Mary Berry shared her go-to recipe for a warming beef stew that is bursting with flavour.
Recommended to go with dauphinoise potatoes and green vegetables, another suggestion is to pair the beef stew with mash.
Serving up to six people, the beef stew is a great choice for batch cooking so that you have leftovers to enjoy for another day.
Fairly simple to make, there are only a few steps involved in making beef stew, but it will need about two hours in the oven to cook.
Here’s how to recreate Mary Berry’s beef stew recipe which is sure to be an autumn favourite.
Beef stew
- Prep: less than 30 mins
- Cooks in: over two hours
Ingredients
- One tbsp sunflower oil
- 750g braising steak, cut into 2cm cubes
- 25g butter
- Two small leeks, trimmed and finely sliced
- One tsp ground ginger
- Two tsp paprika
- 40g plain flour
- 425ml beef stock, hot
- Two tbsp Worcestershire sauce
- One small celeriac, peeled and cubed into 2cm pieces
- Two heaped tbsp hot horseradish cream
- Salt and freshly ground black pepper
- Chopped fresh parsley, to garnish
Method
Heat the oil in a large ovenproof pan and fry the meat over high heat until browned. Remove with a slotted spoon and set aside. Preheat the oven to 160C (140C fan/gas three).
Add the butter and leeks to the pan, and fry for a few minutes. Sprinkle in the ginger, paprika and flour, stir and cook for a minute.
Stir in the stock and bring to a boil, stirring until thickened. Add Worcestershire sauce and season with salt and pepper.
Return the meat to the pan, bring to a boil, cover with a lid and simmer for a few minutes.
Transfer to the oven and cook for about two hours. After this time, stir in the celeriac, bring it back to the boil for a few minutes, then return to the oven for about 30 minutes, until the meat and celeriac are tender.
Stir in the horseradish cream, sprinkle with parsley and serve at once.
