to taste and cover it and put it in the oven for two hours.
While you wait, you can start making your scones. Put in all of your dry ingredients in a large bowl. Mix well. Add in you butter or coconut oil and cut it into the flour until it looks like little pebbles, you can use pastry cutter or forks. Add the milk and knew two or three more times until it just comes together. Dust some flour on a clean surface and roll out the dough to be about ½ inch thick. Cut out the scones with a 3 inch a circle cutter and you should get about 6 to 8 scones. Put them in the fridge while you wait for the stew to finish cooking.
Once the stew comes out of the oven, remove the lid and take out bayleaf, and increase the oven temperature to 425 F. Scoop out about a cup of cooking liquid from the pot. Use tbsp of the liquid and add the arrowroot powder and make a slurry. Add the slurry to the pot and stir. Add your scones to the top of your stew. You can brush the top of the scones with butter. Place the pot back into the oven for 15 minutes. Once the stew comes out of the oven, you can serve as soon as it’s not too hot.
Notes: In the recipe I made I used extra virgin olive oil. Additionally, I used coconut oil that I let sit in my fridge for 10 minutes, you can also use Earth Balance vegan butter sticks for the scones or real butter. I also used plain almond milk for my scones.