Muffin-topped winter beef stew

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Results 81-100

• Phil

  30 December 2010

  Phil rated and commented on this recipe

  

  Loved this, very tasty, and the topping was a fantastic alternative to dumplings

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• dancercook

  08 January 2011

  dancercook rated and commented on this recipe

  

  I made this as per the recipe, except I made it gluten free by changing flour to Doves Gluten Free Plain Flour - twice now for a dinner party! Delicious! I did the ginger, chocolate and praline bombe for desert. Lovely!

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• d41d0y

  08 January 2011

  d41d0y rated and commented on this recipe

  

  AWESOME. Very easy stew and the topping was a real surprise! Will definitely make again and for more friends and family. Made for 2 and could only manage a 3rd of it between us, could not manage the full amount in one sitting, no way! Will be eating the leftovers for a few days :D

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• Sotongirl61

  10 January 2011

  Sotongirl61 commented on this recipe

  Did this in the slow cooker with additional root veg, transferring to the oven when topping was added. The muffin top is definitely a great alternative to dumplings. Will be making again

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• Amie

  10 January 2011

  Amie rated and commented on this recipe

  

  I must be one of only a few who didn't like this (my partner loved it) For me, the muffin just did not taste right on the stew. The parnips had totally reduced down to bits, even though I made sure they were large chunks. The stew itself was very tasty, but I wont be making it again with a muffin top.

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• clare

  22 January 2011

  clare rated and commented on this recipe

  

  Delicious and really easy!! The topping was great.I added a small pack of ready prepared casserole veg (which had the carrot and parsnip but also diced potato,swede and leek),this was because i wanted more "bulk" in case the kids wouldn`t eat the top.....but they loved it and asked for more!!

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• RN

  23 January 2011

  RN rated this recipe

  

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• CAROLEARMY

  26 January 2011

  CAROLEARMY rated and commented on this recipe

  

  Absolutley beautiful meal, will make this again, maybe double the quantities and freeze.

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• trianna

  27 January 2011

  trianna commented on this recipe

  Absolutely gorgeous. Took alot longer than the 20 mins prep time, and cooked the topping for 30 mins as per earler comments but it was well worth the wait. Clean plates all round!

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• Victoria

  16 February 2011

  Victoria rated and commented on this recipe

  

  Gorgeous comfort food, really tasty, we all loved it!! I didn't fancy the muffin top so made dumplings instead. I added celery and pearl barley which made the gravy thicker than I imagine it would have been ( I had to added more water for the dumplings to swell up). Definitely recommend!!

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• Lel

  26 February 2011

  Lel rated and commented on this recipe

  

  I was absolutely crushed when my muffin topping sank as I put it on, apologising to the family! Little did I know - it rose in the oven and looked FABULOUS, not only did it look fabulous the taste was out of this world! Defininately a family favourite of the future - and I dont think I'll ever make "proper" dumplings again, light and fluffy, and a lot more suitable for we weight watchers!!

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• foodiegirl

  27 February 2011

  foodiegirl rated and commented on this recipe

  

  I made the muffin topping for our normal family beef stew and it was great! It was so much better than suet dumplings + lighter and healthier too. It soaked up some of the gravy yet the top was crispy and the middle was moist and fluffy. I shall definitely be making it again, maybe with herbs or spring onions in it for a change. The addition of sage to the muffin mix, on a chicken casserole would be yummy!

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• Nina

  02 March 2011

  Nina rated and commented on this recipe

  

  This is one of the best beef dishes I ever tasted. It made my husband moan!!!!

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• Karen S

  13 March 2011

  Karen S rated and commented on this recipe

  

  Just come in from a day out in the fresh air to the smell of this casserole cooking in my slow cooker - yum! All I need to do is finish off with the muffin topping and I know my family will love it - my daughter even requested it after the success of last time I cooked it.

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• carmen

  01 April 2011

  carmen rated and commented on this recipe

  

  Just followed recipy as I am not that good cook and I found it both easy and delicious. Will make it again to impress friends!

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• Charlarina

  04 August 2011

  Charlarina rated and commented on this recipe

  

  This was gorgeous and I'll definately make it agin. It took more than 20 minutes to prepare but maybe I'm just slow.

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• minacolada

  18 September 2011

  minacolada rated and commented on this recipe

  

  I really enjoyed the stew bit but there wasn't enough sauce to go around - only about half covered the meat and veg once stew once reduced - so I served the leftovers with lots of gravy on top. My family really enjoyed the muffin top but I personally prefer dumplings. Will probably make again but will add extra stock/wine as I cook it!

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• Jennie

  25 September 2011

  Jennie rated and commented on this recipe

  

  Excellent meal, family loved the flavours

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• Jennie

  25 September 2011

  Jennie commented on this recipe

  Excellent meal, family loved the flavours

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• Jennie

  25 September 2011

  Jennie commented on this recipe

  Excellent meal, family loved the flavours

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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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