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Beef and beer cheese cobbler recipe
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Prep Time:
200 minutes
Cook Time:
195 minutes
Total Time:
395 minutes
Elevated classic: Beef and beer cobbler.
Ingredients:
  • 2kg No Added Hormones Gravy Beef, cut into 5cm pieces
  • 40.00 ml plain flour
  • 40.00 ml mustard powder
  • 36.40 gm olive oil
  • 6 baby onions, halved
  • 2 carrots, peeled, coarsely chopped
  • 1 parsnip, peeled, coarsely chopped
  • 2 garlic cloves, crushed
  • 250ml beer
  • 250ml beef stock
  • 95g tomato paste
  • 2 thyme sprigs
  • 65g pearl barley
  • 535g pkt scone mix
  • 250ml milk
  • 60g cheddar cheese
  • 2.50 gm paprika
  • Small thyme sprigs, extra, to serve
Instructions:
  • In a large bowl, mix together the beef, flour, and mustard powder. Heat oil in a large, heavy-based saucepan over medium-high heat. Brown the beef in batches for 3 minutes until golden all over. Transfer to a plate.
  • Place the onion, carrot, parsnip, and garlic in the pan. Sauté for 3 minutes until the onion softens a bit. Pour in the beer, then lower the heat to medium and let it simmer for 3 minutes to slightly reduce. Mix in the stock and tomato paste, then add the beef and thyme. Cover and cook for 2 hours, stirring occasionally. Finally, add the barley, cover, and continue cooking for 45 minutes until the beef and barley are tender. Transfer the beef to a 6-cup (1.5L) round ovenproof dish.
  • Preheat oven to 220°C. Mix the scone mix with milk according to package instructions. Shape into 14 balls. Place on top of the beef mixture with enough space between each. Sprinkle with cheddar. Bake until golden, about 12 minutes.
  • Sprinkle with paprika and a touch more thyme.

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