Beef Cobbler with cheesy herby scones

On an autumn or winter evening, there is nothing more satisfying for supper than a comforting one-pot cobbler, topped with beautiful crisp yet soft herby scones, which beautifully absorb the gravy underneath.

Serves 4

Preparation time – 20 minutes
Cooking time – 2 hours

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Used in this recipe

Beef Steak, Diced (500g)

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Grass Fed Braising Steaks (500g)

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Beef Shin, Diced (500g)

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Ingredients

For the cobbler

900g stewing or chuck steak, cut in to cubes. You can also use shin, ox cheek, or other slow cooking cuts.
2 red onions, sliced
100g diced pancetta ( or streaky bacon)
2 carrots, finely diced
2 sticks of celery, sliced
2 garlic cloves, peeled and thinly sliced
1 leek, washed and cut into rings
1 tbsp tomato puree
500ml red wine or 500ml quality dark ale
500ml beef stock
2 bay leaves
50ml rapeseed oil
3 tbsp plain flour
2 tbsp Worcestershire sauce
3xcloves of black garlic (optional)
1 tsp Marmite (optional)
Sea salt and freshly ground black pepper

For the scones

180g self raising flour
60g wholemeal flour
1 tbsp finely chopped rosemary
150g mature cheddar, grated
175ml milk
1 free range egg, well beaten

Method

To make the stew, toss the beef in flour, season, and then seal in a hot pan with the oil in batches, until crispy and brown. Add to your large casserole dish. Fry the pancetta or bacon the same until crispy, and add to the casserole.
Preheat your oven to 160°C. Next, sweat the onions, carrots, garlic, celery and leek in oil until softened and lightly coloured. Then stir through the tomato puree, and add the vegetables to the casserole. Mix well, tuck the bay leaves underneath. Use a little wine or ale to deglaze the frying pan, and then pour the remaining stock and wine or ale in to the casserole .
Cover with a well-fitting lid, and cook for 1 1/2 hours, stirring regularly. For the last 20 minutes, remove the lid to allow the gravy to reduce to a slightly thicker consistency if necessary. Check that the meat is soft and falling apart.
Whilst the stew is cooking, prepare the scones. Mix the flour, salt and Rosemary in a bowl, and add half of the cheese. Mix gently, slowly adding the milk, until you form a nice soft dough, neither dry nor wet. Only mix as much as you need to, as overworking will make the scones tough.
Flatten the dough gently until 1inch thick. Cut out 6 scones with cutters, sized to cover the top of your stew. Brush with egg, then sprinkle over the remaining cheese. Place gently on top of your stew, and cook for a further 25 minutes in the oven, increasing the temperature to 200°C. Once the scones are risen and golden, remove, and serve.
Serve with steamed winter greens, chard or cabbage.

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