Mary Berry's one-pot beef stew recipe has been hailed as the ideal dish for cold autumn days, offering a warming and satisfying meal with minimal fuss. The recipe, featured on BBC Food, combines ginger, paprika, and horseradish for a rich flavour profile, and is best served with dauphinoise potatoes and green vegetables.
The stew serves six people and can be prepared in under two hours. A two-litre ovenproof and flameproof casserole dish is essential, as the cooking method involves searing the meat on the stovetop before braising it in the oven.
To begin, heat oil in the casserole dish and seal the beef over high heat until golden. Remove the meat with a slotted spoon and set aside. Preheat the oven to 160°C (140°C fan). In the same pan, melt butter and sauté leeks for a few minutes before adding ginger, paprika, and flour. Cook for one minute, then add stock and bring to the boil, stirring until thickened. Season with Worcestershire sauce, salt, and pepper.
Return the meat to the pan, bring to the boil, cover, and simmer gently. Transfer to the oven and cook for one hour and 45 minutes to two hours. Add celeriac, bring back to the boil, and return to the oven for another 30 minutes until tender. Stir in horseradish cream, garnish with parsley, and serve immediately.
