Muffin-topped winter beef stew

Name: Muffin-topped winter beef stew
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: Serves 2 adults and 2-3 children
Cuisine: british
Ingredients: 500g braising steak cut into bite-sized chunks; 2 tbsp plain flour seasoned with pepper and a little salt; 2 tbsp olive oil; 1large onion finely chopped; 450g carrot cut into chunks; 2large parsnips cut into chunks; 1 bay leaf; 2 tbsp sundried or regular tomato paste; 300ml red wine or extra stock; 450ml vegetable stock; 225g plain flour; 3 tsp baking powder; 140g cheddar coarsely grated; 2 tbsp olive oil; 150ml milk

4.65 (209)

⏱ 170 mins 🍽 Serves 2 adults and 2-3 children 🌶 british ✅ Easy 🏷 Main course

This hearty British stew features tender braising steak and root vegetables slow-cooked in a rich, tomato-infused sauce. It is finished with a savoury cheddar muffin topping that bakes until golden, offering a lighter take on traditional suet dumplings. Ideal for a family meal, the stew base can be made in advance and frozen. The entire dish takes about 170 minutes to prepare and cook.

Ingredients

500g braising steak cut into bite-sized chunks
2 tbsp plain flour seasoned with pepper and a little salt
2 tbsp olive oil
1large onion finely chopped
450g carrot cut into chunks
2large parsnips cut into chunks
1 bay leaf
2 tbsp sundried or regular tomato paste
300ml red wine or extra stock
450ml vegetable stock
225g plain flour
3 tsp baking powder
140g cheddar coarsely grated
2 tbsp olive oil
150ml milk

Method

Set your oven to 150C/fan 130C/gas 2. Coat the beef chunks in the seasoned plain flour. Warm the olive oil in a large flameproof casserole. Cook the beef until browned on all sides, working in batches if needed. Transfer the browned meat to a plate using a slotted spoon.
Pour 2 tbsp water into the pan and add the chopped onion. Stir over a medium heat, loosening any browned bits from the base. Reduce the heat and cook the onion gently for 10 mins, stirring now and then, until soft.
Add the carrot and parsnip chunks along with the bay leaf. Fry for 2 mins more. Put the beef back into the casserole. Stir in the tomato paste, the red wine or extra stock, and the vegetable stock. Bring the liquid to a boil. Cover the dish and place it in the oven for 1¾-2 hrs until the meat is tender. You can prepare the stew up to 2 days ahead or freeze it for 1 month. Thaw completely in the fridge before adding the topping. Remove from the oven and increase the temperature to 190C/fan 170C/gas 5.
For the muffin topping, sift the plain flour and baking powder into a bowl. Mix in half of the grated cheddar. Combine the olive oil and milk, then stir this into the flour mixture to form a soft, slightly sticky dough. Add a little more milk if required. Drop spoonfuls of the dough over the stew. Scatter the rest of the cheese on top. Bake for about 15 mins until the topping is golden, well-risen, and cooked through.

Nutrition (per serving)

Calories847 kcal

Fat39 g

Saturates14 g

Carbs82 g

Fibre10 g

Protein46 g

Sodium1124 mg

Salt2 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisinebritish