Description

Beef Cobbler is a comforting, savory casserole featuring tender beef stew topped with golden, fluffy biscuits. Perfect for cozy dinners, this British-inspired dish combines rich, flavorful meat with a simple scone topping for a hearty meal that’s easy to prepare and satisfyingly delicious.

Ingredients

Units Scale

For the Beef Stew

1.5 lbs (700g) beef stew meat, cubed
2 tbsp vegetable oil
1 large onion, chopped
2 carrots, sliced
2 celery stalks, sliced
2 garlic cloves, minced
2 tbsp tomato paste
1 tbsp all-purpose flour
2 cups (480ml) beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 bay leaf
Salt and freshly ground black pepper, to taste
1 cup (150g) frozen peas

For the Cobbler Topping

2 cups (250g) all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup (110g) cold butter, cubed
3/4 cup (180ml) milk
1 cup (100g) grated cheddar cheese (optional, for extra flavor)

Cook Mode Prevent your screen from going dark

Instructions

Sear the Beef: In a large ovenproof skillet or Dutch oven, heat oil over medium-high heat. Add the beef in batches, browning on all sides. Remove and set aside.
Cook the Vegetables: In the same pan, add onion, carrots, and celery. Sauté for 5 minutes until softened. Stir in garlic and tomato paste, cooking for another minute.
Build the Stew: Sprinkle flour over the vegetables and mix well. Gradually add beef broth, scraping up browned bits. Return the beef to the pan. Add Worcestershire sauce, thyme, bay leaf, salt, and pepper. Bring to a simmer; cover and let cook on low heat for 45 minutes, stirring occasionally, until the beef is tender. Stir in peas and remove from heat.
Make the Cobbler Topping: Preheat oven to 400°F (200°C). In a bowl, combine flour, baking powder, and salt. Cut in cold butter until the mixture resembles breadcrumbs. Stir in milk until just combined. Fold in grated cheese if using.
Top and Bake: Spoon heaping dollops of the dough evenly over the stew (the topping will expand as it bakes). Place the skillet or dish in the preheated oven and bake for 25-30 minutes, or until the biscuit topping is golden and cooked through.
Serve: Let cool for a few minutes before serving, then scoop into bowls to enjoy the rich beef topped with fluffy, golden cobbler.

Notes

You can substitute ground beef for cubed stew meat to save time.
Optional: Add mushrooms for extra depth of flavor.
For a lighter topping, use half whole wheat flour.
Leftovers reheat well—store covered in the fridge for up to 3 days.
The cobbler can be made ahead and reheated in the oven before serving.

Nutrition

Serving Size: 1/6 of recipe
Calories: 485
Sugar: 5g
Sodium: 920mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 4g
Protein: 34g
Cholesterol: 90mg