Name: Winter beef stew with topping
Yield: serving
Cuisine: Beef
Ingredients: 3 tsp Baking powder; 450 g carrots cut into chunks; bay leaf; 500 g beef braising steaks; 150 ml milk; 450 ml stock vegetable; 2 tbsp fresh chillies 573; 2 tbsp sun-dried tomato paste regular is optional; 300 ml wine red; 2 tbsp fresh chillies 573; 2 tbsp flour seasoned with salt and pepper; 140 g cheddar cheese grated; 225 g flour plain; onion large, finely chopped; parsnips chopped

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Ingredients (15)

3 tsp	Baking powder
450 g	carrots — cut into chunks
	bay leaf
500 g	beef — braising steaks
150 ml	milk
450 ml	stock — vegetable
2 tbsp	fresh chillies — 573
2 tbsp	sun-dried tomato paste — regular is optional
300 ml	wine — red
2 tbsp	fresh chillies — 573
2 tbsp	flour — seasoned with salt and pepper
140 g	cheddar cheese — grated
225 g	flour — plain
	onion — large, finely chopped
	parsnips — chopped

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Method:

1. Heat oven to 150C. 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.

2. Add 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 min, stirring occasionally until the onions have softened.

3. Tip in the carrots, parsnips and bay leaf, and then fry for 2 min 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.

4. 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 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 min until golden, risen and cooked through.