Our tasty steak and mushroom slow cook cobbler recipe is the perfect meal for the whole family to tuck into on a cold, Sunday afternoon. No need to slave over a hot stove – this delicious steak and mushroom slow-cook cobbler, from Essentials magazine, happily slow-cooks while you get on with other things. This recipe serves 4 people and will take 2hrs to prepare and slow cook.
- 700g braising steak, cut into 4cm chunks
- 400g shallots, peeled and kept whole
- 400g button mushrooms, cleaned
- 1 onion, peeled and sliced
- 2 cloves garlic, finely chopped
- 2 sticks celery, chopped
- 1 organic, free-range egg, beaten
- 1tbsp olive oil
- 2tbsp plain flour
- 2tbsp tomato purée
- 200ml red wine
- 600ml beef stock
- 2 bay leaves
- 1tbsp Worcestershire sauce
- Heat the oven to Mark 4/180°C. Heat the oil in an ovenproof casserole and fry the beef in batches. Brown the shallots and mushrooms, and set aside with the beef.
- Add the onion, garlic and celery to the pan and cook for 5 mins. Stir in the flour and tomato purée, add the wine, stock, bay leaves and Worcestershire sauce, and cook for a few mins. Return the beef, mushrooms and shallots to the pan. Cover and put in the oven for 1 hr 10 mins.
- Put 200g self-raising flour, 1tsp English mustard, 1tsp dried thyme, 100g butter and a pinch of salt in a food processor and pulse to fine breadcrumbs. Add 4tbsp buttermilk and pulse to make a soft dough.
- Roll out to 1cm thick, cut out 8 rounds and brush with beaten egg.
- Bake, lid off, for the last 25-30 mins.
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This recipe can be served as a slow-cooked casserole too!