Curtis Stone's savory braised beef cobbler

Looking for a go-to dish this winter season? Stone's braised beef and mushroom cobbler may just be the answer. Hearty and flavorful, the simple-to-prep entree is ideal as a last-minute dinner option on a blustery night.

Braised beef and mushroom cobbler with white cheddar biscuits
Servings:

Makes 6 servings

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
    • 3/4 cup heavy cream
    • 2 tablespoons freshly grated Parmesan cheese

Preparation

Baking Directions:

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