Beef and Root Vegetable Cobbler with Savory Herb Scones

Name: Beef and Root Vegetable Cobbler with Savory Herb Scones
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 tbsp olive oil; 1.5 lbs (680g) beef chuck, cut into 1-inch cubes; 1 large onion, chopped; 2 cloves garlic, minced; 2 large carrots, peeled and chopped; 2 medium parsnips, peeled and chopped; 2 medium potatoes (e.g., Yukon Gold), peeled and cubed; 1 cup beef broth; 1 (14.5 oz) can diced tomatoes, undrained; 1 tbsp tomato paste; 1 tsp dried thyme; 1/2 tsp dried rosemary; Salt and freshly ground black pepper to taste; For the Scones:; 2 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp salt; 1/2 cup (1 stick) cold unsalted butter, cubed; 1/2 cup shredded sharp cheddar cheese; 2 tbsp fresh chives, chopped; 3/4 cup cold milk

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This comforting cobbler is a delicious twist on a classic stew, making it an ideal dish for the transition from winter to spring. Tender chunks of beef are slow-cooked with earthy root vegetables like carrots, parsnips, and potatoes in a rich, savory gravy. Instead of a pastry crust, it's topped with light and fluffy cheddar-herb scones that bake to golden perfection, soaking up the delicious flavors below. It's a truly satisfying and flavorful one-pot meal.

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Beef and Root Vegetable Cobbler with Savory Herb Scones

Prep Time30 min

Cook Time80 min

Servings6 servings

DifficultyMedium

Equipment

Dutch oven or large oven-safe potLarge mixing bowlPastry blender or forkRound cookie cutter (optional)

Instructions

1
Preheat oven to 375°F (190°C). Season beef cubes generously with salt and pepper. Heat 1 tbsp olive oil in a large oven-safe Dutch oven or deep skillet over medium-high heat. Brown beef in batches until seared on all sides, then remove and set aside.
2
Add remaining 1 tbsp olive oil to the pot. Add chopped onion and sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 minute more until fragrant. Add carrots, parsnips, and potatoes, cooking for 5 minutes, stirring occasionally.
3
Return beef to the pot. Stir in beef broth, diced tomatoes (undrained), tomato paste, dried thyme, and dried rosemary. Bring the mixture to a simmer, then reduce heat, cover, and cook for 45 minutes to 1 hour, or until beef and vegetables are tender.
4
While the stew simmers, prepare the scones. In a large bowl, whisk together flour, baking powder, and salt. Cut in the cold cubed butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs. Stir in shredded cheddar cheese and fresh chives. Gradually add cold milk, mixing until a soft dough forms (do not overmix).
5
Turn the dough out onto a lightly floured surface and gently pat or roll to about 3/4-inch thickness. Use a 2-inch round cutter or knife to cut out scones. Arrange the scones on top of the simmering beef and vegetable mixture in the Dutch oven.
6
Place the uncovered Dutch oven in the preheated oven and bake for 20-25 minutes, or until the scones are golden brown and cooked through. Let the cobbler rest for a few minutes before serving directly from the pot.

Nutrition

Calories650 kcal

Protein45g

Fat30g

Carbohydrates

Frequently Asked Questions

Can I prepare the beef stew ahead of time?

Yes, the beef and vegetable stew base can be made a day or two in advance and stored in the refrigerator. Reheat it before adding the scone topping and baking.

What if I don't have a Dutch oven?

You can cook the stew in a large pot on the stovetop and then transfer it to an oven-safe casserole dish before topping with the scones and baking.

Can I use different herbs in the scones?

Absolutely! Feel free to experiment with other fresh or dried herbs like rosemary, thyme, or oregano to complement the beef stew. Fresh dill or a mix of Italian herbs would also be lovely.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.