Beef Stew Cobbler

Flavorful beef stew topped by a savory biscuit crust. This one-dish meal will warm you on a chill evening; comfort food at its best ! Despite what looks to be a lengthy ingredient list and instructions, it is really quite simple to do. If you are unable to find a parsnip, you may substitute one potato, a turnip, or even an additional carrot.

Steps

Pre-heat oven to 425f.

Mix together in a large bowl the flour , salt and pepper.

Add in the beef and mix well to coat all beef cubes.

Heat half of the olive oil in a large frying pan.

Add just enough beef to the pan for one layer and not overcrowding , frying until golden brown.

Remove browned beef to a large 13 x 9 inch baking dish and repeat with the remaining beef , as many batches as necessary.

Add the remaining oil to the pan and saute the vegetables , just until the onion and celery begins to soften but not brown , about 3 to 5 minutes.

Remove vegetables to the baking dish.

Add the stock to the frying pan and boil for a minute to deglaze the pan , making sure to scrape up all the browned bits from the pan , then add the stock to the baking dish.

Add the wine and the bay leaf to the baking dish.

Cover the pan with aluminum foil , and bake for 1 hour 15 minutes.

A few minutes before this time has elapsed , make the cobbler in a large bowl by rubbing the butter into the.

Ingredients

lean stewing beef, flour, salt, white pepper, olive oil, onions, carrots, celery, parsnip, garlic clove, beef stock, dry red wine, bay leaf, butter, cheddar cheese, parsley, eggs, milk, prepared horseradish