There is something so beautiful and restorative about a braised beef dish that is topped with fluffy savory biscuits. Each spoonful filled with a little biscuit, a little beef and a little sauce – making each bite a delicious and comforting memory.
Rather than stew meat, I use flank steak in this gorgeous dish. Although I typically use flank steak for grilling, a well marbled flank steak makes a nice alternative to stew meat. It’s a flavorful cut of beef and becomes quite tender when braised or slow cooked. Braising and slow cooking are basically the same, however, a few minor adjustments usually need to be made when interchanging these methods of cooking. Click HERE for an excellent conversion guide for Dutch oven and Slow Cooker cooking methods.
Flank steak also pairs deliciously with winter root vegetables and adding porcini mushrooms into the dish deepens the flavors and the sauce. The crowning glory of this dish? Those sour cream and chive biscuits
The finished dish makes the most gorgeous and delightful comfort food. This is a meal to be enjoyed family style with big bowls and spoons and maybe a little butter for those biscuits. Winter never tasted so good.
Delicious Wishes and Loads of Love,
Winter Beef & Vegetable Cobbler with Sour Cream & Chive Biscuits
2 lbs flank steak, one inch cubed
Salt and Pepper
1/4 cup flour for dusting
3-4 tablespoons extra virgin olive oil
1/2 ounce dried porcini mushrooms
1 cup hot water
1 large onion, diced
2 carrots, diced
3 gloves garlic, minced
2 ribs celery, diced
1 parsnip, diced
1 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh oregano leaves, chopped
2 teaspoons chopped fresh Italian parsley
1 cup red wine
2 cups beef broth
2 teaspoons Dijon Mustard
Salt and Pepper to taste
!For the Sour Cream and Chive Biscuits
1 cup self rising flour, 1/4 cup for rolling out
6 tablespoons very cold butter, diced
8 ounce sour cream
1-2 tablespoons finely chopped fresh chives
Place the dried mushrooms in a bowl and cover with the one cup of boiling water. Let the mushrooms sit for about 15 minutes. Once they are soft, strain them from the water and then finely dice the mushrooms. Set aside.
Season the steak cubes with salt and pepper and then dust with the 1/4 cup flour, tossing to combine. Heat a Dutch oven or heavy pot over medium high heat and add a few tablespoons of olive oil. When the oil is hot add some of the beef cubes. You will need to cook the beef in batches. If you load up the bottom of the pot with too much beef, it will bring down the temperature of the oil and the pot and the beef cubes won’t brown. Transfer the browned beef to a platter and reserve.
Next, in the same pot, turn the heat down to medium and add the onions, carrots, parsnips and fresh herbs, adding a little more oil if needed. Sauté the vegetables until slightly tender (the onions will be the most tender), about 8-10 minutes. Stir in the garlic the last few minutes of cooking. This is so the garlic doesn’t brown. Brown garlic tastes bitter and we don’t want to risk your lovely cobbler tasting bitter.
Return the beef with juices to the pot and then stir in the chopped porcini mushrooms, mustard, red wine and beef broth. Bring the stew to a lively simmer then turn down the heat to low and let the stew cook for about 20-30 minutes or until the vegetables are tender and the liquid feels a little saucy. Season to taste with salt and pepper. While the stew is simmering, prepare the biscuits.
Pre-heat the oven to 400F.
Transfer the beef and vegetable stew to an 8×11 or 9×13 baking dish. I prefer an 8×11 baking dish because it’s smaller and allows the stew to be deeper in the pan, which makes for fantastic cobbler. Top the beef and vegetable stew with the biscuits and brush each biscuit with butter.
Place the baking dish in the oven and bake for about 20-25 minutes or until the biscuits are nicely browned on top. You want a rich color on the biscuits to be sure they are done. Take the cobbler out of the oven and let it stand for about 5-10 minutes before serving.
For the Biscuits
Add the flour and diced butter to a large bowl and work in the butter using a pastry cutter or your hands. You should see pea sized crumbs. Then mix in the sour cream and chives until the dough forms a ball and pulls away from the sides of the bowl.
Pour the dough onto a well floured surface and roll out to your desired thickness. Cut into biscuits with a 2″ biscuit cutter, dipping in flour in between cutting biscuits. Place the biscuits on the beef and vegetable stew and brush each biscuit with melted butter. Continue with recipe above.
If you’d like to make these biscuits without the stew, place the biscuits on a lined baking sheet, brush with butter and bake for about 15-20 minutes or until the biscuits are a deep golden brown. Bring them out of the oven and serve warm
- 2 lbs flank steak, one inch cubed
- Salt and Pepper
- 1/4 cup flour for dusting
- 3-4 tablespoons extra virgin olive oil
- 1/2 ounce dried porcini mushrooms
- 1 cup hot water
- 1 large onion, diced
- 2 carrots, diced
- 3 gloves garlic, minced
- 2 ribs celery, diced
- 1 parsnip, diced
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon fresh oregano leaves, chopped
- 2 teaspoons chopped fresh Italian parsley
- 1 cup red wine
- 2 cups beef broth
- 2 teaspoons Dijon Mustard
- Salt and Pepper to taste
- !For the Sour Cream and Chive Biscuits
- 1 cup self rising flour, 1/4 cup for rolling out
- 6 tablespoons very cold butter, diced
- 8 ounce sour cream
- 1-2 tablespoons finely chopped fresh chives