Muffin-topped winter beef stew

Muffin-topped winter beef stew

  • 1
  • 2
  • 3
  • 4
  • 5
(124 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 2 hrs, 30 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per adult serving

kcalories
847
protein
46g
carbs
82g
fat
39g
saturates
14g
fibre
10g
sugar
0g
salt
2.81g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, January 2006

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
barrywebber's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I've made this about 4 times now and everyone loves it. We don't use our old stew recipe any more. Muffin top is great but does need cooking for longer that suggested.

kathmedwards's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fabulous recipe, especially the muffin top. I used beef stock instead of vegetable. The sauce was maybe a little too liquidy and could have done with thickening - will probably use a roux next time.

stephi_kelly's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Amazing! The first stew that I have made for ages that I really enjoyed! Will be making again, a real winter treat.

myjay09's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fantastic dish, everyone enjoyed it, will make again for sure

lazylol's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely - made it tonight for tea and it went down a treat.

millymolly29's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I did mine in the slow cooker and added a bit too much liquid so initially my muffin sunk! However I scooped out some liquid and the muffun cooked perfectly- I used the retained liquid as gravy- very tasty!

andy01's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The topping is to die for, It is also nice with just some herbs mixed in to the muffin topping

lulu23's picture
  • 1
  • 2
  • 3
  • 4
  • 5

really yummy, family loved it, the topping was a hit!

lemonjellly's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really good, used beef stock and 100ml wine, cooked muffin top for additional 10/15 minutes and was really pleased with the result. Will add greater variety of veg and maybe bacon next time. Lovely.

stbrelades's picture

I made this yesterday it was so tasty.

amanda006's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is really yummy!! Definitly a firm family favourite that will be eaten plenty on those cold winter nights

manz12's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Love this recipe, the muffin goes really well with the stew - just perfect. Have made it many times now!!

manz12's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Love this recipe, the muffin goes really well with the stew - just perfect. Have made it many times now!!

chrissond's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I was really excited to try this after all the reviews but it ended up tasting only of parsnips. Unfortunately my family really didn't like it and I definitely wouldn't do it again. A traditional beef stew is much better.

gachilto's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Full marks. Made it with peppers instead of parsnip, and served with mashed potato. great for a winter's eve.

sanmiguelita's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this tonight exactly as described. It was the most delicious meal ever, the muffin was out of this world and I can't wait to make it again for the family over Christmas.

markb89's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was the first recipe my girlfriend and I tried after signing up to BBC Good Food. it was perfect on a cold winters day. Did use a fortified wine instead of normal wine as it was all we had. will certainly be making this again over the winter months.

gurneyd's picture
  • 1
  • 2
  • 3
  • 4
  • 5

this was both simple and delicious.....my husband felt that the topping was the answer to there never being enough dumplings! We slightly increased the dumpling cooking time, used a mature cheese for the topping and added some mixed herbs to the dough. Great recipe, thanks.

trace40's picture

haven't tried it yet but it looks fab ....

lesley1142's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Done this recipe for my husband and two young girls. They loved it! I added mushrooms instead of parsnips and also a tablespoon of cranberry sauce. I also put only half the amount of wine in and topped rest up with beef stock. The muffin top was to die for! Nice and crispy on top but very light and fluffy underneath, not stodgy the way some dumplings tend to be. Mind you, I did have problems trying to spread it on top so I put them on as 3 large dollops- they spread quite well in the end! Served it with green beans and potatoes. So good I am serving it for my next dinner party.

Pages

Questions

Tips