Beef and vegetable cobbler is a classic comfort food that is perfect for a weeknight meal or a special occasion. This hearty and flavorful dish is made with a combination of tender beef, fresh vegetables, and a flaky cobbler crust. The beef and vegetables are simmered in a rich sauce until they are tender, and then topped with a layer of fluffy cobbler dough. The result is a delicious and satisfying meal that is sure to please everyone at the table.
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VEGETABLE BEEF CASSEROLE
This easy one-dish recipe has been a family favorite ever since my husband's aunt handed it down to me 35 years ago. Try adding whatever vegetables you have on hand. A simple salad goes nicely with this dish. -Evangeline Rew, Manassas, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a 3-qt. casserole, layer half the potatoes, carrots, celery, green beans and onion. Crumble half the uncooked beef over vegetables. Sprinkle with 1/2 teaspoon each thyme, salt and pepper. Repeat layers. , Top with tomatoes. Cover and bake at 400° for 15 minutes. Reduce heat to 350°; bake about 1 hour longer or until vegetables are tender and meat is no longer pink. Sprinkle with cheese; cover and let stand until cheese is melted.
Nutrition Facts : Calories 326 calories, Fat 13g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 607mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 6g fiber), Protein 23g protein.
SAUCY BEEF AND VEGETABLE CASSEROLE
Ground beef (or ground turkey), shredded zucchini, spices, salsa, tomato soup, and corn are cooked with a garlic, sour cream, and Cheddar cheese biscuit topping. Even my toddler loves this recipe!
Provided by ACHOCOCAT
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 45m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large skillet over medium heat, brown the ground beef. Drain the beef, and mix in the zucchini, onion, garlic, and marjoram. Cook and stir until vegetables are tender. Mix in the salsa, tomato soup, and corn. Season with 1 teaspoon salt. Transfer to the prepared baking dish.
- In a medium bowl, mix the flour, baking powder, sugar, cream of tartar, 1/2 teaspoon salt, and garlic powder. Cut in the butter until the mixture resembles coarse crumbs. Stir in the Cheddar cheese, sour cream, and milk. Spread over the beef mixture in the baking dish.
- Bake covered in the preheated oven 25 minutes, or until the topping is golden brown and a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 501.1 calories, Carbohydrate 45.1 g, Cholesterol 83.2 mg, Fat 28.3 g, Fiber 2.6 g, Protein 18.9 g, SaturatedFat 15.1 g, Sodium 1274.7 mg, Sugar 8 g
BEEF AND VEGETABLE COBBLER
I got this off of those free recipe cards they send you to try and get you to order. I had no need to order, as I've got the Zaar :) If you're short on time, substitute refrigerated biscuit dough for the 'homemade' cobbler top.
Provided by JESMom
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Toss meat in the flour until coated; reserve leftover flour.
- Heat oil in a heavy pot over medium heat; brown meat. Add mushrooms and garlic, stirring constantly for about 1 minute. Stir in reserved flour and beef broth. Bring to a boil.
- Cover and simmer over low heat for 25 minutes.
- Mix egg and milk; set aside 1 Tablespoon.
- Combine baking mix and chives in a medium bowl; stir in egg mixture until moistened.
- Knead until dough forms. Roll dough to fit a 13 X 9 baking dish. Cut the dough into 12 rectangles.
- Add frozen veggies and tomato to the meat mixture and transfer to the baking dish.
- Place rectangles on top of the mixture, fitting closely together. Brush the egg mixture over the top. Top with sesame or poppy seeds, or both, if desired.
- Bake until crust is golden and filling is bubbly, 20-25 minutes.
BEEF STEW COBBLER
Flavorful beef stew topped by a savory biscuit crust. This one-dish meal will warm you on a chill evening; comfort food at its best ! Despite what looks to be a lengthy ingredient list and instructions, it is really quite simple to do. If you are unable to find a parsnip, you may substitute one potato, a turnip, or even an additional carrot.
Provided by FlemishMinx
Categories Savory Pies
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Pre-heat oven to 425°F.
- Mix together in a large bowl the flour, salt and pepper; add in the beef and mix well to coat all beef cubes.
- Heat half of the olive oil in a large frying pan.
- 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.
- 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.
- Remove vegetables to the baking dish.
- 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.
- Add the wine and the bay leaf to the baking dish.
- Cover the pan with aluminum foil, and bake for 1 hour 15 minutes.
- 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).
- Mix in the parsley and 6 oz of the grated cheese.
- In a smaller separate bowl beat together the eggs, milk and horseradish; add to the flour mixture and mix well.
- At the end of the 1 hr 15 min baking time, remove the baking dish from the oven.
- 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).
- 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.
- Top the cobbler topping with the remaining grated cheese.
- Return the baking dish to the oven, and bake for 20 minutes until the top is golden brown.
VEGETABLE COBBLER
This recipe is great! Even my kids loved it! This is great as a quick weeknight dinner, or a lunch dish! Pairs really well with red wine and fettuccine Alfredo, too.
Provided by Addie Amster
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 55m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch pie plate.
- Mix zucchini, carrots, and butternut squash together in a large bowl. Sprinkle cornstarch, salt, and pepper over the vegetable mixture and toss to coat.
- Line pie plate with one of the pie pastries, trimming edges to fit the plate. Pour vegetable mixture over the pie pastry. Drizzle most of the melted butter over the vegetables. Place remaining pastry atop the vegetables. Press edges of the two pastries together to seal. Brush top of the "cobbler" with remaining butter. Cut several slits in the top pastry.
- Bake in preheated oven until top is golden brown, about 30 minutes. Rest pie for 10 minutes before cutting to serve.
Nutrition Facts : Calories 291.9 calories, Carbohydrate 23.3 g, Cholesterol 24.4 mg, Fat 21.3 g, Fiber 2.7 g, Protein 3 g, SaturatedFat 8.8 g, Sodium 1199 mg, Sugar 1.8 g
FIESTA BEEF & CHEESE SKILLET COBBLER
I tweaked my beefy skillet cobbler until it achieved the wow factor. I must have gotten it right, as it's now a family tradition. Top it off with lettuce, avocado, cherry tomatoes and a dollop of sour cream. -Gloria Bradley, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 5-7 minutes; drain. Stir in beans, tomatoes, enchilada sauce and cumin; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes to allow flavors to blend, stirring occasionally. Stir in 2 tablespoons cilantro., In a bowl, combine baking mix, 1/2 cup cheese, bacon and remaining cilantro. Add milk and beaten egg; stir just until a soft dough is formed. Spoon over beef mixture., Bake, uncovered, until golden brown, 13-15 minutes. Sprinkle with remaining cheese; bake until cheese is melted, 2-3 minutes longer. Let stand 10 minutes before serving. If desired, serve with sour cream.
Nutrition Facts : Calories 373 calories, Fat 18g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 949mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 4g fiber), Protein 23g protein.
Tips:
- Use a variety of vegetables in your cobbler, such as carrots, potatoes, peas, and onions. This will add flavor and texture to the dish.
- If you are using frozen vegetables, be sure to thaw them before adding them to the cobbler.
- Season the beef and vegetables generously with salt and pepper. This will help to enhance the flavor of the dish.
- Use a good quality beef broth. This will also help to add flavor to the cobbler.
- Be sure to preheat your oven before baking the cobbler. This will help to ensure that it cooks evenly.
- Serve the cobbler hot with a dollop of sour cream or yogurt.
Conclusion:
Beef and vegetable cobbler is a hearty and delicious meal that is perfect for a cold winter day. It is also a great way to use up leftover beef and vegetables. With a few simple tips, you can make a beef and vegetable cobbler that is sure to please everyone at the table.
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