Barbera Beef Cobbler
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Prep Time
15 mins
Cook Time
2 hours 20 mins
Serves
6
Ingredients
- 2 tbsp. olive oil
- 1kg diced beef
- 1 onion, roughly sliced
- 250g mushrooms, roughly sliced
- 1 tbsp. plain flour
- 4 rosemary sprigs
- 1 jar Sacla’ Barbera Sauce with Rich Barbera Red Wine
- 450g self-raising flour, plus extra to dust
- 1 tbsp. baking powder
- ½ tsp. fine salt
- 120g unsalted butter, chilled and diced
- 100g Parmesan, grated
- 50g mature Cheddar, grated
- 250ml whole milk
- 1 medium egg, beaten
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How to make the recipe
Step 1
Season the beef and sear in a pan in half the oil until brown all over. Transfer to a plate.
Step 2
Fry the onions and mushrooms in the remaining oil until soft. Add the beef back to the pan with plain flour and two rosemary sprigs. Pour in the Barbera Sauce and 250ml of water.
Step 3
Cover the pan with a lid and simmer on a low heat for 1 hour. Simmer for a further 30 mins without the lid to thicken.
Step 4
Meanwhile, make scones by mixing the self-raising flour, baking powder, salt and butter in a blender until sandy. Tip in two thirds of the cheese and finely chopped remaining rosemary. Pulse again then gradually pour in the milk until everything comes together.
Step 5
Roll out the dough to 3.5cm thick on a lightly floured surface and cut out 6 scones, 8cm in diameter. Place them on top of the stew, brush with egg and sprinkle on the remaining cheese.
Step 6
Bake for 25 mins until golden.