Slow Cooked Beef and Beer Cobbler

It’s really simple to make and will serve six hungry people. It’s delicious with creamy mashed potatoes and steamed green vegetables, such as broccoli.

Slow Cooked Beef and Beer Cobbler

 1kg lean diced beef

1 onion, diced

2 carrots, sliced

1 cup beer

1 tablespoon tomato paste

1 tablespoon tomato sauce

3 teaspoons sweet chilli sauce

3 teaspoons chutney

1½ teaspoons salt

For the cobbler

1 teaspoon olive oil

100g diced bacon

2 sticks celery, diced

1¾ cup self raising flour

¼ teaspoon salt

½ cup milk

¼ cup beer

90g butter, melted

1 tablespoon chopped parsley

 Place the beef, onion, carrots, beer, tomato paste, sauces, chutney and salt into a slow cooker (3.5litre to 4.5 litre capacity) and stir to combine.

Place lid on cooker and cook for 4 to 5 hours on High or 8 to 10 hours on Low or until the beef is tender.

To make the cobbler topping

 Heat the oil in a small saucepan and sauté the bacon and celery together until the celery is just tender.  Cool.

Mix together the flour and salt, then mix in the milk, beer and butter (all at once) and then fold in the bacon and celery mixture, along with the parsley.

Turn slow cooker to High setting.  Drop tablespoonfuls of the cobbler mixture evenly over the top of the simmering meat.  Replace lid and cook for 30 minutes until the topping is cooked through.