900g (2lb) Stewing Beef, trimmed
600ml (1 pint) Beef Stock
600ml (1 pint) Red Wine
2 Large Carrots
1 Small Leek
1 Large Stick Celery
1 Small Parsnip
1 Clove Garlic
6 tbsp Oil
2 tbsp Flour
1 tsp Salt
1 tsp Black Pepper
1 Bay Leaf
½ tsp Caster Sugar
225g (8oz) Flour
225g (8oz) Cheddar Cheese
25g (1oz) Butter
2 tbsp Milk
1 tbsp Parsley
1 tsp Prepared Mustard
1 tsp Horseradish
Pre-heat oven to 220°C: 425°F: Gas 7.
Trim any excess fat from the beef and cut into chunks.
Peel and chop all of the vegetables.
Heat half the oil in a large saucepan.
Season the flour with salt and pepper.
Lightly coat the pieces of beef and fry in batches until golden brown.
Remove and place into a casserole dish.
Add the remaining oil and brown the vegetables adding the caster sugar,
Remove and add into a casserole dish.
Add the stock to the saucepan to deglaze, pour into the casserole.
Add the wine and bay leaf.
Cook and covered for 1¼ hours.
Sift the flour and salt into a mixing bowl.
Rub the butter and mustard into the flour
Add the parsley and three quarters of the grated cheese.
Mix the egg, milk and horseradish together.
Fold into the flour mixture.
Remove the casserole from the oven, adjust seasoning and thicken with a paste made from flour and butter if desired.
Divide the cobbler mixture into 8 portions and place on top of the casserole .
Top with the remaining cheese.
Increase the oven heat and bake for 20-25 minutes or until golden brown.