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 41-60

  • Binder photo Judy

    08 May 2009

    Judy rated and commented on this recipe

    5 stars

    I added some celeriac, as didn't have enough parsnip. Worked well. Delicious recipe!

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  • Binder photo Kaffiness

    01 August 2009

    Kaffiness rated and commented on this recipe

    5 stars

    This stew is so more-ish, and very filling. It�s easy to make and the muffin top is a great change from dumplings. I wasn�t paying attention and cooked it at the normal temperature instead of the fan temp, but it turned out perfectly. This will become a regular in our house.

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  • Binder photo Rabbit

    11 October 2009

    Rabbit rated and commented on this recipe

    1 stars

    The muffin top was awful! Very stodgy, too cheesy and needed a longer cooking time than stated.

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  • Binder photo Geordie Tyke

    20 October 2009

    Geordie Tyke rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Trace.x

    12 November 2009

    Trace.x commented on this recipe

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

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  • Binder photo piccililly

    16 November 2009

    piccililly rated and commented on this recipe

    5 stars

    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.

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  • Binder photo markb89

    05 December 2009

    markb89 rated and commented on this recipe

    5 stars

    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.

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  • Binder photo SanMiguelita

    12 December 2009

    SanMiguelita rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Giles

    14 December 2009

    Giles rated and commented on this recipe

    5 stars

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

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  • Binder photo Christine

    19 December 2009

    Christine rated and commented on this recipe

    2 stars

    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.

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  • Binder photo mrsweebri

    24 December 2009

    mrsweebri rated this recipe

    5 stars

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  • Binder photo mrsweebri

    24 December 2009

    mrsweebri rated this recipe

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  • Binder photo Sally T

    06 January 2010

    Sally T rated this recipe

    4 stars

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  • Binder photo Dutch girl

    07 January 2010

    Dutch girl rated this recipe

    5 stars

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  • Binder photo daviesx4

    09 January 2010

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  • Binder photo SarahD

    11 January 2010

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  • Binder photo lucy

    13 January 2010

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  • Binder photo sim

    13 January 2010

    sim rated this recipe

    3 stars

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  • Binder photo Monbon

    13 January 2010

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  • Binder photo inspirations

    09 February 2010

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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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