Food + Drink Mum

Muffin Topped Winter Beef Stew Recipe

Muffin Topped Winter Beef Stew Recipe

Those cold and dark nights are approaching thick and fast! Whether you’re looking for a recipe for the kids to get involved with in the winter nights or just a meal to warm you up, this is the perfect option.

Serves: 2 adults – 2 to 3 children

Prep: 20 minutes

Cook: 2 hours 30 minutes


For the stew

• 500g braising steak cut into bite-sized chunks

• 2 tablespoons of plain flour, seasoned with pepper and a little salt

• 2 tablespoons of olive oil

• 1 large onion finely chopped

• 450g carrot cut into chunks

• 2 large parsnip cut into chunks

• 1 bay leaf

• 2 tablespoons of sundried or regular tomato paste

• 300ml of red wine or extra stock

• 450ml vegetable stock

For the topping

• 225g plain flour

• 3 tablespoons of baking powder

• 140g cheddar - coarsely grated

• 2 tablespoons of olive oil

• 150ml milk


Heat the oven to 150C/fan 130C/gas 2. Then toss the beef in seasoned flour. Heat the oil in a large flameproof casserole and 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. Add 2 tablespoons of 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 minutes, stirring occasionally until the onions have softened.

Tip in the carrots, parsnips and bay leaf and then fry for 2 minutes 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 hours until the meat is tender. It 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.

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 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 minutes until golden, risen and cooked through.



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