As the temperature drops across Britain, nothing satisfies like a classic beef stew. Culinary legend Mary Berry has shared her exceptional one-pot version that brings both comfort and a touch of sophistication to the dinner table.
What Makes Mary Berry's Stew Special
Reported by BBC Food, this warming beef stew is distinguished by its clever use of flavourings. The recipe promises a rich dish enhanced with ginger, paprika, and horseradish, creating a depth of taste that stands out from more traditional stews. Mary Berry herself suggests serving it with dauphinoise potatoes and green vegetables for a complete, comforting meal.
Designed to feed six people, this recipe is an ideal centrepiece for a family gathering on a cold day. The entire process, from prep to plate, takes less than two hours, making it a practical choice for a midweek dinner as well.
Essential Kitchen Equipment and Ingredients
As highlighted by the Express, success with this recipe hinges on having the right pot. You will need a two-litre ovenproof and flameproof casserole dish. This is because the cooking method involves first searing the meat on the hob before transferring it to the oven for slow braising, all in the same vessel.
The ingredient list includes some classic elements alongside the more unusual additions that define this dish. You will need:
- One tablespoon of sunflower oil
- 750g of braising steak, cut into cubes
- 25g of butter
- Two small leeks, trimmed and finely sliced
- One teaspoon of ground ginger
- Two teaspoons of paprika
- 40g of plain flour
- 425ml of good-quality hot beef stock
- Two tablespoons of Worcestershire sauce
- One small celeriac, peeled and cubed
- Two heaped tablespoons of hot horseradish cream
- Salt and freshly ground black pepper
- Chopped fresh parsley, for garnish
Step-by-Step Cooking Method
Begin by warming the oil in your large casserole dish. Seal the beef cubes over a high heat until they develop a golden-brown colour. Remove the meat with a slotted spoon and set it aside for later. At this point, preheat your oven to 160°C or 140°C for a fan-assisted model.
Without cleaning the pan, add the butter and leeks, sautéing them for a few minutes until they begin to soften. Next, stir in the ginger, paprika, and flour, heating the mixture for one minute to cook out the raw flour taste. Gradually add the hot beef stock, bringing everything to a boil while stirring continuously until the liquid thickens into a rich gravy.
Now, add the Worcestershire sauce and season the base liberally with salt and pepper. Return the seared beef to the pot, bring it back to a boil, then cover with a lid. After letting it simmer gently on the hob for a few minutes, transfer the entire dish to the preheated oven. Let it cook for approximately one hour and forty-five minutes to two hours.
The final stage involves adding the cubed celeriac. Bring the stew back to a boil on the hob for a few minutes, then return it to the oven for a further half an hour, or until both the meat and celeriac are beautifully tender. Just before serving, stir through the horseradish cream for a final flavour kick and garnish with the fresh parsley.
This Mary Berry recipe proves that with a few smart ingredient choices and a trusted casserole dish, you can create a truly spectacular and incredibly warming meal that is perfect for autumn and winter.
