Beef & Guinness Cobbler

A hearty beef & Guinness casserole with a duvet like dumpling topping. Everything about this dish is comforting from the aroma that it fills the house with to those cosy warm flavours and nothing is more reassuring on a cold evening than a big steaming bowl of stew.

Yields6 Servings
 2 onions, peeled
 2 Stalks celery
 3 Garlic cloves, peeled
 1 kg Stewing beef or Shin of beef
 3 tbsp Plain flour
 2 tbsp olive oil
 2 Large carrots peeled and cut into diagonal chunks
 500 ml Stout
 500 ml Beef stock
 2 Bay leaves
 1 tsp Thyme leavesfresh or dried
 Sea salt flakes & pepper
Cheese Scone
 300 g Plain flourplus extra for dusting work surface
 1 tsp Sea salt flakes
 1 tbsp Baking powder
 100 g suet
 50 g Mature Cheddar or smoked cheddarcoarsely grated
 1 tsp thyme
 ½ tsp course black pepper
1

Peel and quarter onion add to a food processor along with the celery and garlic. blitz until a wet pale green pulp is achieved. Set aside while you get on with the beef.

2

Add the beef to a large zip lock bag or bowl. Add the flour, salt and pepper. Lock the bag and squelch about in your hands to coat everything in the seasoned flour or mix together in the bowl. Heat the oil in a heavy based pan over a high heat then tip in a third of the beef allowing it to brown before moving about allowing the other side to brown. Transfer to a bowl or plate when browned all over. Repeat until all meat has been browned.

3

Turn the heat under the pan to low. Then tip in the blitzed onion, garlic and celery and add the carrots . Stir this about scraping up any bits you can from the bottom of the pan. When softened and almost translucent, tip back in the beef and any juices that collected.

4

Pour in the Guinness and beef stock. Add the bay leaves and thyme. Allow the pan to come back to boiling point, put on the lid, then transfer to 170°C oven for 3 hours.

5

10 minutes before the stew has had its time in the oven get on with the topping by adding the flour to a large mixing bowl along with the baking powder, salt, suet, cheddar, pepper and thyme. Mix together and make a well in the centre and pour in approx 3 -5 tablespoons of water and mix until it forms a dough. If you overdo the water simply simply flour your surface well and knead gently. Form into a fat sausage shape and cut into slice approx 2 cm wide.

6

Retrieve the stew from the oven, check for seasoning and season accordingly. Add the discs of dumpling dough on top of the stew overlapping slightly if necessary. Return to the oven this time without a lid and cook for a further 30 minutes until the dumpling are puffed up they will be soft and tender underneath and firm on top. They won't gain much colour but you can increase the oven temperature to make them more golden brown on top.

Ingredients

 2 onions, peeled
 2 Stalks celery
 3 Garlic cloves, peeled
 1 kg Stewing beef or Shin of beef
 3 tbsp Plain flour
 2 tbsp olive oil
 2 Large carrots peeled and cut into diagonal chunks
 500 ml Stout
 500 ml Beef stock
 2 Bay leaves
 1 tsp Thyme leavesfresh or dried
 Sea salt flakes & pepper
Cheese Scone
 300 g Plain flourplus extra for dusting work surface
 1 tsp Sea salt flakes
 1 tbsp Baking powder
 100 g suet
 50 g Mature Cheddar or smoked cheddarcoarsely grated
 1 tsp thyme
 ½ tsp course black pepper

Directions

1

Peel and quarter onion add to a food processor along with the celery and garlic. blitz until a wet pale green pulp is achieved. Set aside while you get on with the beef.

2

Add the beef to a large zip lock bag or bowl. Add the flour, salt and pepper. Lock the bag and squelch about in your hands to coat everything in the seasoned flour or mix together in the bowl. Heat the oil in a heavy based pan over a high heat then tip in a third of the beef allowing it to brown before moving about allowing the other side to brown. Transfer to a bowl or plate when browned all over. Repeat until all meat has been browned.

3

Turn the heat under the pan to low. Then tip in the blitzed onion, garlic and celery and add the carrots . Stir this about scraping up any bits you can from the bottom of the pan. When softened and almost translucent, tip back in the beef and any juices that collected.

4

Pour in the Guinness and beef stock. Add the bay leaves and thyme. Allow the pan to come back to boiling point, put on the lid, then transfer to 170°C oven for 3 hours.

5

10 minutes before the stew has had its time in the oven get on with the topping by adding the flour to a large mixing bowl along with the baking powder, salt, suet, cheddar, pepper and thyme. Mix together and make a well in the centre and pour in approx 3 -5 tablespoons of water and mix until it forms a dough. If you overdo the water simply simply flour your surface well and knead gently. Form into a fat sausage shape and cut into slice approx 2 cm wide.

6

Retrieve the stew from the oven, check for seasoning and season accordingly. Add the discs of dumpling dough on top of the stew overlapping slightly if necessary. Return to the oven this time without a lid and cook for a further 30 minutes until the dumpling are puffed up they will be soft and tender underneath and firm on top. They won't gain much colour but you can increase the oven temperature to make them more golden brown on top.

Beef & Guinness Cobbler

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

8 Comments

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: