Mary Berry’s warming beef stew is packed full of flavour. With just 30 minutes of preparation and five simple steps, you’ll have a hearty meal ready in no time
Mary Berry’s approach to beef stew elevates this humble dish into something truly special. Her secret lies in the careful building of flavours and attention to cooking methods that ensure succulent meat and robust, satisfying taste throughout, reports the Express.
This isn’t your average stew. Mary’s version calls for quality braising steak, fresh vegetables, and a clever combination of herbs and spices that work together harmoniously to create depth and complexity. The result is a dish that manages to be both familiar and distinctive.
With only 30 minutes of prep time and five straightforward steps, you’ll have a bubbling pot ready before you know it.
On the BBC Food website, the recipe is described as a “warming beef stew flavoured with ginger, paprika and horseradish”.
Mary suggested the beef stew goes “lovely” with dauphinoise potatoes and green vegetables.
Ingredients
- 750g of braising steak, diced
- 425ml of beef stock
- 40g of plain flour
- 25g of butter
- Two leeks, finely sliced
- One celeriac, peeled
- Two tablespoons of Worcestershire sauce
- Two tablespoons of paprika
- Two tablespoons of hot horseradish cream
- One tablespoon of ground ginger
- One tablespoon of sunflower oil
- Salt and pepper, to season
- Chopped parsley, for garnish
Method
Begin by heating the oil in a large ovenproof pan and brown the meat over high heat until sealed on all sides. Remove using a slotted spoon and set to one side.
For the second step, simply preheat your oven to 160°C/140°C Fan/Gas Mark 3.
For the third step, add the butter and leeks to the same pan without washing it, and cook for several minutes. Add the ginger, paprika and flour, stir well and cook for a minute.
Pour in the stock and bring to the boil, stirring continuously until the mixture thickens. Add Worcestershire sauce and season with salt and pepper.
Return the browned meat to the pan, bring back to the boil, cover with a lid and simmer for a few minutes. Afterwards, place in the oven and cook for approximately one hour and 45 minutes to two hours.
Once this time has elapsed, add the celeriac, bring back to the boil for a few minutes, then return to the oven for around 30 minutes, until both the meat and celeriac are tender.
The fifth and final stage involves stirring through the horseradish cream, garnishing with parsley and serving immediately.
