Slow cooked to perfection, this beef and beer cheese cobbler is an explosion of flavours that will melt in your mouth. A great dish for gatherings or delicious comfort food.
Ingredients
2kg Coles Australian No Added Hormones Gravy Beef, cut into 5cm pieces
2 tbs plain flour
2 tbs mustard powder
2 tbs olive oil
6 baby onions, halved
2 carrots, peeled, coarsely chopped
1 parsnip, peeled, coarsely chopped
2 garlic cloves, crushed
1 cup (250ml) beer*
1 cup (250ml) beef stock
1/3 cup (95g) tomato paste
2 thyme sprigs
1/3 cup (65g) pearl barley
535g pkt scone mix
1 cup (250ml) milk
1/2 cup (60g) finely grated cheddar
1 tsp paprika
Thyme sprigs, extra, to serve
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Combine the beef, flour and mustard powder in a large bowl. Heat the oil in a large heavy-based saucepan over medium-high heat. Cook the beef, in batches, for 3 mins or until brown all over. Transfer to a plate.
Step 2
Add the onion, carrot, parsnip and garlic to pan. Cook, stirring, for 3 mins or until onion softens slightly. Add the beer. Reduce heat to medium. Cook for 3 mins or until mixture reduces slightly. Stir in stock and tomato paste. Add the beef and thyme. Cover and cook, stirring occasionally, for 2 hours. Add barley and cook, covered, for 45 mins or until beef and barley are tender. Spoon beef into a 6-cup (1.5L) round ovenproof dish.
Step 3
Preheat oven to 220°C. Prepare the scone mix with the milk following packet directions. Shape into 14 balls. Arrange over beef mixture, allowing room for spreading. Top with cheddar. Bake for 12 mins or until golden.
2kg Coles Australian No Added Hormones Gravy Beef, cut into 5cm pieces
2 tbs plain flour
2 tbs mustard powder
2 tbs olive oil
6 baby onions, halved
2 carrots, peeled, coarsely chopped
1 parsnip, peeled, coarsely chopped
2 garlic cloves, crushed
1 cup (250ml) beer*
1 cup (250ml) beef stock
1/3 cup (95g) tomato paste
2 thyme sprigs
1/3 cup (65g) pearl barley
535g pkt scone mix
1 cup (250ml) milk
1/2 cup (60g) finely grated cheddar
1 tsp paprika
Thyme sprigs, extra, to serve
Method
Step 1
Combine the beef, flour and mustard powder in a large bowl. Heat the oil in a large heavy-based saucepan over medium-high heat. Cook the beef, in batches, for 3 mins or until brown all over. Transfer to a plate.
Step 2
Add the onion, carrot, parsnip and garlic to pan. Cook, stirring, for 3 mins or until onion softens slightly. Add the beer. Reduce heat to medium. Cook for 3 mins or until mixture reduces slightly. Stir in stock and tomato paste. Add the beef and thyme. Cover and cook, stirring occasionally, for 2 hours. Add barley and cook, covered, for 45 mins or until beef and barley are tender. Spoon beef into a 6-cup (1.5L) round ovenproof dish.
Step 3
Preheat oven to 220°C. Prepare the scone mix with the milk following packet directions. Shape into 14 balls. Arrange over beef mixture, allowing room for spreading. Top with cheddar. Bake for 12 mins or until golden.
