beef, red wine, rosemary and gluten-free stilton cobbler
 

serves 4-8

for the stew
800g M&S diced stewing beef
650ml M&S Soleado Cabernet Sauvignon
2 red onions, peeled and quartered through the root
150g smoked lardons
125g swede, peeled and diced
2 tbsp sunflower or vegetable oil
20g rosemary, leaves stripped and finely chopped
2 star anise
2 bay leaves
3 tbsp tomato purée
Sea salt and black pepper

for the cobbles
175g M&S Made Without Wheat Self-Raising Flour
100g M&S Mature Stilton, grated
60g butter, diced and fridge cold
5g rosemary, leaves stripped and finely chopped 50ml whole milk

 

Pre-heat the oven to 140C (160C non-fan). Place your largest frying pan on a high heat. Add the oil and, when hot, the beef in batches. Brown quickly and transfer to a casserole with a lid - approximately 23cm in diameter. Add the lardons and onion quarters to the frying pan, placing the onions on a flat side. Turn the heat down to medium and fry for 5 minutes or so until both the onions and bacon are golden. Add to the beef. Deglaze the frying pan with the red wine, then pour over the beef. Add the remaining ingredients and a heavy pinch of salt and pepper. Heat to a simmer, then put the lid on top and place in the oven for 90 minutes.

After 80 minutes, turn the oven up to 180C (200C non-fan). In a large bowl, rub the butter into the flour with your fingertips until the mix resembles breadcrumbs. Add the stilton and rosemary. Stir with a fork, then pour in the milk. Stir and pat so that the dough comes together, before covering your hands with extra flour and rolling the dough into eight golf ball-sized spheres.

Take the stew from the oven and remove the lid. Flatten each of the balls gently with your palm, then place on top of the stew one in the middle and seven round the edge. Then put this back in the hotter oven and cook for 30 minutes more, until the cobbles are swollen and brown and the stew is reduced, intense and glossy.

Nutrition (per portion) : 842 kcal, 40.9g fat (19.8g sat fat), 42.8g carbs, 5.8g sugars, 3g fibre, 61g protein, 2.36g salt