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Muffin-Topped Winter Beef Stew

Prep Time20 Mins ,Cook Time 2 Hrs,30 mins ,Serves 4
This is one of best stew recipe I have ever tried, Muffin-Topped Winter Beef Stew is not a common recipe yet it has a little twisted recipe.


  • Braising steaks 250g (bite-sized chunks)
  • Plain flour 1 tbsp (seasoned with pepper and a little salt)
  • Olive oil 1 tbsp
  • Onion 1 small (finally chopped)
  • Carrot 250g (cut into chunks)
  • Bay leave 1
  • Sundried or regular tomato paste 2 tbsp
  • Vegetable stock 375ml
  • Topping
  • Plain flour 100g
  • Baking powder 1 1/2 tsp
  • Cheddar cheese 70g (grated)
  • Olive oil 1 tbsp
  • Milk 75ml

    Cooking Directions

    1. Heat oven to 150C/fan 130C/gas 2.
    2. Coat the beef in seasoned flour. Heat the oil in a pan. Fry the beef in batches over a high heat until browned all over. Remove with a slotted spoon and set aside.
    3. In another pan add 2 tbsp water and the onion, stir well over a medium heat. Then low down the heat and fry gently for 10 minutes, stirring occasionally until the onions have softened.
    4. Stir in the carrots and bay leaf, and then fry for 2 minutes more. Return the beef to the pan, stir in the tomato paste and stock, and then bring to the boil.
    5. Transfer in a casserole dish. Cover and cook in the oven for 1¾-2 hrs until the meat is tender.
    6. 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. Set the dough over the meat, sprinkle with the remaining cheese and bake for about 15 minutes until golden, risen and cooked through.
    7. Note: When meat is done, 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.

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