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 141-159

  • Binder photo hayleebailey

    07 November 2012

    hayleebailey commented on this recipe

    I have made this on numerous occasions now and my whole family love it, so a firm favourite!! I've tried it with the wine and without but with extra stock and I love it all ways, I've also added Leeks to mine so I'm not on carrot overload!! Definately recommend!!

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  • Binder photo Nick Davison

    07 November 2012

    Nick Davison commented on this recipe

    Gorgeous recipe, cooked it tonight for my tea and devoured half of the dish in one sitting, mmmm cheesy muffin! Lovely with a bit of fresh ground black pepper, fresh bread and a glass of red (what little red there was left! The pot got half the bottle!) Should it not be called Muffin topped winter beef casserole though? I was always taught a stew is cooked on the hob and a casserole in the oven. Whatever you call it, its scrummy yummy and definitely on my regular menu for this winter. I put a very small swede in mine as well in addition to the other veg. Otherwise followed the recipe exactly. Christened my new cast iron casserole dish with this recipe, a worthy baptism.

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  • Binder photo SPiggott

    11 November 2012

    SPiggott rated this recipe

    5 stars

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  • Binder photo Hayley Rochelle

    14 November 2012

    Hayley Rochelle commented on this recipe

    Top marks - the muffin top is a great low fat alternative to dumplings (and tastes just as good!) Following a suggestion here I made a third more of the muffin top than the recipe suggests and this was in good proportion to the stew. Also added a tsp of thyme before putting in the oven and used beef stock instead of veg, to make it more meaty. Made with wine. Delicious!

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  • Binder photo jess_is_cool

    17 December 2012

    jess_is_cool rated and commented on this recipe

    5 stars

    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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  • Binder photo Sinead

    13 January 2013

    Sinead commented on this recipe

    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.

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  • Binder photo Scoops

    18 January 2013

    Scoops rated and commented on this recipe

    5 stars

    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.

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  • Binder photo gazza_bazza

    19 January 2013

    gazza_bazza commented on this recipe

    My first attempt at a stew and went brilliantly. I'm in my wife's goodbooks. A great dish.

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  • Binder photo kandilo

    21 January 2013

    kandilo rated and commented on this recipe

    5 stars

    Very yummy stew, left the muffin topping off as served with mashed potatoes instead. Used shallots for extra sweetness.

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  • Binder photo Raya

    28 January 2013

    Raya commented on this recipe

    Amazing.. did this today and it was perfect.. the dough topping was to die for! definite family favorite..

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  • Binder photo Raya

    28 January 2013

    Raya rated this recipe

    5 stars

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  • Binder photo carltonb

    06 February 2013

    carltonb commented on this recipe

    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.

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  • Binder photo Jean genie

    25 February 2013

    Jean genie commented on this recipe

    Have made this several times and its a winner every time. Sooo tasty and easy to make, especially the topping.

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  • Binder photo luv2bake

    18 March 2013

    luv2bake rated and commented on this recipe

    5 stars

    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.

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  • Binder photo allanceella

    26 March 2013

    allanceella commented on this recipe

    This is good and useful article.Thanks for share. http://www.foodmachinesale.com/

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  • Binder photo ChatelaineLdn

    11 May 2013

    ChatelaineLdn rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Snowden

    17 May 2013

    Snowden rated and commented on this recipe

    5 stars

    Delicious every time. I use beer instead of wine and add in a bit of fresh thyme and rosemary at the end of cooking and it's always great.

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  • Binder photo Snowden

    17 May 2013

    Snowden commented on this recipe

    Delicious every time. I use beer instead of wine and add in a bit of fresh thyme and rosemary at the end of cooking and it's always great.

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  • Binder photo Holly B

    17 May 2013

    Holly B rated and commented on this recipe

    5 stars

    Bloody Lovely. The muffin top was to die for!! I agree it needs a longer cooking period and it did need thickening....but other than that it was perfect!

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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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