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Beef cobbler in a skillet

Grassfed Beef Cobbler with Easy Cheddar Biscuits

This gussied-up seasonal stew recipe makes an oven-to-table beef cobbler supper that’s a celebration of its own.

“What’s for dinner, Mom?” It’s the ritual of our late afternoons with all of us at home together. And this is one of those meals that always gets a big smile. “We’re having beef cobbler.”

Beef stew + biscuits creates its own form of excitement–even after countless nearly 365 straight dinners at home.

This recipe is a classic beef stew I’ve adapted from my grassfed beef cookbook, Pure Beef. As always, this recipe delivers a full meal of vegetables–local carrots and potatoes–in balance with well-raised meat. {Try it with pasture-raised bison or lamb, too!}

So, this meal benefits our local farmers and ranchers. And each ingredient delivers so much taste, it makes my job so much easier.

As with any stew, this mostly means time. {That is, unless you’re using the Instant Pot, so I’ve included instructions in the recipe for that handy cooking tool.} Of course, you can always use a trusty slow cooker. I do recommend you take the time to brown the stew meat first, since the flavor payoff is worth it.

Just Add These Easy-Cheesy Biscuits

To dress up this stew and turn it into beef cobbler, I’ve turned to the easiest biscuit recipe I know. It combines self-rising flour with heavy cream–two ingredients!–to make flakey biscuits.

I couldn’t resist adding some of the most delicious raw pastured cheddar cheese I had on hand. Who can resist hot, cheesy homemade biscuits?

This beef cobbler is a whole meal to enjoy even as the days grow longer and the grass begins to peek out from the receding snow in the yard. It’s a simple way to celebrate our richness, our good health and the coming of spring.

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Beef Cobbler with Easy Cheddar Biscuits

This gussied-up beef stew recipe makes an oven-to-table skillet supper that's a celebration of its own. Chock full of vegetables and studded with grass-fed beef, you can make this in a traditional Dutch oven or Instant Pot up to two days in advance. The crown is made from the simplest biscuit recipe I know using self-rising flour (see Recipe Notes for a subsitute) enriched with cheddar cheese.
Course Main Course
Cuisine American
Keyword beef cobbler
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings 4 people
Author Lynne Curry

Ingredients

For the stew:

  • 2 tablespoons unsalted butter pastured
  • 2 pounds stew beef, trimmed and cut into 3/4-inch cubes grassfed
  • 2 tablespoons all-purpose flour
  • 2 teaspoons fine sea salt
  • 1/8 teaspoon cayenne
  • 2 tablespoons olive oil
  • 1 medium onion, chopped organic
  • 3 1/2 cups homemade beef stock, vegetable stock or water
  • 6 medium carrots, peeled and cut at angle 3/4 inches long organic
  • 1 1/2 pounds baby red potatoes, sliced in half organic
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 2 tablespoons cornstarch or arrowroot
  • 1/2 cup chopped fresh parsley optional

For the biscuits:

  • 2 cups (10.5 ounces/300 grams) self-rising flour see Recipe Notes
  • 1 cup (2.5 ounces/70 grams) grated cheddar cheese raw or pastured
  • 1 1/4 cup cup (8.25 ounces/234 grams) heavy cream organic or pastured

Instructions

For the stew:

  • Melt the butter and heat the oil in a shallow Dutch oven or an Instant Pot over medium-high heat . Toss the beef with the flour, salt and cayenne in a small bowl. When the butter shimmers add the beef in batches to that you don't overcrowd the pan, cook the beef cubes, turning 2 to 3 times until they are well browned all over, about 10 minutes per batch. Transfer back into the mixing bowl.
  • Add the oil to the pan. Saute the onion until translucent, about 5 minutes. Add the stock or water and use a wooden spoon to scrape the bottom of the pot clean and bring to a simmer. Transfer the beef into the pot along with the carrots, potatoes, pepper and bay leaf.
  • For oven cooking, preheat the oven to 325 degrees F. Cover the pot and transfer it to the oven until the beef is tender to the bite, about 1 to 1 1/2 hours more.
  • For the InstantPot, seal the vent and set to cook on high pressure for 35 minutes and use the natural release method. Transfer the beef stew into a large deep skillet or oven-safe baking dish.
  • Once the stew is cooked by either method, taste for salt and pepper, then remove the bay leaf. Whisk the cornstarch with 3 tablespoons cool water and stir in the cornstarch along with the parsley, if using.

For the biscuits:

  • Use a rubber spatula to combine the flour, cheese and cream in a mixing bowl just until combined. Turn the dough out onto a countertop and use a bench scraper to fold the dough over itself 3-4 times without overworking it. Collect the dough into a mound and use your hands to gently pat it about 1 inch thick.
  • Use a biscuit cutter to cut out rounds. Gather the dough once again and repeat the cutting until you have used it all. If the stew is still cooking, chill the biscuits until ready to bake.
  • Raise the oven heat to 425 degrees F. Arrange the biscuits over the top of the stew and bake until golden brown, about 15 minutes.

Notes

If you do not have self-rising flour, whisk 2 cups all-purpose flour with 1 tablespoon baking powder and 1/2 teaspoon salt. Combine this mixture with the cream to form the biscuits for the cobbler.

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