Muffin-topped winter beef stew

Muffin-topped winter beef stew

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(134 ratings)

Prep: 20 mins Cook: 2 hrs, 30 mins

Easy

Serves 2 adults and 2-3 children
Muffin on stew? You’d better believe it – think of it as a lighter alternative to suet dumplings

Nutrition and extra info

  • Freezable

Nutrition: per adult serving

  • kcal847
  • fat39g
  • saturates14g
  • carbs82g
  • sugars0g
  • fibre10g
  • protein46g
  • salt2.81g
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Ingredients

    For the stew

    • 500g braising steak, cut into bite-sized chunks
    • 2 tbsp plain flour, seasoned with pepper and a little salt
    • 2 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 large onion, finely chopped
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 450g carrot, cut into chunks
      Carrot

      Carrot

      ka-rot

      The carrot, with its distinctive bright orange colour, is one of the most versatile root…

    • 2 large parsnip, cut into chunks
      Parsnip

      Parsnip

      par-snip

      The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

    • 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
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 140g cheddar, coarsely grated
      Cheddar

      Cheddar

      Ched-ah

      Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

    • 2 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 150ml milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    Method

    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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    chatelaineldn
    11th May, 2013
    5.05
    Absolutely fantastic! So easy to make, including the topping, and looked really impressive. The whole family loved in and it didn't last long enough for the freezer! Will definitely be making this one again.
    rachsgoodfood
    18th Mar, 2013
    5.05
    This was a lovely recipe unfortunately somebody had eaten half the cheese I had put aside to make the topping (grrrr!) so I put some thyme leaves in with the remaining cheese and it was really good did struggle a little putting the topping over the stew to make it spread evenly but as it cooks and rises it covers any little gaps I'd left.
    sophie110
    25th Feb, 2013
    Have made this several times and its a winner every time. Sooo tasty and easy to make, especially the topping.
    carltonb
    6th Feb, 2013
    Completely delicious! We have a fan oven and set it at the temps midway between the suggested temps, cooked it for two hours and left it in the hot oven for a further hour, before putting the muffin top on and raising the temps. Will definitely be doing it again.
    mawaheb
    28th Jan, 2013
    5.05
    Amazing.. did this today and it was perfect.. the dough topping was to die for! definite family favorite..
    ckandil
    21st Jan, 2013
    5.05
    Very yummy stew, left the muffin topping off as served with mashed potatoes instead. Used shallots for extra sweetness.
    garybulgin
    19th Jan, 2013
    My first attempt at a stew and went brilliantly. I'm in my wife's goodbooks. A great dish.
    sukicoop
    18th Jan, 2013
    5.05
    Very tasty, very easy, added couple of sticks of celery and a splash of Balsamic Vinegar. Used self raising flour and no raising agent for the muffin. Yummy. Plenty for 4.
    sinead1burke
    13th Jan, 2013
    Just made this for dinner. Used ketchup as there was no tomato purée, and just beef stock. The beef stew was lovely and the muffin top was delicious! Will be making this again.
    rosebud426
    17th Dec, 2012
    5.05
    Really tasty! My family loved it! although I had to use port instead of red wine as I didn't have any still tasted great! I also added a few more vegetables.

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