Muffin-topped winter beef stew

Muffin-topped winter beef stew

Muffin on stew? You’d better believe it – think of it as a lighter alternative to suet dumplings

Difficulty and servings

Easy

Serves 2 adults and 2-3 children

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 2 hrs 30 mins

Freezable

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.

Per adult serving

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

Recipe from Good Food magazine, January 2006.

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Latest comments and suggestions

Results 121-140

  • Binder photo Lucy-Lu

    01 February 2012

    Lucy-Lu rated this recipe

    5 stars

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  • Binder photo TwickChick

    05 February 2012

    TwickChick rated and commented on this recipe

    5 stars

    Delicious! My partner doesn't like dumplings and my children don't like cheese scones but this went down a treat. Wil definitely make again.

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  • Binder photo Denbysue

    26 February 2012

    Denbysue commented on this recipe

    This was sooooo good, loved the flavours. Put in diced swede as I didn't have any parsnips. Hubby wasn't sure about the muffin top but thoroughly enjoyed it, will definately make this again very soon!!!!

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  • Binder photo delia smith

    09 March 2012

    delia smith rated and commented on this recipe

    5 stars

    Very nice....although did add bouquet garni for extra flavour

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  • Binder photo Tyson3210

    30 March 2012

    Tyson3210 rated and commented on this recipe

    5 stars

    Really easy to prepare and a great family meal, the topping just finished it off, perfect!!!

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  • Binder photo Alfie

    06 April 2012

    Alfie rated and commented on this recipe

    5 stars

    easy and one of the most yummy meals ive had for ages!!

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  • Binder photo Lauren

    08 April 2012

    Lauren rated and commented on this recipe

    5 stars

    My family love this recipe. We use gluten free flour (prescribed - Juvela white all purpose mix) and follow the normal instructions with it and it makes a wonderful topping. Turns out like a light scone, there's never any left over!

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  • Binder photo Sabrina

    13 April 2012

    Sabrina rated and commented on this recipe

    5 stars

    This dish was very tasty & the muffin top was a lovely alternative to dumplings will definitely be making again.

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  • Binder photo Sabrina

    13 April 2012

    Sabrina commented on this recipe

    Oh would just like to add I cooked my stew in my slow cooker then transferred it into a baking dish topped it off with the muffin & baked it which took about 15 minutes longer than recommended.....turned out fab

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  • Binder photo Liss

    22 April 2012

    Liss rated and commented on this recipe

    4 stars

    Good hearty family fare. Enjoyed it but nothing special flavour wise in the stew base. Muffin top nice idea. Will make again but wouldn't for visitors.

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  • Binder photo lou-la-belle

    30 April 2012

    lou-la-belle rated and commented on this recipe

    5 stars

    I have my own recipe for beef stew which I used and then did the muffin topping. Lovely - and a really nice alternative to potatoes. Next time I'd make it more cheesey though.

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  • Binder photo westy

    30 July 2012

    westy rated and commented on this recipe

    4 stars

    Nice hearty meal. Didn't have wine so used 1tsp marmite for depth of flavour and only around 400ml stock. Still needed to thicken with cornflour before putting the muffin top on. Found it easier to oil hands with olive oil and shape the muffin mix into the rough shape of the dish before it went on and it definately needed 25mins minimum at 190 in my fan oven. Would make again.

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  • Binder photo Leemarie79

    17 August 2012

    Leemarie79 rated and commented on this recipe

    5 stars

    Hi, first post on here. This may be a silly question but can you freeze the muffin mix seperately? This has to be the best beef stew ever we all loved it!!!!

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  • Binder photo Lottie

    11 September 2012

    Lottie rated and commented on this recipe

    5 stars

    Added some thyme,garlic and used butternut squash instead of parsnips as did not have any! Delicious - meat melted in the mouth! I cooked mine in the slow cooker and then returned to oven just for the muffin topping bit! My boys aged 4 and 5 loved it too especially the 'cakey' topping!

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  • Binder photo star

    28 September 2012

    star rated and commented on this recipe

    4 stars

    This was yummy!! Do not be put off by the muffin top it tastes just like dumplings and if in doubt why not just make them like dumplings and roll them into balls and cook for 20 mins with your stew? I can't eat dumplings due to coeliac disease and have gone without for a long time, until I discovered these, will always make these as my dumplings now. Didn't use wine and added some gf worcester sauce. Cooked in slow cooker all day. Dumplings 5* - gluten free and much healthier suet is soooo fattening!!

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  • Binder photo Kirsty

    19 October 2012

    Kirsty rated and commented on this recipe

    5 stars

    Love this - have made it loads of times. Always goes down well.

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  • Binder photo ladybugg1

    01 November 2012

    ladybugg1 commented on this recipe

    have to admit, this is the dogs doodahs of stew, the muffin top is amazing, a real winter warming favourite with my hungry household!

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  • Binder photo Michy

    01 November 2012

    Michy rated and commented on this recipe

    5 stars

    Excellent, although I didn't bother with the topping and thickened a little, delicious

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  • Binder photo kimb73

    03 November 2012

    kimb73 rated and commented on this recipe

    5 stars

    What an extremely easy and absolutely delicious meal. I am not a natural, experimental cook so I followed this recipe to the T and it turned out perfect. I LOVE dumplings but from now on this muffin top is my new favorite. It really is light and fluffy. I love it and my family did too (I think they will be using this recipe at their homes in the future)

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  • Binder photo anne_f_

    05 November 2012

    anne_f_ rated and commented on this recipe

    5 stars

    Delicious. As suggested by others I used less liquid (375ml wine & 125ml stock), baked at a slightly higher temperature and had to cook it with its topping for 20 minutes rather than 15. I will make this again!

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Difficulty and servings

Easy

Serves 2 adults and 2-3 children

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 2 hrs 30 mins

Freezable

Comfort food with a light touch

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

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Per adult serving

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

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