Beef stew with muffin topping

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• Braising steakCut into bite-sized chunks500 g
• Plain flourSeasoned2 tbsp
• Olive oil2 tbsp
• Large onionFinely chopped1
• CarrotCut into chunks450 g
• Large parsnipsCut into chunks2
• Bay leaf1
• Tomato paste (regular or sundried)2 tbsp
• Red wine (or extra stock)300 ml
• Vegetable stock450 ml
• Plain flour225 g
• Baking powder3 tsp
• CheddarCoarsely grated140 g
• Olive oil2 tbsp
• Milk150 ml

1. 1

   Set the oven to 150°C (130°C fan). Coat the beef in the seasoned flour. Warm the oil in a big flameproof casserole and brown the beef over high heat in batches, then lift it out with a slotted spoon.

2. 2

   Pour 2 tbsp water into the pan, add the onion, scrape up the browned bits and cook gently for 10 minutes, stirring now and then, until soft.

3. 3

   Add the bay leaf, carrots and parsnips and fry for 2 minutes. Return the beef, stir in the tomato paste, the wine if using, and the stock, and bring to the boil.

4. 4

   Cover and put the casserole into the oven for 1¾-2 hours until the meat is tender. You can prepare it 2 days in advance, or freeze it for up to a month and then thaw it completely in the fridge before adding the topping and baking. Take the stew out and raise the oven to 190°C (170°C fan).

5. 5

   For the topping, sift the baking powder and flour into a bowl and mix in half of the cheese. Mix the olive oil with the milk and stir into the flour to form a soft, slightly sticky dough, adding a little more milk if needed.

6. 6

   Spoon the dough over the stew, scatter the rest of the cheese on top and bake for roughly 15 minutes until golden, well risen and cooked through.