50g Cream plain Flour
675g Stewing Beef
Salt & Pepper
Pinch of Cayenne Pepper
3/4 tbsp Oil
2 large Onions (roughly chopped)
4 Carrots (cut into chunks)
2 tbsp Tomato Puree dissolved in 4 tbsp of Water
For the topping:
225g Self Raising Flour
50g Connacht Gold Creamery Butter
1 tsp Mixed Herbs
150ml Connacht Gold Full Fat Milk
1. Trim any fat or gristle from meat and cut into 5cms/2″ cubes. Season flour with salt, pepper and cayenne pepper. Toss the meat in the flour mixture.
2. Heat oil in pan over a high heat. Add the meat in two batches and seal well on all sides. Remove meat into a bowl.
3. Add half the stout to the pan and bring to the boil, stirring well to absorb the meat juices. Return the meat to the pan with the onions, carrots, tomato puree and remaining stout. Bring to a gentle simmer and cover. Simmer for about 2 to 3 hours until meat is tender.
4. Meanwhile make the topping: Put flour into a bowl, rub in the margarine until mixture resembles breadcrumbs. Stir in the herbs. Add the milk and mix to a soft dough. Transfer to floured surface, lightly knead, then roll out to about an inch in thickness. Use a 5cms/2″ cutter and cut about 6 rounds.
5. Preheat oven to 190°C/375°/Gas 5. Transfer stew to casserole dish. Place the cobblers on top of meat in the casserole. Place in oven and bake for about 15 minutes until golden brown.