One Pot Beery Beef Cobbler with Hiver Beer

Hiver Beer is a craft beer which uses raw honey from British bee keepers in their brew. You can learn more about it by listening to this episode of Radio4’s Food Programme. I was sent some in a Foodie Penpals parcel a while back, but not being a big beer drinker I decided to hold onto it and make something with it. Fast forward to a rainy blustery October and it’s high time for stew and dumplings so I stewed up some braising steak with the Hiver and lo a wonderful warming dinner was born. The beer smelled so good when I poured it in that I regretted emptying the bottle out. Maybe I should teach my taste buds to be more discerning.

Hiver Honey-Beer Stew

For the stew:

• 1 onion
• 3 large carrots
• 1 large potato
• 5 large closed cup mushrooms
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 1 tsp dried marjoram
• 1 tsp dried sage
• 1 bottle of hiver beer (330ml) Available from Ocado / Waitrose and some other places
• 2 tbsp tomato puree
• 1 beef stock cube
• 2 tbsp balsamic vinegar
• 280 ml water (roughly)
• 5 tbsp plain flour
• Salt and pepper
• 3 gloves of garlic peeled but whole.
• 400 g braising steak cut into pieces

For the cobbler dumplings:

• 180 g SR flour
• 55g butter / marg
• 2 tsp rosemary

• Cast iron casserole dish. Mine was 24cm diameter 3.6 litre capacity

Easily serves 4 – would do 6 with extra veg

Find the full recipe and method over on my monthly blog for Rangemaster.