Steak and mushroom slow cook cobbler recipe

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.

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Ingredients

• 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

Method

1. 1. 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.
   2. 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.
   Cobbler topper
   1. 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.
   2. Roll out to 1cm thick, cut out 8 rounds and brush with beaten egg.
   3. Bake, lid off, for the last 25-30 mins.