-
1
Pre-heat oven to 425u00b0F.
-
2
Mix together in a large bowl the flour, salt and pepper; add in the beef and mix well to coat all beef cubes.
-
3
Heat half of the olive oil in a large frying pan.
-
4
Add just enough beef to the pan for one layer and not overcrowding, frying until golden brown; remove browned beef to a large 13 X 9 inch baking dish and repeat with the remaining beef, as many batches as necessary.
-
5
Add the remaining oil to the pan and saute the vegetables, just until the onion and celery begins to soften but not brown, about 3 to 5 minutes.
-
6
Remove vegetables to the baking dish.
-
7
Add the stock to the frying pan and boil for a minute to deglaze the pan, making sure to scrape up all the browned bits from the pan, then add the stock to the baking dish.
-
8
Add the wine and the bay leaf to the baking dish.
-
9
Cover the pan with aluminum foil, and bake for 1 hour 15 minutes.
-
10
A few minutes before this time has elapsed, make the cobbler in a large bowl by rubbing the butter into the flour (until the butter is no longer discernible).
-
11
Mix in the parsley and 6 oz of the grated cheese.
-
12
In a smaller separate bowl beat together the eggs, milk and horseradish; add to the flour mixture and mix well.
-
13
At the end of the 1 hr 15 min baking time, remove the baking dish from the oven.
-
14
For the thickening, add the 1 oz butter to the baking dish, and sprinkle in the flour (a little at a time, mixing well after each addition).
-
15
You have the choice of applying the cobbler by spoonfuls (for a rustic look) atop the stew, or you may easily roll it out with a rolling pin (after kneading it a couple of times) to approximately the size of your pan and applying it as one crust; I prefer to roll it out, then cut it in 8 squares, applying each separately.
-
16
Top the cobbler topping with the remaining grated cheese.
-
17
Return the baking dish to the oven, and bake for 20 minutes until the top is golden brown.
