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    Home » Soups & Stews

    Beef Cobbler With Cheddar Scones

    Last Updated: Feb 15, 2022 • By Deborah Rainford • 1 Comment • About 6 minutes to read this article.. • This post may contain affiliate links

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    beef cobbler with cheddar scones in a casserole dish with text overlay.
    beef cobbler with cheddar scones in a casserole dish with text overlay.
    beef cobbler with cheddar scones in a casserole dish with text overlay.
    beef cobbler with cheddar scones in a casserole dish with text overlay.
    beef cobbler with cheddar scones in a casserole dish with text overlay.
    beef cobbler with cheddar scones in a casserole dish with text overlay.
    beef cobbler with cheddar scones in a casserole dish with text overlay.
    beef cobbler with cheddar scones in a casserole dish with text overlay.

    This rich and hearty beef cobbler is really just a slow-cooked beef stew with homemade cheddar cheese scones baked on top. The perfect healthy comfort food for any night of the week. This easy beef recipe uses a cheap (and tough) cut of beef that turns melt in your mouth tender as it's slow-cooked with vegetables in a red wine beef sauce.


    Beef Cobbler
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    Jump to:
    • Ingredients needed
    • Step by step how to make tender beef stew
    • Making the cheddar scones
    • Beef cobbler top tips
    • Storing cobbler
    • Recipe

    Ingredients needed

    *Pantry ingredient required- olive or vegetable oil, sea salt, pepper

    Lean diced beef- this is essentially just stewing beef. Look for anything labelled as chuck, stewing or diced. These will be cheap and tough cuts that are perfect for slow cooking.

    Onion, carrots, celery and garlic- the perfect flavour compliments to beef and red wine. You could also add in mushrooms and leeks if you love them.

    Tomato puree, Worcestershire sauce and English mustard- these are the perfect flavour boosters to beef.

    Red wine & beef stock- The liquid for stewing the beef.

    Step by step how to make tender beef stew

    Step 1 & 2- Heat the oil in a casserole dish and fry the meat in batches until browned all over. Remove from the pan and set to one side. You'll have lots of brown bits stuck to the bottom of the pan. That is exactly what you want. We scrape all that up and it brings so much flavour.

    In the same pan fry the onion, carrots, and celery until just coloured.

    Step 3 & 4- Add the beef back to the pan and stir in the tomato purée and English mustard and cook for another two minutes. Stir the 2 tablespoons of plain flour into the pan coating all the vegetables.

    Pour in the red wine and beef stock and bring it all up to a boil. Cover with a lid and turn to heat down to low and continue to cook covered for about 1 hour 30 minutes. The beef needs a long slow simmer to turn it tender.

    Making the cheddar scones

    Weigh the flour, baking powder, and cheese into a medium-size mixing bowl. Add in the cold cubed butter and use a fork to cut the butter into the flour mixture.

    Once the mix resembles breadcrumbs, add in the chopped parsley and slowly pour in the milk. Try not to overwork the mixture by mixing it too much as this will toughen the end result.

    Tip the mixture onto a lightly floured surface and bring together to form a soft dough. Form the dough into a rough circle keeping it quite thick, about 2.5cm/1in. Cut out seven scone-sized circles. Brush the tops of the scones with some milk.

    Place the scones on top of the stew. Place the stew in the oven and bake, uncovered, for 15-20 minutes until the scones are golden brown.

    Beef cobbler top tips

    •  1- you can use a dark ale or beer in the stew instead of the red wine
    •  2- add-in leeks and mushrooms to make this a vegetable-heavy stew
    •  3- use any leftover strong cheese besides cheddar. Something like Gruyere is perfect too.
    •  4- use thyme leaves in the scones instead of the parsley

    Storing cobbler

    Cool any leftover cobbler completely and divide into airtight lidded containers. Keep in the fridge for up to 3 days or freeze for up to 3 months. To reheat the cobbler, the oven really is the best method. Place in an oven-safe dish and heat covered until the stew and scones are hot all the way through. Heating the cobbler in the microwave will be faster, but it will make the scones go soggy.

    More comfort food dinner recipes

    • Slow cooker cottage pie
    • Italian meatballs in tomato sauce
    • 30 Minute Baked tortellini

    Tools used to make this Beef Cobbler

    1. Cast iron casserole dish
    2. Digital kitchen scale

     

    Recipe

    beef cobbler in a bowl with cheese scones.

    Beef Cobbler With Cheddar Scones Recipe

    Tender fall apart beef in a thick and rich gravy all topped with fluffy cheddar baked biscuits. The perfect slow cooked beef stew.
    5 from 1 vote
    Print Pin Rate
    Course: Stew
    Cuisine: British
    Prep Time: 20 minutes
    Cook Time: 2 hours
    Servings: 4 Servings
    Save This RecipeSaved!
    Author: Deborah Rainford

    Ingredients

    • 1 tablespoon olive oil or vegetable oil
    • 400 g lean diced beef any kind of stewing beef
    • 1 yellow onion chopped
    • 3 cloves garlic minced
    • 4 carrots peeled and chopped
    • 5 sticks celery chopped
    • 2 tablespoons plain flour
    • 2 tablespoons tomato puree
    • 1 teaspoon English mustard
    • 1 tablespoon Worcestershire sauce
    • 300 ml red wine
    • 600 ml beef stock made from a stock cube
    • For the scones
    • 200 g plain flour
    • 1 ½ tablespoons baking powder
    • 80 g strong cheddar grated
    • 70 g cold butter cubed
    • 2 tablespoons milk
    • ½ bunch parsley chopped
    Metric - US Customary

    Instructions

    • To make the stew, preheat the oven to 180C. and season the beef with salt and pepper.
    • Heat the oil in a casserole dish and fry the meat in batches until browned all over. Remove from the pan and set to one side.
    • In the same pan fry the onion, carrots, and celery until just coloured. Stir in the tomato purée and English mustard and cook for another two minutes. Stir the 2 tablespoons of plain flour into the pan coating all the vegetables.
    • Pour the wine into the pan and heat through. Using a wooden spoon, scrape any charred meat and vegetables from the bottom of the pan. Add the stock, and return the beef to the pan.
    • Cover with a lid and cook on the hob over a very low heat for 1½ hours.
    • Meanwhile, make the cobbler topping. Mix the flour, baking powder and cheddar in a bowl. Using a knife cut the cold butter into the flour mixture until it resembles bread crumbs. Add in the chopped parsley and slowly add the milk and bring the mixture together. You may not need all of the milk. Try not to overwork the mixture by mixing it too much as this will toughen the end result.
    • Tip the mixture onto a floured surface and bring together to form a soft dough. Form the dough into a rough circle keeping it quite thick, about 2.5cm/1in. Cut out seven scone-sized circles. Brush the tops of the scones with some milk.
    • Place the scones on top of the stew. Place the stew in the oven and bake, uncovered, for 15-20 minutes until the scones are golden brown. 

    Nutrition

    Calories: 793kcal | Carbohydrates: 58g | Protein: 32g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 1237mg | Potassium: 1066mg | Fiber: 4g | Sugar: 7g | Vitamin A: 11109IU | Vitamin C: 8mg | Calcium: 509mg | Iron: 6mg
    Tried this recipe?Tag Me @savvybites or tag #savvybites!

    THANKS SO MUCH FOR READING AND COOKING ALONG WITH ME! IF YOU MAKE THIS RECIPE OR HAVE A QUESTION, I’D LOVE IT IF YOU LEFT A COMMENT AND A RATING. YOU CAN ALSO FOLLOW ALONG ON PINTEREST, FACEBOOK AND  INSTAGRAM TO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO!

     

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    Hi, I'm Deborah! Savvy Bites was created to answer the question "what's for dinner?" It's a place where fresh, (mostly) healthy, everyday recipes are made with inexpensive and common ingredients from Aldi UK.

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