Next-Level Beef and Stout Cobbler with Cheesy Scones

Name: Next-Level Beef and Stout Cobbler with Cheesy Scones
Prep time: 40 min
Cook time: 240 min
Total time: 280 min
Yield: 6
Ingredients: 1 kg braising steak cut into large chunks; 500 ml stout; 2 tbsp Vegetable oil; 2 onions, roughly chopped; 6 carrots, cut into large chunks; 2 tbsp Plain flour; 1 beef stock cube; 2 tsp golden caster sugar; 1 bunch small bunch of thyme; 3 bay leaves; 200 ml whole milk; 1 tsp Marmite; 350 g self-raising flour; 50 g wholemeal flour; 1 tbsp thyme leaves plus extra to serve; 1/4 tsp baking powder; 100 g cold unsalted butter cut into cubes; 150 g mature cheddar, grated; 1 egg beaten

A rich, slow-cooked beef stew infused with stout and topped with fluffy, savory cheddar scones. This comforting British classic is the ultimate family dinner for chilly evenings.

Servings6 Portions

Prep Time40 Mins

Cook Time240 Mins

Difficulty

Intermediate

Ingredients

braising steak cut into large chunks
1 kg
stout
500 ml
Vegetable oil
2 tbsp
onions, roughly chopped
2
carrots, cut into large chunks
6
Plain flour
2 tbsp
beef stock cube
1
golden caster sugar
2 tsp
small bunch of thyme
1 bunch
bay leaves
3
whole milk
200 ml
Marmite
1 tsp
self-raising flour
350 g
wholemeal flour
50 g
thyme leaves plus extra to serve
1 tbsp
baking powder
0.3 tsp
cold unsalted butter cut into cubes
100 g
mature cheddar, grated
150 g
egg beaten
1

Step-by-Step Instructions

If you have time, marinate the beef for extra depth of flavor. Place the beef chunks in a large bowl, pour over the stout, and chill for up to 24 hours. When ready to cook, drain the beef and pat it thoroughly dry with kitchen paper, making sure to reserve the stout for the stew.

Preheat your oven to 160°C/140°C fan/gas 3. Heat the vegetable oil in a large flameproof casserole dish over high heat. Brown the beef in batches until deeply colored on all sides, then set aside on a plate. In the same dish, sauté the onions and carrots for 6-8 minutes until softened and browned. Scatter over the plain flour and stir well to coat the vegetables.

Return the beef and any resting juices to the casserole dish. Pour in the reserved stout and crumble in the beef stock cube. Add the sugar and season generously with salt and pepper. Tie the thyme sprigs and bay leaves together with kitchen string and drop them into the liquid. Bring to a simmer, cover with a lid, and cook in the oven for 2.5 to 3 hours until the meat is completely tender.