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Beef cobbler with Le Gruyère AOP and herb scones
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This fantastic cobbler recipe means everyone around the table gets a deliciously rich beef stew and a buttery, crumbly Gruyère cheese scone to soak up the sauce. It's the perfect dish to serve the family in the colder months, and requires very little hands-on time to create.
First published in 2019
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Ingredients
Metric
Imperial
Beef stew
- 500g of braising beef, such as shin or chuck, diced
- 2 tbsp of flour
- olive oil, for frying
- 1 onion, diced
- 200g of smoked pancetta
- 2 celery sticks, sliced
- 2 carrots, peeled and roughly chopped
- 4 garlic cloves, sliced
- 150g of button mushrooms, halved
- 2 sprigs of fresh thyme
- 2 bay leaves
- 300ml of red wine
- 500ml of beef stock
- salt
- pepper
SAVE RECIPE
Method
1
Sweat the onion, garlic, celery, carrot and pancetta with a splash of olive oil in a large saucepan or casserole dish. Season with salt and cook until starting to soften (about 7 minutes)
2
Use a slotted spoon to remove the vegetables from the pan and set aside
3
Dust the beef in the flour and season well with salt and pepper, then colour in the pan with a generous splash of oil. You may need to work in batches if the pan gets overcrowded
4
Once the beef is nicely coloured, add the vegetables and pancetta back into the pan along with the mushrooms, bay leaves, thyme and red wine. Cook until the wine has reduced by half
5
Add the beef stock and leave to simmer uncovered for 1 hour
6
Meanwhile, make the scones. Place the flour, baking powder, salt and butter in a food processor and blend to a sandy consistency
7
Add three-quarters of the cheese and the herbs and pulse until just mixed. Add the milk bit by bit and continue to pulse the blender until you start to get a dough that clumps together. You may not need to use all the milk, so keep an eye on the mixture as you add it
8
Turn the dough out onto a lightly floured surface and bring together into a ball. Place in a bowl, cover and rest the dough for 20 minutes
9
After resting, tip the dough out onto a lightly floured surface and roll out to about 3.5cm thick. Use a 7cm round cutter to cut out the scones
10
When the stew is ready the meat should be tender. If the pan is very deep, transfer the stew to a shallow ovenproof dish and top with the scones. Otherwise, simply place them on top of the stew
11
Preheat an oven to 170°C/gas mark 3
12
Brush the scones with the beaten egg and sprinkle with the leftover cheese
13
Place in the oven for 30–40 minutes or until the scones are a nice golden colour. You may want to place a tray underneath the pan as the stew could bubble up and spill out a little
14
Serve hot with buttered greens, if desired
First published in 2019
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