Recipe uploaded by

48 ratings

Recipe by Lesley Waters

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Heat oven to 150C/fan 130C/gas 2. Toss the beef in seasoned flour. Heat the oil in a large flameproof casserole. Fry the beef over a high heat until browned all over - it's easiest to do this in batches. Remove with a slotted spoon and set aside.
2. Add 2 tbsp water and the onion to the pan, stir well over a medium heat, scraping up the crusty bits from the bottom of the pan. Lower the heat and fry gently for 10 mins, stirring occasionally until the onions have softened.
3. Tip in the carrots, parsnips and bay leaf, then fry for 2 mins more. Return the beef to the pan, stir in the tomato paste, wine if using, and stock, then bring to the boil. Cover and cook in the oven for 1¾-2 hrs until the meat is tender. Can be made up to 2 days ahead or frozen for up to 1 month. Defrost thoroughly in the fridge before topping and baking. Take out of the oven and increase the temperature to 190C/fan 170C/gas 5.
4. To make the topping, sieve the flour and baking powder into a bowl and add half the cheese. Mix olive oil and milk, then stir into the flour to make a soft, slightly sticky dough. Add more milk, if necessary. Spoon the dough over the meat and vegetables, sprinkle with the remaining cheese and bake for about 15 mins until golden, risen and cooked through.

Per adult serving

847 kcalories, protein 46g, carbohydrate 82g, fat 39 g, saturated fat 14g, fibre 10g, salt 2.81 g

Latest comments and suggestions

http://www.bbcgoodfood.com/recipes/1859/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

FOR THE STEW

• 500g braising steaks , cut into bite-sized chunks
• 2 tbsp plain flour , seasoned with pepper and a little salt
• 2 tbsp olive oil
• 1 large onion , finely chopped
• 450g carrots , cut into chunks
• 2 large parsnips , cut into chunks
• 1 bay leaf
• 2 tbsp sundried or regular tomato paste
• 300ml red wine or extra stock
• 450ml vegetable stock

FOR THE TOPPING

• 225g plain flour
• 3 tsp baking powder
• 140g cheddar , coarsely grated
• 2 tbsp olive oil
• 150ml milk

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2 adults and 2-3 children

Preparation and cooking times

Prep 20 mins

Cook 2 hrs 30 mins

Ingredients

FOR THE STEW

• 500g braising steaks , cut into bite-sized chunks
• 2 tbsp plain flour , seasoned with pepper and a little salt
• 2 tbsp olive oil
• 1 large onion , finely chopped
• 450g carrots , cut into chunks
• 2 large parsnips , cut into chunks
• 1 bay leaf
• 2 tbsp sundried or regular tomato paste
• 300ml red wine or extra stock
• 450ml vegetable stock

FOR THE TOPPING

• 225g plain flour
• 3 tsp baking powder
• 140g cheddar , coarsely grated
• 2 tbsp olive oil
• 150ml milk

Per adult serving

847 kcalories, protein 46g, carbohydrate 82g, fat 39 g, saturated fat 14g, fibre 10g, salt 2.81 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk