Beef and Mushroom Cobbler

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While I was scanning the front page of msnbc.com last week, I came across the “Today” section, which was featuring a recipe from chef Curtis Stone, who showed up on the regular cooking segment that day.

Curtis Stone (for those of you are in the dark)  is a smoking-hot, celebrity chef with an adorable Australian accent.  I don’t know if it’s on the air or not anymore, but he used to host a cooking show called “Take Home Chef” where he would find some unsuspecting (and usually gorgeous) woman in the grocery store, and go home with her to help her make dinner for friends, family, or significant others.

Curtis Stone – seducing your girlfriends and wives at a grocery store near you….

I always used to laugh when I would think about the poor Average Joe who would come home from a long, hard day and find their girlfriends or wives flirting with Curtis in the kitchen.  Usually the women would “excuse themselves” at some point during the show to change into a nicer (read: sexier) outfit for the person who was getting surprised.

…And yet, it always seemed like Curtis was true recipient of all those cleavage-exposing blouses they would come out wearing.  Weird how that happened….

Anyways, this particular morning Curtis was making what he called Braised Beef and Mushroom Cobbler with White Cheddar Biscuits.  Cobblers, while traditionally associated with desserts, is really just any kind of “pie” where there’s only a top crust of some sorts.

I would describe this savory dish as a beef stew of sorts, with a deliciously cheesy biscuit topping.  The best part is that this can come together quickly, but tastes as flavorful as if it had slow-cooked all day.

I apologize in advance because I inadvertently deleted some of the pictures from the “early stages” of this recipe.  However, nothing too complicated is really going on so I would say you can probably figure it out.  If you really need a guide, the original article has a link to the cooking segment on it.

Start by seasoning your flank steak with salt and pepper and cut into 1-inch cubes.  Add 1 tablespoon of oil to a large, heavy skillet over high heat, and add the steak pieces.  Cook the beef, turning occasionally, until browned on all sides (about 5 minutes).  Transfer the beef to a bowl and set aside.

Using the same pan, reduce the heat to medium and add another tablespoon of oil to the pan.  Add the onions and garlic and cook, scraping up the browned bits of deliciousness on the bottom of the pan.  Cook until the onions have softened, about 2 minutes, and then transfer the onion/garlic mixture to the bowl with the cooked steak pieces in it.

Turn the heat back up to medium-high, add the remaining 2 tablespoons of oil, and then stir in the mushrooms.  Cook the mushrooms, stirring occasionally, until they start to brown (about 4 minutes).  Add the carrots and cook for 1 minute.  Sprinkle in the flour and stir in thoroughly and allow it to cook for about a minute.

Return the beef, onions, and any accumulated juices back into the skillet.  Stir in the broth, wine, mustard, and thyme and bring to a simmer.  Reduce the heat to medium-low and allow to simmer gently for 15 minutes, or until the liquid has slightly thickened.  Season with salt and pepper to taste.  Transfer the mixture to a 13×9 inch dish and set aside while making the biscuits.

Preheat the oven to 400 degrees.

To make the biscuits, whisk the flour, baking powder, baking soda, and salt together in a large bowl.  Using a pastry cutter (or you can pulse the mixture in your food processor), cut half of the white cheddar cheese and 4 tablespoons of the butter into the flour mixture until the mixture is crumbly with pea-size pieces of butter.

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Pour the cream over the mixture and stir with a fork until moistened, but still lumpy.  Fold in the remaining white cheddar cheese and parmesan.  Divide the dough into 6 equal mounds and form them into what I would call hockey pucks (slightly flattened mounds).

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Spread the biscuits out evenly across the beef filling, and brush the remaining 2 tablespoons of melted butter over top of each biscuit.

Bake for 25 minutes, or until the biscuits have turned golden brown and the filling is bubbling.  Remove from the oven and let stand for 5 to 10 minutes.  If you have any remaining melted butter, brush the biscuits again with butter.

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I delivered some leftovers of this dish to a friend who took this to work with him for lunch the next day.  He told me he had visitors popping into his office all day to ask about the delicious aroma!

You could definitely entertain with this dish for a nice casual evening with friends and family.

Ingredients

Braised beef and mushroom filling

  • 1 3/4 pounds flank steak, cut into 1-inch cubes
  • Kosher salt
  • freshly ground black pepper
  • 4 tablespoons olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 pound portabella mushrooms, medium diced
  • 3 carrots, cut into 3/4-inch pieces
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups reduced-sodium beef broth
  • 1/2 cup hearty red wine, such as Shiraz
  • 1 tablespoon dijon mustard
  • 1 tablespoon finely chopped fresh thyme

White cheddar biscuits

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • ⅔ cup shredded white cheddar cheese (about 2 ounces)
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch pieces (melt 2 tablespoons of the butter)
  • 3/4 cup heavy cream
  • 2 tablespoons freshly grated Parmesan cheese

Serves 6

Original Recipe, Curtis Stone “Braised beef and mushroom cobbler with white cheddar biscuits

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Categories: Meat, Recipes

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