Muffin-topped winter beef stew

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• PoshPaws

  06 October 2008

  PoshPaws commented on this recipe

  Didn't bother making the stew, but put the muffin top (which is gorgeous, by the way) on top of an ordinary mix of minced beef with rich gravy. Delicious middle of the week fare!

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• laracroft

  06 October 2008

  laracroft commented on this recipe

  This is one of all time fav recipes for winter - not that we ever have a summer!!! Easy to do, comforting and the muffin top is lovely!

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• Sugar Baby

  06 October 2008

  Sugar Baby rated and commented on this recipe

  

  The aroma from cooking this was heavenly & the flavour did not disappoint! I would definitely make this again. It is a nice departure from traditional pastry-topped meat pies.

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• Squishyfishy

  07 October 2008

  Squishyfishy commented on this recipe

  Was going for the healthier option so didn't make the topping. Cooked it in my slow cooker and it was lovely. Will definately make again.

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• sal

  10 October 2008

  sal rated and commented on this recipe

  

  This was lovely made it on one day & reheated for the next day. The taste was GREAT, will make again.

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• natpol

  01 November 2008

  natpol rated and commented on this recipe

  

  I cooked this for 3 hours the day before and then 1 hour on the day of eating and the meat melted in your mouth. Also note that when you add the muffin in doesn't have to cover the surface because it expands greatly. Tastes fantastic and doesn't need anything else to go with it.

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• ThomMich

  03 November 2008

  ThomMich rated and commented on this recipe

  

  Delicious.

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• Hatecookinglovegoodfood

  09 November 2008

  Hatecookinglovegoodfood rated and commented on this recipe

  

  Another great recipe from this website - I'm so glad I've found you - so much so I've subscribed to the magazine! This was delicious and simple. Everyone loved it and I will definitely make it again. As my "name" suggests I'm not a lover of cooking, though I seem to live in the kitchen, but I have found so many great recipes on this site that I'm beginning to actually enjoy producing great dinners! Thank you!!!

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• kcikingkatie

  24 November 2008

  kcikingkatie rated and commented on this recipe

  

  Very tasty, an absolute success and a healthy alternative to dumplings :D

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• Frantic Flapjack

  08 December 2008

  Frantic Flapjack rated and commented on this recipe

  

  A real winter warmer! Went down very well in our house with a thumbs up for the muffin topping.

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• Allison

  20 December 2008

  Allison commented on this recipe

  I made this with my son todafor the first time and we all agreed it was lovely. My husband gave it 4 stars and my son asked me can we make it again for next week.

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• webbant

  07 January 2009

  webbant rated and commented on this recipe

  

  I made this for my parents one night when they were visiting, and they both really loved it. I didn't change a thing, and it worked perfectly. 10/10!!!!!!

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• Carol

  09 January 2009

  Carol rated and commented on this recipe

  

  Comfort food at its best!!!

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• reddeb1

  10 January 2009

  reddeb1 rated and commented on this recipe

  

  Made this for Sunday lunch last week, so left the stew in the slow cooker all morning. Stew tasted FAB, will defintaley be making again. At the last minute decided to make the muffin topping and although it looked great when it came out of the oven and had a great taste, it was a bit stodgy when cooked ontop of the stew. My husband loved the topping (he loves a bit of stodge!), but I think I may try baking the topping as individual cheesey muffins to serve alongside a bowl of the stew next time...I think the kids would prefer it this way too :)

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• LORRAINE

  26 January 2009

  LORRAINE commented on this recipe

  I LOVE this recipe. I always make all the stew and as there are two of us I freeze half. Sometimes I halve the carrot and add a leek. A definate favourite and I alway make sure I have at least one in the freezer.

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• recipes

  30 January 2009

  recipes rated and commented on this recipe

  

  Definitely the best beef stew I've made - great colour & depth of flavour. I left out the parsnip, and used beed stock instead of vegetable, also added a dash of balsamic & worcester sauce. I actually made a large quantity intending to freeze the leftovers - but we ate it all!

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• Maria Budgen

  09 February 2009

  Maria Budgen rated and commented on this recipe

  

  Made this at the weekend (wouldn't have time on a week night!) and thoroughly enjoyed it - it made enough for the 2 of us, with the same again to reheat for dinner tonight. Only put in a handful of parsnip chunks as other half not keen, but added an extra carrot. Will probably add mushrooms next time. We thought the cheesy muffin top was great - though not sure about the Good Food claim that it's a "lighter" topping than dumplings! Ours was pretty stodgey, even though I cooked it for an extra 20mins in our (non-fan) oven as the topping definitely wasn't cooked in 15mins. Other half thought it was in fact very like dumplings which he loves, so was very happy!

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• Girl Flower

  16 February 2009

  Girl Flower rated and commented on this recipe

  

  Great recipe. Tasted great the next day too (and no the muffin top didnt even get soggy sitting in the stew for a day). I followed the recipe almost exactly, just added some leeks as I had them left over in fridge and it worked very well. You could add any veg here. Was going to add bacon (from a recomendation above) as well but I forgot, tasted great without, though I might add it next time for a slight twist along with the worcester sauce. I will definately make again.

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• Anita

  01 March 2009

  Anita rated this recipe

  

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• Fiona

  07 March 2009

  Fiona rated and commented on this recipe

  

  Have made this several times and we enjoy it but I make a scone topping as we find the muffin one a bit stodgy.

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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

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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

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