Beef, ale and horseradish cobbler

Slow braised, melt-in-the-mouth, rare-breed beef with local ale topped with horseradish scones that are light and soft in the centre, this wholesome winter warmer is perfect for re-fuelling after exploring the great outdoors.

Main courses
Beef, ale and horseradish cobbler
  • Preparation time 25 minutes (prep. time)
  • Cooking time 1 hour 45 minutes (cooking time)
  • Serves 6


For the stew
  • 30ml (2tbsp) vegetable oil
  • 300g (11oz) onion
  • 100g (4oz) celery
  • 1tsp nutmeg
  • 600g (1lb 5oz) stewing steak, diced
  • 100g (4oz) butternut squash, peeled and chopped
  • 150g (6oz) mushrooms, roughly chopped
  • 2 beef stock cubes
  • 250ml (10fl oz) ale
  • 200g (8oz) chopped tomatoes
  • 30g (2tbsp) cornflour
  • 10g (1tbsp) parsley, chopped (to garnish)
For the scone topping
  • 250g (9oz) self-raising flour
  • 70g (3oz) butter
  • pinch of salt and pepper
  • 30g (2 tbsp) horseradish sauce or 10g (¼oz) fresh horseradish, grated
  • 1 egg
  • splash of milk to bind


For the stew
  1. Heat the oil in a large stock pot over a medium heat. Add the onion and celery and sauté gently for around five minutes until soft. Add the nutmeg and stir well.
  2. Add the steak to the onion and stir well, sautéing until the meat is coloured on all sides.
  3. Add the butternut squash and mushrooms and stir well; continue to sauté gently.
  4. Crumble in the stock cubes and pour in the ale. Add the tomatoes and enough water to cover the meat. Bring to the boil, then reduce to a simmer. Give the stew a good stir and simmer, covered, for one and a half hours or until the meat is tender.
  5. Dissolve the cornflour in a little cold water and pour into the stew, stirring until you have a thick sauce. Season and spoon into your dish.
For the scone topping
  1. Preheat the oven to 190°C.
  2. Place the flour in a mixing bowl and add the butter, salt and pepper. Rub the fat into the flour using your fingertips until the mixture resembles fine breadcrumbs.
  3. Make a well in the centre and add the horseradish and the egg. Mix together and add a little milk until you have a soft, pliable dough.
  4. Tip the dough onto a floured worktop and gently press it down to flatten it. Use a 30mm cutter to cut out 12 scones.
  5. Arrange the scones on top of the stew, leaving enough room for them to rise. Brush the tops with the remaining milk.
  6. Put into the oven and bake for around 15 minutes, or until risen and golden.
  7. Garnish with parsley and serve.


Accompany with a beer that will complement the flavour of the dish, like the award-winning Scotney Bitter from Westerham Brewery.