Muffin on stew? You’d better believe it – think of it as a lighter alternative to suet dumplings
Prep:20 mins
Serves 2 adults and 2-3 children
For the stew500g braising steak, cut into bite-sized chunks2 tbsp plain flour, seasoned with pepper and a little salt2 tbsp olive oil1large onion, finely chopped450g carrot, cut into chunks2large parsnips, cut into chunks1 bay leaf2 tbsp sundried or regular tomato paste300ml red wine or extra stock450ml vegetable stock
STEP 1Heat 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.STEP 2Add 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.STEP 3Tip 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.STEP 4To 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.
